31 Days of Barbecue: Jerk Done Right

Learn how to make a flavorful jerk chicken and sea-bass that uses a wet and dry rub.

Love jerk chicken but don’t know where to begin? Let Cherlyn Smith of Cheryl’s Global Soul show you her two grill method of creating the perfect jerk chicken and sea-bass.
By Maya Dangerfield

May is National Barbecue Month and Honest Cooking is rounding up the best grilling and barbecue recipes around the globe to celebrate the start of grilling season.

CITY SPOONFUL: Jerk! from Braque Hershberger on Vimeo.

About the Author

Maya Dangerfield

A recovering teacher and editorial intern for Honest Cooking, Maya began her journalism career at Greatist.com. A food lover who never misses dessert, she is also a passionate sports enthusiast. Currently Maya freelances for FoodmakerMedia and copywrites for Techturized. Her writing has been published for Greatist.com, Shape.com, and The Washington Post.

Maya Dangerfield has been a contributor to Honest Cooking since 2014.