Food & Wineのインスタグラム(foodandwine) - 9月7日 05時16分

There are as many takes on jerk chicken in Jamaica as there are cooks on the island. This version comes from Paul Chung, a self-taught cook of Chinese-Jamaican descent who worked in the mail room at Food & Wine. It’s wonderfully spicy, smoky, and fragrant—everything you want jerk chicken to be, and for that it's one of our top 40 recipes of the past 40 years! ? Tap the link in our bio for the recipe & the full list. If you make any of these recipes, post it and tag with #CookThe40! We’ll feature some of our favorites.

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