Jerk chicken and Caribbean restaurants spicing up Green Bay, Appleton

Merna Delaurentis

Table of Contents The Jerk JointMiss Brown’s Fine Food IICaribbean TasteLil Jamaica Put down that fried chicken sandwich, and pick up a sandwich filled with smoky, spicy, moist jerk chicken. Most likely made from a family recipe.  As national chicken restaurant chains have been moving into the Green Bay area and the […]

Put down that fried chicken sandwich, and pick up a sandwich filled with smoky, spicy, moist jerk chicken.

Most likely made from a family recipe. 

As national chicken restaurant chains have been moving into the Green Bay area and the Fox Cities, so have restaurateurs serving jerk chicken. While the national joints hold grand openings with long lines, the jerk joints have built a local taste for Caribbean flavors by word of mouth. 

In the most traditional recipes, jerk chicken is smoked with a blend of seasonings that includes allspice, ginger and Scotch bonnet peppers. That’s the source of the heat most people associate with jerk chicken. But the term, jerk, has more to do with stabbing and poking — or jerking — the chicken before applying the seasoning and cooking, accordng to the owners of local restaurants and food trucks specializing in Caribbean fare. 

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