Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.

Doesn’t it just all sound divine?

I felt like jerkin’ my chicken around this fine summer evening, and serving it will a little – or a lot – of nice and pleasing veggies to balance out both the flavor and the attitude.

Jamaican Jerk Chicken with Fresh Zucchini Noodles and Fennel Celeriac Mash

2 lbs. boneless, skinless chicken breasts
1 Tbs. Jamaican jerk spice rub

2 large zucchini, “noodled” with a spiralizer or simply shaved into thin strips with a veggie peeler
1 Tbs. extra virgin olive oil
1 large celeriac bulb, peeled and chopped
1 large fennel bulb, chopped
2 tsp. lemon salt
freshly ground pepper

Preheat grill to medium heat. Rub the spice mixture all over the breasts, liberally coating and creating quite a crust. Grill on low heat, flipping once, after about 6-8 minutes. The key to cooking chicken is low and slow – you want it to remain moist. Once the juices run completely clear from the breasts, remove from heat and allow to rest.

Meanwhile, toss the noodled zucchini in about half the oil and season with a bit of salt and pepper.

Finally, in a large pot of water, bring the celeriac and fennel to a rolling bowl. Cook until soft. Drain, transfer to a high speed blender, adding salt and remaining oil, and process into an ultra smooth mash.

Slice or cube the jerk chicken and serve alongside one stack of behaving noodles and another stack of pleasant and most pleasing mash.