Negril's Jerk Hut

Jerk Chicken

Bone-in pieces with deep char marks and a marinade that's genuinely spicy and smoky, not just stained with food coloring

Jerk Pork

Fattier cuts that absorb the scotch bonnet marinade more deeply than chicken, with crispier exterior edges from the grill

Rice and Peas

Kidney beans cooked into coconut-milk rice — the essential foil to the jerk heat, done traditionally

Festival

Lightly sweet fried dough — dense, golden, and essential for soaking up the jerk drippings

Oxtail

Slow-braised until the collagen breaks down into a rich, sticky sauce — when available, a benchmark dish for any Caribbean kitchen

Curry Goat

Tender bone-in goat in a Scotch bonnet-forward curry — the kind that needs rice and peas to complete the plate