Like I always say, just because there’s a layer of bulletproof glass between you and a restaurant kitchen, doesn’t mean they’re not serving up some fantastic food. God knows, I’ve met my share of jerks. And I’m honestly not a big chicken fan either (despite writing about it twice in the last two weeks) but I’m cultivating a meaningful and healthy relationship with Jerk City’s jerk chicken, which may be my favorite chicken of all time. A local winner that’s no stranger to food critics, the staff (and customers) are as sweet as their tutti frutti cake.

Jerk City does a largely to-go business, but I’d definitely consider calling them to cater a summertime bash. At 9 dollars, their medium order of jerk chicken can feed several people. Sure, there are chicken parts with protruding bones that may not look entirely familiar compared to your average “bucket” of chicken. But your everyday chicken doesn’t have crunchy blackened bits of grilled jerk sauce clinging to each piece, nor does it have Jerk City’s jubilant combination of sweetness and smoke with a tongue-tingling fire. Before grilling, jerk chicken is cloaked in a jerk marinade that is typically made from a spice combination of allspice, nutmeg, cinnamon, thyme, ginger and chiles. All parts of the chicken are moist, tender and pick up this heady combination. At Jerk City, the spicy, earthy flavor is tempered by a sweet barbecue sauce. And like my favorite Kansas City barbecue joints, Jerk City offers sliced white bread on the side - great for use as a napkin (you’ll need it), chasing down the extra sauce, or for momentarily relief from the zestful chicken. This is a jerk you too will love. Have some paper towels ready and dig in.

Jerk City
3402 Church Avenue

Originally published on Until Monday: Brooklyn