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Make Jerk Chicken Magic with Miss Lily’s Jerk Sauce

On a not-particularly-pretty, busy stretch of Houston Street, there’s a place that’s way too cool for me. Probably for you, too.

Miss Lily’s is many things. It’s a great Caribbean juice bar called Melvin’s Juice Box, that sells way-virtuous concoctions like the Rise Up (that’s wheat grass, pineapple, apple, bee pollen, strawberry, and banana).

It’s a radio station and studio–Radio Lily broadcasts live daily from Miss Lily’s. You can jam along to the West Indian beats as you peruse “a collector’s paradise of rare and essential Jamaican vinyl,” (their words) books, mags, and eye-catching apparel.

And next door, best of all, is Miss Lily’s–the restaurant. The menu is overseen by world famous, Kingston based Jamaican Chef Suzanne Couch, who used her generations old family secret recipe to develop the Jerk and BBQ sauces at Miss Lily’s. Sounds delicious, right? And Miss Lily’s delivers. The garlicy, dried coconut shard-topped grilled corn is crazy good, as are the sticky-sweet glazed ribs. But the jerk chicken? Man oh man. Jerk chicken is Miss Lily’s crowning glory. Its charred exterior is wildly flavorful with spicy-smokey-sweet jerk sauce; it yields to juicy, juicy meat. This is a chicken dish to make other chicken dishes howl with envy. 

Now you can take home the awesome elixir that is Miss Lily’s jerk chicken sauce. It’s brand new (in bottled form), and proudly gracing the shelves of your Fairway! It’s as close to capturing Jamaica in a bottle as one can get. Choose from Jerk Marinade, Jerk BBQ, and Rass Hot. You can’t go wrong.

Pork and chicken are the most traditional meats to jerk, but the seasoning is wonderful on beef, lamb, fish, and veggies as well. Use in the slow cooker, in the oven, or on the grill. Happy feasting.

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