Developed in the 17th century by African and Taino Jamaicans, “jerk” traditionally refers to slow-smoked meat that has been seasoned with a marinade including, but not limited to, Scotch bonnet peppers, allspice, garlic, and vinegar. Prior to smoking our Kingston Chicken, named after the Jamaican capital city, we rub local free-range chicken breast in a proprietary jerk sauce of molasses, for sweetness; traditional Scotch bonnet peppers, for capsaicin-rich heat; and cinnamon, ginger, and the classic allspice, for antioxidant and antibacterial compounds. We complete the meal with turmeric-seasoned braised cabbage, coconut rice, callaloo-style collard greens, and sweet plantains sauteed in olive oil.