Authentic food photography

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Jamaican Food Photography, North American Food, Food Editorial, Jerk Chicken Recipe, Jamaica Food, Carribean Food, Latin American Food, Chicken Plating, Tropical Food

"In Jamaica, they don't have mild, medium, and hot. It's just hot," says Shani Jones, co-owner of Peaches Patties in San Francisco. This version of jerk chicken, created by Shani and her mom, Victoria Jones, is medium-hot, and the longer you marinate it, the spicier and more flavorful it becomes. For blazing, use 5 habaneros and marinate it 24 hours.

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