How to make great 'Jerk Chicken' (or find it at a restaurant on Staten Island)

STATEN ISLAND, N.Y. -- Advance photographer Bill Lyons crafts a mean jerk sauce from habanero peppers grown in his St. George garden. And he demonstrates in this video on how to make such a concoction. 

Jerk cooking hails from Jamaica. Port Richmond restaurant owner Marc Kong-Quee of Jamdung Jamaican restaurant explains, "The thing about jerk recipes is that there's a million recipes, like Southern grits." And the process, he says, "pre-dates Columbus coming to the Island," a way of preserving meat and fish. 

Common flavor threads woven through jerk sauce recipes, as Bill Lyons' video illustrates, are all-spice berries and fiery habanero peppers aka Scotch Bonnets. 

Kong-Quee says that in Jamaica, "It's traditional to put all-spice branches on the fire and then the chicken on the top."  

So where can a Staten Islander buy jerk chicken, goat, chicken or otherwise? Here are a few restaurants to enjoy.

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