Pimento wood. Open flame. No shortcuts. Slow-smoked seven days a week.
Royal Jerk started with one grill, one family, and one rule: never cut the marinade. We have been jerking chicken on Van Siclen Ave for the neighborhood that raised us. The pickup line is the family. The grill is the family. Late nights, lunch runs, Sunday plates — we are here for it.
Most spots gas-fire it and call it jerk. We do it the long way. Real pimento wood, real smoke, real heat. The marinade sits overnight. The bird sits over coals until it cracks.
Scotch bonnet, allspice, thyme, scallion, ginger. Twenty-four hours, no rush.
Pimento wood lit at sunrise. Low coals, sealed in the smoke that gives jerk its name.
Chopped to order over rice and peas. Festival on the side if you know.
Three plates that built the line. Order one and you will be back for the other two.
Order from anywhere — we are on the apps, on the phone, and the door is open seven days.