Manning Up to Jerk Chicken

Bay Area foodie tries Jamaican staple

We landed in Montego Bay at two in the afternoon, after a short stopover in Miami. Flying over the Carribean, I was amazed to see how clear the azure waters are, all the way up from the window seat.

After a short wait in customs at Sangster International Airport, my friend, Dominic, and I were on our way. We had arranged for transportation to Negril through Clive’s Transport, a service which we were happy to use again later during our time in Jamaica.

The drive to Negril from Montego Bay is about two hours long, and not at all harrowing as some accounts I’ve read online described it to be.

Sure, the roads are narrow and drivers have a habit of passing other cars in one-lane traffic, but that’s normal in many (if not, most) parts of the world. Jamaica’s west coast is beautiful and I loved getting to see so much of it right off the bat.

We soon checked into our cottage at Country Country, a locally-owned place on Seven Mile Beach.

I’m pretty sure I ate every last morsel of meat off of those bones. The meat was juicy, the skin had a smoky flavor and though I usually don’t like sweet sauces, it was a good contrast to the chicken’s spicy kick.

After a long day of being in transit, Ossie’s was the perfect place to kick back and take in the sights, sounds and tastes of Negril.

Mariam Hosseini is a Bay Area native who has been writing about food and travel for six years. She blogs regularly at

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