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Jerk has been a part of the Jamaican culinary history for hundreds of years; the word ‘jerk’ derived from the Catalan word ‘charqui’ refers to jerking (the motion of rubbing spices in) dried meat. Here’s a tenaciously hot steak that will leave you craving for more – rested with a fabulously flavourful marinade of thyme, rosemary, BBQ sauce, cinnamon, nutmeg and Jamaican jerk-seasoning, the deboned leg of chicken transforms into a tender, juicy treat when grilled. A velvety, black-pepper and rosemary infused sauce, sautéed assorted veggies, buttered-herbed rice and a creamy ranch dressing accompany the sliced steak in a bowl. Serves 1.