How To Make Jamaican Jerk Chicken

I do not like when they chop up the chicken. It leaves behind bits of bone that I'm not interested in choking on. Everything else looks good.

That is some dank ass looking bird chef. 🤌

You did really great. I am impressed.

Bruh that knives. What a laser

I think you burnt the skin bro! I don't think charcoal taste is part of the jerk! The rest was spot on.

real jerk chicken is dry and tough so whenever you see some juicy chicken it is not jerk chicken lol... its like calling beef jerky nice and moist when thats a complete opposite of what jerk meat is

does the chicken in the brine goes back into the refrigerator or it sits outside at room temperature for 24/48 hours?

For anybody thinking of doing this recipe, do it now!

Kwame
brother I know I’m a few years behind on the comments of when this video was made, I was searching the best and most authentic way to make jerk chicken and I’m glad I came across your video. I just wish your restaurant was still open so I can personally go up there to taste your food and meet you in person to shake your hand and chat. Where ever you are now in life I bless you and pray to God to put favor upon you. Blessings! 🙏🏼🙌🏽🙂

On point. Looks peng. Respect ✌️❤️

Wow what a fucking recipe. I waited 3 days to eat the saltiest fucking chicken of my life. I partially blame myself though. I should have known better. 1 cup soy sauce, 1 cup wostershire sauce and a brine. Dont make this its awful.

Great job Chef

GREAT VIDEO... WANT TO C MORE OF CHEF KWAME ONWUACHI ON MUNCHIES...

Whats the name of that black freedom paste? was it ketchup that freed the slaves?

Why is scotch bonnet so hard to find in New York???? 😢

❤❤❤❤😮😮

One dish and half of grocery is gone.. 😂 looks good dough

Beautiful! I love Jamaican food so much. The only problem is that it takes a long time to cook. I watched a video about making Jamaican meat patties and according to that chef, it takes 8 hours to do properly. This one takes three days! So worth the wait though. Thanks again chef!

Bro that looks so good!

Meh....I don't mind cursing but this just apperars like he wants to make sure he use it...weird

Very Impressive, thank you for sharing.

I was enjoying your video. But you had to ruin it by using the f word. So I will look for another video on this recipe. Does it make you feel bigger to use the bad language. Democrat I guess.

Love this guy !!!! Thank u !!!! Great tips

We Latinos pronounce it “westchester” sauce 😂

I really liked under his breath “I don’t know why people peel ginger anyway”. Class all day long

"The skin tastes like ginger... WHAT THE FUCK!" 😂😂😂

Very informative 😊 great job!! Thanks for sharing 😊

“Be the Boss of the sauce” This brother just gave a history lesson with elegance and showed the world how it’s truly done.. Salute 🫡 Kwame you’re the man 💯

Some of these people take u through way too much to get a answer these people just want to know how to make some jerk chicken he's too much with this

>lighter fluid

Nah

An American say the “real way” yow this is really annoying to see

An American say the “real way” yow this is really annoying to see

soy sauce have salt , wicheshire sauce have salt , if you add salt on top of that it will be too salty

This is probably THE BEST Jerk chicken recipe out there but here's a few of my tweaks to save time and make it with less salt and sugar

1. For brining instead of doing an overnight wet brine, try a equal ratio of salt and sugar dry brine for half n hr in a cool kitchen away from sunlight.
2. Go easy on the soy sauce! Every brand is a bit different in salt level. I used 3/4 cup instead of one cup but try to start off with just half a cup and then increase as needed.
3. Don't add salt to the jerk paste, it's alrdy very salty with soy sauce.
4. I did not put in the seed pod of the scotch bonnet so I can manage to heat level better and add more peppers as I want.
5. I added one scotch bonnet sliced up into the onion when I made the BBQ sauce. This made a big difference in taste for me.
6. The ketchup here is a lot.. i think u should play with the ketchup and jerk paste balance a bit before following the amount in this recipe. Add rice wine vinegar to balance out the flavor as needed. Everyone has their own preferences though. This is what I love about this recipe too - it has all the ingredients for success and you can fine tune it easily to suit your taste buds.

Whats the best tip to ensure the chicken is cooked through but not overcooked on a grill?

Heads up the recipe on the website says ½ cup | 75 grams kosher salt.

1/2 cup is way more than 75 grams. I tried 1/2 cup and it was too much! 75 grams all the way!

I grate with skin on sure the skin good for ya

Tyinos has climg film?

Respected this guy, but he’s not authentic if he was authentic, he would’ve had to wash the meat. That’s how you know he’s not legit find a Jamaican. Who will tell you to wash your meat

Wow looks beautiful my man✊

I made this and boiiiii!!!!❤

I MISS KITH AND KIN!!!

can you send me info on where to get the pimento...thanks.

On the link to the recipe it days 3 and half cups or 1.9 kg of ketchup for the sauce. I'm presuming the 1.9kg is a a mistake?

Now he owns the best restaurant in NY. Tatiana. Congrats Kwame.

Enough with history lol just cook Europeans thought you how to smosayso say thank you 😂😂😂

I learned so much whilst enjoying this video! ✨😊

This Food is Black People's Soul food of Kinds?

Wygląda super, tylko ten chleb tostowy.