Once You Try Jerk Chicken This Way There Is No Going Back

No Salt ???

I think it's pretty obvious that you should have wiped the rub off the top and cooked it, then topped with the butter sauce. Crispy son!

That backbone killed me 😂😂

HAHAHAHAHA, Fkn awesome

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Jerk is not about the look, but only the taste. The hotter the better.

Can this work on the oven or gas grill at same temp?

That is not jerk butter. That is jerk marinade with 5 tablespoons of butter in it. There must be more butter than marinade to be jerk butter.

How long amd what temp should I cook this in the oven for?

Terrible... sorry ... coming from a yardie.. this is not really accurate to the culture but good attempt Sir.

I do it, but with only chicken thighs❤

Incredibly knowledgeable and humorous chef
Love his vibe
❤😅

You forgot the ginger man

It feels almost blasphemous to ask, but if I don’t have access to a smoker, could I get away with oven roasting the chicken?

If there's no pimento wood it's just pan chicken. Stop the cap.

Recent trip to Jamaica, my and my sister went to a rural area to what was called a chickee bikkle hut.
Open air kitchen with a flat metal table grill that was over a charcoal pit, long low tables for the customers and no individual tables.
The flavours were very similar to this recipe and the chicken looked exactly like this but a wee bit more spicy then this but that might be just on me or another handful the chef added.
Buddy must've spend some time down there to learn.

The fridge convo was great and unexpected

Jamaican using soy?😣

Get the smoke in there! Jerk needs to be smoked! :)

I was going to make a juvenile Jerk joke...But the adult in me made me stop. Now I'm going to reward myself with a Klondike bar.

Great guy.

I usually add a little more palm sugar or brown sugar to my final glaze. I find it adds more complex smokey flavor as it caramelizes and blackens in spots

You lost me at habanero - it’s scotch bonnet that gives the key flavour of jerk

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That fridge.... 😂

soy sauce very authentic lol.

First time i made it. I didn't have enough light soy sauce. So i substituted with a little dark soy and oyster sauce. Marinated for 24hrs and it was fantastic! The second one I made as with the soy sauce and I preferred the first one 😂. So now I just put 1/2 cup soy sauce and 1/4 cup oyster sauce.

jerk butter

you got to use the traditional scotch bonnet pepper that has a distinct fruity taste and flavour and not habanero
and without. pimento wood, sweet wood and pimento leaves its not true jerk
its just grilled chicken
its not true authentic jerk chicken
check out scotches in jamaica to see it genuinely done

the marinade looks great though

No ginger???

IK this vid is like really old.>> But poking through the chiken with something like a skewer to make a load of holes helping the marinade flavour the inside of the chicken is. Chefs kiss.

Scotchies in Jamaica is the absolute best I have ever had. Life changing.

love the refigurator above everytime.

Dude I'm in Culinary school now and I'm taking International Cuisine this quarter. We did Caribbean this week and I made this recipe, and it freaking killed!! Thank you!

I think something that is no compromise is whole allspice fresh grated nutmeg and fresh ginger and you cannot substitute the peppers. Habaneros and scotch bonnets taste so very different from one another. I’d def still eat this though. You leave a lot of flavor off the table by using dry ingredients you didn’t dehydrate yourself. Again though, still looks delicious.

I swear by Jamie's jerk chicken but hot damn I'm giving this a go

Entertaining.

We made this last night…. It’s delicious! We threw some jerk butter into white rice as a side dish! The flavor is absolutely amazing!!!!

I saw the thumbnail and started worrying about your fridge 😢

That is not jerk and not sure why you've blended fresh thyme.

Everyone copying Jamaicans 🤬

No. This looks fun but it's definitely NOT jerk nothing. 🤣

This recipe looks pretty solid. The one ive been using for years is from the channel phillyboyjay.

In Mew Orleans they call it “twerk pizza.”

That was a great take! Jerk chicken takes a brining instead of a marinade, the idea is to brine the bird for at least 24 hours in saline, then, marinade for 2h min with all the ingredients. Watching your video gave me the idea of a 24h dry-brine with salt and the spices, then the marinade for a couple hours. Sure'll let you know how it goes.

Bro do this video again but add a little bit of grace drowning and a little brown sugar. Thank me later. If you won’t do the video I will. But good sh;+

No scotch bonnet? No ginger? White male with an American accent claiming this is the best Jerk? Oh hell no.

Forgot a very important ingredient! Ginger!!!

One trick I always do to get the marinade to penetrate through to the bone very quickly is to apply the marinade under the skin… breast, drumsticks, and thighs.