At Home Jerk Chicken.
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- Опубліковано 29 гру 2024
- Recipe for making jerk chicken at home on your grill. Typically grilled on pimento wood in Jamaica, this jerk chicken recipe will surely become a favorite of yours, with all the exotic flavors of the Caribbean. If you'd like to make this jerk chicken in your oven, see caribbeanpot.co... for that recipe.
Jerk chicken is one of the best things to come out of the caribbean!
And the beef patti
Oh for sure. And Pepper sauce! lol The list goes on and on
Chef Zee Cooks
And Rihanna!!
Growing up in NY, I grew up eating and cooking American Soul food, Jamaican/West Indian, Latino/Hispanic Food, etc., sometimes I mix and match flavors and styles when I step out of any traditional styles of cooking to see where the adventures of flavors takes Me. I learned from experience there is no wrong way to cook any of theses styles. If you give 10 people the same recipe and they follow cooking instructions exactly that recipe will still taste a little different from each other.
that's what I grew up eating, my family's from Louisiana, my step dad was from Trinidad and we eat good..lol
For sure variety is the spice of life.
Absolutely.
Exactly!
I completely agree Memo...to each his/her own on tweaking any recipe. Thanks to Chris for showing us in a laid back fashion some of the best of 100`s of years of West Indian culinary experience!
I made this and I could have died when I ate it.. it's was truly an emotional experience for me oh my goodness it was delicious.. I made a jerk BBQ sauce to go with it.. I wish I could like this video 100 times.. Thanks Chris
....You just got to know brother the joy you brought to this house......true caribbean Jerk......LOOOOOOOVE it...thank you so much!
Lo girlie
I made this recipe last evening. It's absolutely delicious, Chris! I'm throwing out all of my other "ready made" jerk marinades and will be using this recipe from now on!
jerk is a combination of marinating and grilling over (traditionally in Jamaica) pimento wood. The marinade infuses the meats with great flavor and the smoke from the grill adds another depth of goodness.
The best cookbook. The best cooking channel ever!!!
I made this last night and my boyfriend loves it. He couldn't stop eating my Jerk Chicken. Thanks for sharing this recipe.
Love it, Man. I live in Atlanta and we have a lot of Island Cuisine's here. It's good to see what goes into jerk marinate. Keep on doing what you love: Cooking. People who don't cook or is too narrow minded can't appreciate diversity in ethnic food.
The allspice is so important. It gives the chicken a beautiful, spiced perfumed flavor that, to me, most reminds me of the taste of the Islands. And those spices were so important in history as well.....the history and fusion of cultures and countries makes Island food as interesting as it is delicious. OK...I'm heading out now to do "MY" version of this dish.....I'm starving now..gotta go!!!! Thank you for the video, it inspired me!!
Made this with his recipie and it was delicious!!!
This recipe is the best thing that can happen to a piece of chicken! Been main it and the result is amazing every time!!!
The ginger and the pepper made it for me I can just imagine the flavor, my mouth was watering the whole time watching this!
omg I have died and went to heaven I love love love your cooking thanks so much for your info love the videos you give every detail thanks.
OMG, OMG, OMG, MY FRIENDS COULD NEVER GET ENOUGH. GREAT TASTE.
wow that look so good and easy to make im puertorican but I love Jamaican food ty
gr8 recipe, everyone has their own version. love ur herbs....so easy to grow
keep them coming....
can't beat a fresh herb garden, lovely!
Wow!!! My mouth is watering! Lol I want this so bad! Thank you for showing us how to make this! Excellent!!!
God bless! :)
Watching this video reminded me of a good friend that's now gone. Since memories are linked to smell, I swear I could smell that Jerk Sauce.
Can't wait to try this. I miss these flavors living in the states after spending a few years in St Kitts and st Lucia
All meats carry some amounts of germs. This is why it is very important to always clean your chicken, and always wash your hands. Clean around where you was preparing the chicken cross contamination can kill you if not treated.
What's up Chris.. Keep keeping real enjoying your show...
I'm sensing the next Food Network star! You never know...go for it!
Love your videos I spent all night watching and loving your channel You are awesome
I love U CHRIS!!! Your instructions are the BOMB!!!.... TY
Plus dude..I'll never get mad at such a bamfy chef!!
I tried this, and I have to say this is one of the best recipes I've ever made. The only tweaks I used was 1 heaping Tbsp frozen OJ instead of regular OJ, and I didn't wuss out by taking out the seeds. I also used boneless skinless thighs, and grilled the chicken over very low heat for about 1/2-3/4 hour. It came out perfectly tender.
The smell of this dish is unbelievable. I would love if you could post a dipping sauce or other accompaniment for this fantastic dish.
Thanks for this great recipe!!
i just tried your recipe today and i MUST say. IT WAS AMAAAAAAAZZZZZIINNNG. THANK YOU.
i like this video, its one of the best jamaican jerk chicken videos on YT - thx!
Nice to have an authentic recipe that I can follow. My trouble will be finding the pimento berry thing - will go looking today...in de snow.
WOW Love Watching Your cooking Show Thank You So much chief For Sharing Your Recipe 🇨🇦🌿 I will definitely Have To try this jerk Chicken Looks So Yummy And delicious 🌿🐓💕💕💕🍂🍂🍂🍂
now i am HUNGREEEEEEEEEE!!!!!!!!
Chris..you're de bess Buddy...really know your stuff!
deadly........lol...beautiful, delicious and deadly.....Jamaica... Jamaica..oh how I miss you...thank you for this wonderful taste of home
I just made the marinade! It made me eyes water without me even putting any scotch bonet yet (my mother doesn't like spicy so I made a side batch for her). Smells wonderful! I will update later on today and let you know it went 😊
Love that you have your own garden for fresh herbs very nice like the vids man!
I love your enthusiasm Sir, keep it up! What I love the most is that you're a lot more specific than other cooking channels out there (Time, Gas Mark, Ingredients etc). Thank you :D
I think your recipes are great! I will keep watching.
Absolutely love your passion. Your video was easy to follow and I look forward to making my own marinade :) Great share, Chef!
High heat is key at the beginning!!! Make sure your grill is clean and you brushed it a bit with oil. Put the chicken skin down. That way the skin doesn't fall off or stick to the grill like in this video. After you get that nice caramilization and the crispy skin THEN you move it to indirect heat and slow cook it.
Tkyu
Love your antics
Making this tonight! Can't wait to taste it
okay this how you skip to an eight
you use 59 thou
okay! I'm the one who created everything within 109 Omito correct
I've been married for only 26 out of 36 years of living to Mrs. Ricky Lamar Bandy Jr. "my Librarian" she's probably within 3 years within my age at Ivanka Trump still
sound of givings vs. gift of sound. April 5, 1981 on a Sunday at birth.
I just got from Jamacia and learned how they made their jerk sauce. Your recepie is very close to what I learned, minus the cinnamon. We used 13 Scotch Bonnets in ours and a cup of ketchup as well. It wasn't blazing hot but your lips would tingle now and then. Nice vid
You're Awesome! I love your cooking recipes and tips! Thanks for sharing!
Hey Chris this recipe is wicked ... thanks for sharing definitely will be trying this one keep up the good work
Looks incredible. I'll be trying it tomorrow night. Thanks for all your good work.
@3:55 you didn't forget fam...you just wanted to show of your gardening skills...hahahaha I would do that too.
Great recipe! I just finished a batch and it came out beautifully..Unfortunately I couldn't find Scotch bonnets either but Serrano peppers worked pretty darn good as a substitute.
Love it!! Thanks Chris for all your recipes!!! I love them all!!!
great recipe. I try it once a week.
This dude is a beast!! That chicken looks sooo good!
Amazing. This is the best recipe for jerk chicken I have seen. Thanks for sharing👍
Hi Chris, this is very close to my recipe, I won second place at a local smoke off this year. I would like to have a smoke off with you sometime. I grilled Plantain, pineapple, and cherry tomatoes on skewers with my chicken. Missed tying for first by one vote.
I've never looked, but I know you can get it online. TIP: Get some apple, cheery or any hardwood pieces, soak in water, then create a package with tin foil (stab some holes in the package), then place some pimento berries among the wood chips. as it heats and starts ot smoke, the pimento berries will enhance the flavor. It's a great way to mimic using pimento wood.
Love ur videos. U always give some type of lesson with a little history. The outdoor herb garden was a great touch. Great video. Food looks awesome. I will defiantly try this.
Looking tasty!!!!
Thank you for sharing your recipes with us.
Great recipe...made today and it was a hit!
Love your videos! I wish you would show the completed dish when it is served.
love your recipes. very easy to follow. thank you.
I just need one bite ..it looks delicious
A Jamaican guy I knew gave me a recipe for jerk. It had most of your stuff but looks like yours would taste better cuz of the other ingredients lol. Can't wait to try!
I love this!!!!! Vinegar/Orange juice is optional....
Mmmmmmmm yum this would go great with jollof rice
Does it matted if it's eaten with Jollof rice, some Caribbean folk!
If a non-black person came and said "awh that look great with my tomatoes salad" you'll thumbs them up I bet!
kusz prem Had this in a Ghanaian restaurant with jollof and it was delicious. I am of Jamaican parentage btw and Ghanaian food is very much like Jamaican (my family originate from Ghana, Asante). Hope this helps.
Most Caribbeans do hail from west Africa Ancestors wise.... Lol to the rice and peas reply, I believe he/she meant well... We call that waakye in Ghana... After all we are all distant relatives. We can thank slavery for the constant disagreements... Good day
Can't wait to do this next summer but I might try this using roasting.
When I want to impress, I look for recipes by Chris.
Big up!
Thanks Chris for the recipe. Did this for Christmas. It was delicious. Keep the videos coming 😊
I just discovered you and I must say that I enjoyed this receipe it looks fabulous and I am going to make it and I will let you know how it turns out.
Chris- Great recipe and thanks for going through the steps from prep to grilling. I made jerk chicken for the first time and your video was a huge help. Thank you!
Thanks....looks scrumptious!.....thought cloves were also added?...
Hey Chris, When giving the ingredients you called out allspice twice. My question is should the one next to the cinnamon be nutmeg?
Wonderful recipe, I will try it this summer. Thank you.
Love your recipes Chris
Lovin the marinade mixture. Would it be good to leave it marinating overnight or would you recommend lowering the acidity level a bit if planning to marinate longer than 4 hrs?
Only just discovered you, your vids are awesome man. So many stuff I want to try! I'm about to order a box of shrimp to make that Blazing Jamaican shrimp!
Looks really good!!! Cant wait to try.....
Man, I love Caribbean good!
Chris, I can't wait to try this jerk marinade. And I love watching you, you have truly inspired me and my cooking. Keep it up Boi!
Can't wait to try this !!!!!! The shrimp as well
Ur so fun to cook with !!!! Thanks for the recipes
Great video Chris.. yeah mon .........no charcoal tho? I hate gas but its looks great. Does the marinade and basing work with Beer Can Chicken?
Much love and respect to chef Chris, like da man say him no got pimento tree wood, but I bet da chicken is real good!
Love it!! Cooking some Jerk Chicken on the BBQ today. Didnt have scotch bonnet but my home grown devil's tongue will probably also do the trick :). Subbed
lol at 'going in bareback with hands'! great job!
You should be on the Food Network ... I would watch your show!
Looks excellent !
Yummy..I can smell those spices!!
love the simplicity of this vedio keep up the good work
One of my all time favorite foods ,Jamaican me hungry !! If you are from the Toronto area do you have a restaurant ??
Great video. If I only have a single-burner grill, would you recommend keeping it on lowest heat with lid open? Also, how do you prevent the meat from sticking to the grill?
Before grilling I would bake the chicken in the oven covered at 150-200 for several hours and then finish the chicken on the grill. Also try pimento leaf smoke.
I learned to make it in jamaica and this isn't a bad recipe. I think its a little too soupy though. I would decrease some of the liquids or add another scallion. good recipe though. They call for 2-8 peppers; if this is your first try, do one or two at the most because this is lightning hot. Freshi ingredients make a difference. good job.
MsFuk, Stop being a jerk, ................ chicken! Chris, I've been a fan for about a year now. Oh man, did this one leave me drooling! You ARE the man!!! Thanks for sharing!!!
Ahhh your voice makes me hungry!!! Gah I love Jamaican food!!!
Wicked. I can smell that chicken on the grill through the video. Really have to make this soon...
Be even great to be able to do this in the oven.
Thank you for this tasty recipe. i cooked it in the oven was fantastic.
Hi Chris, Love your video, I followed your instructions it worked out pretty good!
I just have a question, often when i walk past jerk chicken stands they always throw some water looking liquid over the chicken on the grill. what is that liquid and what's it for?
Giving this a try except I used liquid amino instead of soy sauce and used most of the marinade for the chicken kept a little reserved thin out with more OJ then got a Cajun injector and injected it throughout the chicken.
This looks absolutely delicious! How I miss the Caribbean... :(
Im gonna give u lots of credit my brother looks so good.... Miss my jerk chiken and sippin a kola champange wit it ....SALUT3 all the way from mexico
hey Chris in Trinidad we does call those spring onions "Chive" and scotch bonnet pepper is "Congo Pepper"
great video love it what knife did u use mine is crap xx