Juicy BBQ Jerk Chicken! | Chuds BBQ

[@damienalvarez2957]

Jerk chicken deserves more recognition.

[@craigjohnchronicles2504]

100% - one of my favorite vids on Jerk Chicken... kzbin.info/www/bejne/epeqiqSHr8qAkMU

[@crapcase3985]

I swear it's one of the first things that comes to mind when most people think of Jamaica. It's very popular.

[@petepan9696]

Everyone loves jerk bro. It’s definitely top tier for everyone and it has recognition

[@sebulba4864]

and jerking off chicken deserves more gratitude

[@luap89]

innit @@crapcase3985

[@rudydunbar1382]

Jamaican born and raised here, that looked amazing! Will try your marinade and method. Great work!!

[@MikeT-u6d]

Brad, jerk chicken looks fan-taste-tic! Thank you for putting the “snake in my boot” bit back into your videos. Your humor and gags (not to mention SOLID BBQ info) are what set your videos apart from every other BBQ channel on KZbin.

[@bobbyyamraj7904]

As someone who makes and eats jerk chicken a lot, these days I’m lazy and just opt for Walkerswood Hot, and perk up the marinade. A couple things here though. If you can get scotch bonnets, try that, as there is a small but noticeable difference in the flavor profile. If you live in NY, especially around Brooklyn,/Queens, where there is a large Caribbean population, this is super easy to come by. Also, pimento wood (from the allspice tree) is what they use in Jamaica and the Caribbean when jerking chicken and other meats. It’s not sold here in the US but I used to sometimes order from a place that has the rights to import the wood. Adding a little pimento wood chips enhances the flavor of the chicken tremendously. Did some jerk pork belly a few times as well, and it was probably one of the best things I ever smoked.

[@Stan_L]

Great video! Thanks for sharing.

[@DanDaciuk]

traditionally cooked using pimento wood which is hard to find. for that authentic flavour add allspice berries to the fire.

[@commish915]

It's good that u used habanero instead of scotch bonnet. They wld have definitely felt the heat the way they were talking lol

[@philmccracken904]

You can order pimento wood online I've seen. Never done so I don't know how authentic it is.. but probably worth trying at least once.

[@gregsavchuk3239]

Brad, Wow! Hard to believe but that's exactly what I'm grilling up today! I'm using Walkerswood Traditional Jamaican Jerk made in St Ann.

[@thepackoutdoors9435]

Walkers wood is great but I switched to blue mountain & man let me tell you. The flavor difference is amazing.

[@jtcrawfo1]

I love Walkerswood. That is such good stuff. Speaking of which, I'm low on it lol. I haven't heard of the blue mountain & man but am always looking for new ways to up my jerk game.

[@nathanhamm3147]

That table pound told me that was a GREAT bite! looks amazing!

[@ConcreteKahuna]

Bro that looks incredible, the color you get from that direct yet distant heat is bananas

[@richardsykes6762]

Love this channel. Keep up these great episodes man

[@lel356]

Keep it up Brad, you're show is very inspirational to us amateurs. Thank you for doing what you do!

[@jernigan007]

been a few years since i made my own marinade. def need to do it again. 2 half chickens fit perfect on my weber

[@chikecumberbatch842]

Brad, I enjoy your videos and respect you even more for being so honest about the recipe.

[@Gmork-The-Nothing]

Just made this, and I think it was the best thing I've made on my barrel smoker since I got it a few months ago. The flavour was a great combination of the wood smoke and the charcoal fumes. Everyone loved it. The marinade made the chicken so juicy and flavoursome.

[@dochomster1242]

Beef and pork are great, but chicken really is the eat every way and every day king.

[@kirkgrant1624]

Ya man a Jamaica trip needed !!! We would love to have you on the island!!!

[@juniordavidson1519]

Great job my Bredda!!! Well done especially the butter in the basting. Some of us on the go like it slightly less juicy but that’s the thing about individualism.

[@raatzy16]

Butter in the basting has put the snake in my boot too!

[@bradcampbell624]

Wow. Those birds look phenomenal. I don't have a Chud Box (yet), but I can do these on my water smoker without the water pan. Plenty of distance from the coals. Now, if I can only find some pimento wood...

[@TheKitchenNinja]

My workaround for not having pimento wood is to soak a bunch of whole allspice and throw it into the coals the same way you'd use wood chips. It's not perfect, but it gets you close

[@dillybardobrescu]

Yesssss been waiting for this episode for way too long!! Thanks Chud

[@jondavidmcnabb]

DUDE!!! Excellent recipe thank you. I will be using this to make me some.

[@Lucas-k4z2m]

Nice moves looks great! My only suggestion would be to add some white vinegar to the marinade. I have tried a lot of different jerk recipes and for me that acid is a needed ingredient

[@marksadler6558]

I haven’t even watched the clip yet but I’m grateful for it. I love Jerk Chicken but I used to use “The Shizzle” jerk marinade and it’s tripled in price since Covid. This is on the menu for Friday night grub, thanks!

[@FoxcityLegend]

My favorite BBQ guy....shout out to TX

[@RobertHelferJr]

Watch every video Chud does. Love these videos. Can someone explain how he heats things up on that plate that isn’t attached to anything that he puts his sauce pan on? I always wonder!

[@RobotRangerGuy]

Thank you for asking! I've searched the videos for this. I'm super intrigued...

[@GW-sc1rl]

It's simply a trivet to place a hot pan on, he heats the pan off to the side and doesn't include that bit in the edit.

[@RobotRangerGuy]

@@GW-sc1rl Really? Is that it? I will have to watch more closely, thanks!

[@robertkeller2309]

Walker's Wood is a great traditional jerk marinade fairly easy to get if you want a control to compare your recipe against.

[@Evan-bc6nb]

I went down the jerk chicken rabbit hole about a year ago. This recipe is pretty spot on. Only thing I do different now a days is add a little beer and dark soy sauce. Take some jerk marinade and mix it with some bbq sauce(Stubbs sticky sweet) and ketchup, use that half way through the cook. Takes it to the next level..

[@Nitrous2280]

That jerk bird looks mighty fire brad, love your videos man keep ‘em coming brother

[@Trumpetmaster77]

Deliciousness on the grill! That yardbird looks fantastic! Love me some jerk chicken!

[@reidkg12]

I went to Jamaica in 2001 and was on the search for a way to make this marinade. I have been using the recipe in Steven Raichlen's book "the barbecue Bible" for years now. Your favorite profile is very similar. I bet these were amazing.

[@jaredwilson6214]

Made this today. It was fantastic.

[@tamarash2198]

You need to go to Jamaica soon ask for @food boss he is the number one foodie 🙌🏾🥰🇯🇲🇯🇲❤❤for that jerk you're missing a clove of ginger for that extra kick 😋😋😋

[@maxparigi7243]

Try it with Walkerswood marinade next time and compare. I think for us USA folk, walkerswood is the standard jerk marinade.

[@NATTYMORGAN2]

You did it right. I'm from Portland Jamaican and that's the way we cook. Nice and slow.

[@lorenzocork]

This man just made some of the best looking jerk chicken I ever seen…it had to be good I’ve been to Jamaica and the food is amazing ❤😊

[@landolfr]

Mouth watering

[@waynesummerlin2850]

Looks absolutely delicious

[@Jay78801]

If you make it to Jamaica check out scotches smoked on pimento wood. And nice pepper/hot sauce

[@zudosmg]

It was nice to see boot snake season is back!

[@TacoTuesday4]

I freaking love jerk chicken. From what I can gather from making it at home you need a jerk marinade AND a jerk rub that you will add as well to get really good flavor.

[@scottchenoweth4937]

Being on smoke for an hour+ really attenuates the heat from the habaneros. I ruined a couple pounds of shrimp using extra marinade to cook them. The pork I cooked for a long time was glorious. The ten minute shrimp cook was inedible due to the uncooked peppers. I thought I was gonna die. The recipe I use has some white vinegar in there too. Much love to the Chud Crew. I will come the couple miles down to the shop and go on a shopping spree in the next week or so. I need rubs, sausage spice packs, and some logo-wear.

[@rattank1527]

Plant an allspice tree in your yard (if it will grow in Texas) then you can also harvest the wood and leaves for smoking. When I did jerk chicken I just soaked and threw some whole spice berries on the coals.

[@n_k_s_b]

the wood smoke is traditional - in jamaica they use pimento wood (the wood from the allspice tree). nice vid brad!

[@SonicBoomC98]

Jerk is a great style of cooking. I usually do leg quarters. I often let my marinate for 2 days instead of just overnight. I've definitely started smoking mine recently. I wish I could get my hands on some pimento wood. I will let mine get up to 185 sometimes, and it's still juicy. I like butter sauce, sometimes I will save a little bit of marinade to the side to mix in with my basic BBQ sauce.

[@thisoldbelair]

Dude i really want a mini chudbox so bad. It love how versatile it is with open fire cooking and direct heat pit cooking. So cool. One of those and a good quality offset and a weber kettle and i’ll be set. Still rocking a 5 year old weber kettle and i cook on it regularly 🔥

[@azzaras1]

Hey Chud, I tried your recipe and it turn out great! I Had never tasted jerk chicken before, so I didn't know what to expect. The flavor was good with a little pit of spice, but not hot. I used jalapeno for the spice, turn out good,. Thank you for your recipe.

[@brwhyon]

Bradley, thanks for the recipe, always wanted to try this. at home. There is a place here in Minnesota run by a guy from Jamaica, has the best Jerk Chicken in the state, way up in Gilbert, MN. The Whistling Bird !

[@guitarock79]

Was just in Turks and Caicos last week and had some jerk chicken. It’s been on my mind since. So good. Definitely trying this.

[@takeflight4666]

I’ve seen Jamaicans puncture the chicken to really get that marinade in it. And they also use pimento wood that’s what makes it authentic

[@d.riggins6525]

Chicken looked great. Add some Ginger and white vinegar to the marinade ... also try with Apple wood or other sweet woods ...

[@MrIslandlogger]

You sir are a freakingggggg legend (in your boot!)

[@minhaestrosnider6037]

Would love to see your take on Peruvian chicken. Keep up the great content!

[@squared512d]

Great cook! My only small critique was I expecting some thyme in the marinade.

[@GW-sc1rl]

There is thyme in the marinade - 2:14

[@AlexGutierrez-tp7fe]

Brad, you have to try jerked pork steaks. Or my fave, boneless country style ribs cooked on the chud box.

[@angieroberts1]

I always wondered when you would do jerk chicken. This looks so good. I'm putting it on my turkey

[@jake6087]

Thats a great idea!!! I am tired of the same old turkey every year. We fried one last year and that was a decent change.

[@angieroberts1]

@@jake6087 I did one two years ago with the walkers wood. I want to do one with fresh ingredients. I know it won't disappoint.

[@jake6087]

@@angieroberts1 I am gonna take your lead on this and do the same. Planning now haha

[@JohnKit88]

If I remember to plug it in first.... Been a long time since we've heard that ❤

[@djgenius626]

As a jamaican chef I applaud you perfectly perfectly jerked chicken

[@derekreed8366]

When marinading, I like to jaccard the meat. Lets the flavors sink deep. Also, by chance I had a dozen Scotch Bonnet peppers left over from making some making blueberry bonnet sausage. Got them from Esty. Started making this last night.

[@abideoutdoorservices]

Dang it man. I love the videos. Always challenging me to step outside my culinary comfort zone.

[@carlking8530]

I've been to Jamaica 3 times over the years, ate plenty of jerk chicken. It was never very spicy. The secret was the charcoal they used, that's what infused the flavor into the meat. It never looked like it had any sauce on it, just full of flavor. A guy would set up his grill, like a small cheap one on the side of the road, at a traffic circle and sell his chicken late at night. Best chicken I ever had, I'd eat a half of one every night after partying, around 1:00 am.

[@Caymon8]

I've been waiting for this one!

[@JackMack465]

I like the halloween reference in your knife roll! And really enjoying your videos. Just discovered your channel a couple weeks ago...great recipes, too!

[@rothgartheviking858]

That looks great

[@aaronfox5808]

Looks amazing

[@hugotendam5349]

I was expecting the next video of your European trip!

[@Jagged_Ice]

Awesome! Nice technique.

[@richlopez5896]

Looks great. You can actually buy a bag of Jamaican pimento wood chips to throw on the. It has a very distinct taste that makes jerk what it is

[@jtcrawfo1]

Brad, you should grow some pimento trees for the smoke (that's the tree from whence allspice berries come). Also, I'll buy some from you whenever you do get some pimento wood. Also, Scotch bonnets aren't that hard to grow either if you have a garden. The scotch bonnet is one of the most underrated and underused peppers IMHO.

[@arkyhunter2750]

Looks great.

[@Bink141]

So I have been researching jerk chicken for the past week, then boom, here you are giving me a new recipe. I think you should incorporate the jerk flavors into a pork or chicken sausage recipe, personally I think pork just because I prefer pork sausage. Either way Bradley you the man and thanks for another great video!

[@stevenzwolinski3047]

Great episode Mr Bradley Chud Robinson

[@karma201]

I have always wanted to try this. Thanks!

[@samvdwalt7258]

Oh my soul, I made this today and it was magnificent!

[@Wickedstylee81]

Reggae spice company has some great jerk style instant marinades, so good

[@danmesnard8761]

I've been to Jamaica many times. In fact I'm friends with Lloydie and Ms Paula from 3 Dives on the west end. Your marinade looks pretty good! Glad you tossed in a few more habaneros lol

[@Payton1134]

Jerk chicken sauce would be awesome too

[@mike1261]

When we think of "Jerk" in the USA we're normally referring to the seasoning, but in Jamaica they are referring to the entire process of cooking the protein. Similarly to how we refer to it as grilling chicken, they reference Jerking chicken. I've heard that "to Jerk" literally means "to Poke" holes with a long grill fork while flipping the meat over on the fire. Whatever, you call it, it sure is tasty!

[@dengar6971]

Habaneros are good in a pinch but you really need the scotch bonnet peppers for true jerk chicken. You did nail the ending though. Looks fantastic.

[@ATLBABY24]

That jerk chicken was cooked perfectly. Its supposed to look like that? Those that don't know, now you know.

[@Nitrous2280]

Absolutely @ATLBABY24

[@matthewedwards7172]

YOU SHOULD DO A JERK PORK

[@deltaecho1776]

If you go to Jamaica definitely go to Montego Bay and eat at Scotchies. The best jerk chicken!

[@richarddaley6403]

Love jerk chicken! Would you use the same marinade on a pork tenderloin, tenderloin or butt

[@haysamalsayed]

Brad ... I don't know how but I need to introduce you to "Toum" pairs excellent with chicken. Its basically a dipping sauce for bbq cooked chicken (game changer). You can thank me later. Best recipe I've found so far is the serious eats toum recipe by Sohla.

[@emmgeevideo]

Normally not a fan of KZbinrs bringing the fam into the vid. Usually they aren't nearly as interesting as their loved one thinks they are. Brooke is a great addition when she adds some "customer feedback" to the proceedings.

[@timsullivan2141]

Only thing missing is some ginger . Coriander goes well with it too ..I'm sure it was delicious regardless.

[@ben501st]

Something that surprised me in Jamaica was how mild jerk chicken is. The locals told me the "spice" (heat level) is added separately in the form of a hot sauce. Shout out to Scotchies in Montego Bay.

[@stvmassacre]

I will be making this soon. Haven't had good jerk chicken in a couple years. Got all spice on deck.

[@TannerRE]

im gonna make this later in the week. thanks Brad

[@Dr.Hugh_G_Rection]

The Doctor is in!!

[@kenjoseph6603]

Jerk chicken and Cornell style are the 2 best over coals cooked chicken

[@faceplantakaraybowman3501]

Only thing you used but not listed was spice grinder, what is it, looks fantastic

[@scott729]

Nice recipe, I will do that this weekend. Already have two chickens, lol. I know you likely won't answer, but maybe someone will... have you or could you tell us about the table top butcher block? Did you build it and if so, out of what? I looked at your list and did not see it, but could have missed it. Thanks ole Chud

[@PaceYourself]

Every video, I stray further from my budget and closer to buying a chudbox....

[@sahltyy]

this looks delicious

[@timr135]

Alien Skeleton Happy Halloween!!!

[@blainemurphy1351]

Nevermade jerked chicken, but I think I would love it cause I love spicy.

[@moreron313]

Looks great! Next time get some pimento wood for the smoke, that'll make it as close to authentic as possible.

[@TheSteelPhantom]

Hi Brad! Would you mind linking your kitchen shears? I've never seen such a big pair go so effortlessly through the bone! I MUST have a pair of those!

[@johnruiz4370]

You out did yourself on this one Bradley.

[@Flygupp15]

Do you think you could do a chudbox cooking series like you did with the Weber, i.e a brisket cook on the chudbox?

[@SUNKIST184]

That looked amazing! I haven’t had jerk chicken in a long time. Now I think I’ll be making it myself.

[@andrewlyon2707]

Now I’m gonna have to try that I’m curious how the official taste tester handled them peppers