Jamaican Jerk Chicken on the Big Green Egg

[@BehindTheFoodTV]

What's YOUR favorite way to make chicken on the grill?

[@AndreaShink]

Every way and everyday. we LOVE chicken!

[@BehindTheFoodTV]

Andrea Shink you’re going to LOVE this recipe too!

[@AndreaShink]

@@BehindTheFoodTV Kayla has been dying for Jerk chicken. I sent her the recipe and we have whole chix in freezer. Coming soon! will send pix.

[@BehindTheFoodTV]

@@AndreaShink oh boy! I bet you can get the Scotch Bonnet peppers out there too. Enjoy!

[@WEALRO]

Try Peri Peri chicken it may change your mind 🔥

[@RevengeAvenger]

I love the name and reason of the title of this channel! Beautiful. You know what you're doing.

[@BehindTheFoodTV]

Thanks!

[@paulatudor691]

Yes in the Bahamas they have a tub that’s about the size of half gallon bluebell ice cream container they use.

[@BehindTheFoodTV]

A tub of jerk sauce - sounds like the start of a great meal!

[@rojesagemadrid4382]

Keep on making videos sir, ,! Always watching🖤

[@BehindTheFoodTV]

Thanks Rojesage!

[@paulbush8747]

You never cease to amaze me Al. Funny and informative. Keep it up my friend.

[@BehindTheFoodTV]

Thanks, Paul! I really appreciate your support and kind words! -Al

[@BrianSellers]

This looks fantastic, man! Only thing better than the quality of this video is the chicken itself...

[@BehindTheFoodTV]

Thanks, Brian! I hope I get to make it (the chicken) for you some day!

[@BrianSellers]

@@BehindTheFoodTV That makes two of us, for sure!!

[@AditiHubbyCookingVlogs]

This is such an amazing recipe

[@BehindTheFoodTV]

Thanks so much! Is this Aditi or Hubby? :-)

[@brian2359]

Looks fantastic Al!! Simple ingredients too!!

[@BehindTheFoodTV]

Thanks, Brian! I was really intimidated by this one but it didn't take many practice cooks to come up with a recipe we can all master. Really appreciate you watching! -Al

[@MrMorganca]

Lookin’ excellent, Al!

[@BehindTheFoodTV]

Thanks, Chris!

[@SmokingDadBBQ]

Looks mega. Nice one

[@BehindTheFoodTV]

Mega - what a great word! Thanks, James!

[@TheDrunkenBBQ]

Fantastic bird my friend, love the banana idea.👍

[@BehindTheFoodTV]

Thanks! And I cooked it sober!

[@FOGOcharcoal]

Looks great! I'm a big fan of Jerk Chicken!

[@BehindTheFoodTV]

Thanks! Keep making great products so it's easy for all of us to make food this good, ok?

[@FOGOcharcoal]

@@BehindTheFoodTV Deal!!

[@AndreaShink]

yes, please! this is on the menu FOR SURE! Thanks Al, we love you! did you say anything about temp of KJoe? I missed it...

[@BehindTheFoodTV]

350F direct heat the whole way. So good! Does the new KJ have a name yet?

[@AndreaShink]

@@BehindTheFoodTV you'll be shocked: either KJ or... Joe, after my father. lol

[@BehindTheFoodTV]

@@AndreaShink Ooooh I love naming it after your father!

[@AndreaShink]

@@BehindTheFoodTV that was kind of a joke, but they do happen to share the same name... we call it The Joe.

[@kellypatterson8506]

Who makes that large barrel smoker behind you? I really like it.😊

[@michaelalbert6421]

Does the marinade really make a difference? I’m sure it does. I have had real jerked over pimento wood planks. The chicken had been sliced to the bone to let the marinade work it’s way to the bone. Jerked Chicken from Jamaica is on another level that I feel is unmatched compared to what is available at local stores. The rice and gravy are also almost mandatory for Jerked Chicken. I might have to try this marinade 🫡

[@BehindTheFoodTV]

Yes to everything you asked and said!

[@kaylashink6774]

Oh my God looks delish!!

[@BehindTheFoodTV]

OMG Hi Kayla! I heard a little rumor that you were going to like this one! Seems like a great cook for your Dad's new KJ! Thanks so much for watching! -Al

[@kaylashink6774]

@@BehindTheFoodTV Hollaaaa! It's going on for dinn tonight :) I'm sure it'll be delish, and you'll get feedback :)

[@BehindTheFoodTV]

@@kaylashink6774 I’m excited! How did it go?

[@GrillSergeant]

About thyme you start busting out those herb jokes. Amazing video, editing was on point, chicken looked spectacular. Well done! (but not like a steak)

[@BehindTheFoodTV]

Haha I see what you did there! Thanks Sarge - this means a ton coming from you!

[@RhubarbAndCod]

The way that one was behaving, more like Troll Chicken than Jerk, but seemed to cook up tasty nevertheless Al! I loved the recipe. Our city has a massive Jamaican community, so we eat this sort of thing all the time, and this one looks pretty great. Nicely done Al!

[@BehindTheFoodTV]

Troll Chicken LOL. Hi Susan! When you find it up there, do they cook the whole bird and have cleaver fun like they do down in Jamaica? I knew I wanted to make it when I tasted it down there, but I had no choice once I saw the cleaver come out!

[@JaNieja-m9q]

Back from Jamaica and wishing to go back already. Down there they don't use high heat "bbqs" for anything but hamburgers and hot dogs. For "jerked" food they use rather similar charcoal grills or sheet metal rigs as you use to cook as temperatures that are to high just dry the meat out... and it's chicken so it doesn't take much. (try it with rabbit if you really want a challenge!) Don't get me wrong, a nice glazed chicken or duck on a the grill in Peking duck style is lovely, but in this case one wants to heat the marinade up to penetrate the meat while cooking. This is much better then videos of so called cooks burning meat.

[@BehindTheFoodTV]

Oooooh jerk rabbit.......now you're talking!

[@JaNieja-m9q]

​@@BehindTheFoodTV The problem is the skin, or rather the lack of it. With chicken or game birds (even duck, the skin comes loose when the fat renders for crispy crackling) we can leave the skin on. Obviously we cant do that with rabbits so one has to be be a careful judge of the cooking time to prevent the meat from drying out. Most rabbits we trap up here are smaller and of course far more lean then meat chickens, even heritage breeds. That's the challenge, the timing with different animals that are not anywhere near to being uniform in proportions. Come spring when the wee buggers try out my green box spouts I'm definitely trying out this recipe on them. Keep up the good work!

[@paulatudor691]

I have a friend that raises ghost peppers and he will bring a ziplock 1 gallon bag of them for us at work he eats them like jelly beans. I didn’t see anybody else eat any . I did bring one home for the seeds though. Nice job on the chicken.

[@BehindTheFoodTV]

Ghost peppers - now those are some serious heat! Be careful Paula!

[@lazydog274]

Woof woof this Dog loves Jamacian food . Next oxtails, red beans and rice, And a nice big halibut. And yes sweet plantains

[@BehindTheFoodTV]

Woof woof! Yes I will be doing oxtails this summer!

[@Keith80027]

What a face you made when you took a bite, must of been so very good! Can 't wait to try.

[@BehindTheFoodTV]

Hi Keith! It really was delicious! Thanks for watching! -Al

[@9929kingfish]

didn't know you were on Keto. How has it been for you?

[@BehindTheFoodTV]

I’ve been on and off. On again now and down about 60 lbs. I wouldn’t mind losing another 40 😂

[@9929kingfish]

@@BehindTheFoodTV I’m down 30. Been pretty consistent. I do find I am cooking a lot more. Need to mix it up and try many different recipes for it to be sustainable. I don’t mind eating mainly meat, so it’s not too difficult for me.

[@BehindTheFoodTV]

@@9929kingfish variety seems to be the key. Tonight I’m making king crab stuffed mushrooms - watch for it in about a month!

[@paulatudor691]

Watch for the green pepper sauce they serve I was having lobster and conch bites and they brought out another kid of dipping sauce at Hanks on Andros island took two Heineken beers to cool that green sauce off . I should have known it was hot because it came in a very small ss bowl for dipping. I thought maybe they want me to try a different sauce and didn’t want to waste so much. Man that was hotter tha mad dog sauce.

[@BehindTheFoodTV]

I've actually never been to Andros Island, but I just looked up Hanks and it looks awesome! You're right, Paula - the tiny stainless bowl is a huge hint. Danger! :-) Thanks for watching!

[@chrisxavier3782]

Neither one of those are Sctoch bonnets...but I can send you some. The difference isn't the heat, but the flavor.

[@TonyRichards68]

Great content, and excellent recipe. Love your videos. FYI, my chickens eat bugs, worms, lizards, snakes, mice, voles, moles, etc. in addition to grass and other veggies. Just sayin... ;-)

[@BehindTheFoodTV]

Thanks, Tony. And I bet your chickens don't run around telling everyone they're vegan or go to crossfit either eh? :-)

[@TonyRichards68]

@@BehindTheFoodTV lol indeed

[@lazydog274]

And yes my BBQ was just lit @6:30 am to smoke up a pork butt

[@BehindTheFoodTV]

Oh boy - how did it turn out?

[@lazydog274]

@@BehindTheFoodTV was a really sweet pulled pork sandwich 7 hours in egg and when wrapped was with brown sugar, a few spices and apple juice and butter Tommorow, Superbowl Sunday it will be pork chilli and cornbread

[@GunsNBBQ]

🤠🤝

[@BehindTheFoodTV]

I agree :-)

[@VoiceOfAsh]

Do people really wear gloves while chopping ginger?

[@BehindTheFoodTV]

I wear contact lenses. I wear gloves when handling anything with oils.

[@conradbennett3251]

Loooove your channel. But.... has anyone else asked you to stop the cheeeeeeers? Super cringy. Stop that.

[@BehindTheFoodTV]

Only you, Conrad. Thanks for the input.