How To Make Jamaican Jerk Chicken

[@rhdagreat4880]

“There’s history behind it, but there’s also technique and care” applies to so much .

[@joetierney2]

RHDaGreat REAL TALK FAM

[@ryanwallace3101]

There is way more to the story than what he said but its a cooking show not a history lesson involving the Taino/ Arawak Indian tribes, escaped African slaves evading the British called the Maroons.

[@loerkue]

There's history in slavery too. Doesn't make it good.

[@TheodoreBrosevelt]

@@loerkue Depends on your beliefs

[@buildtherapy8842]

That history he gave is not true. He does not know what he is talking about. I should know I am Jamaican.

[@chaebrevitt1644]

As a Jamaican, I approve this message. He had me at the jerk sauce but really had me with the pimento wood. Best I've seen in a while. 🇯🇲

[@lelandgaunt9985]

I made some jerk sauce last night.

[@joncena168]

He had me at worchesire sauce lol. I struggle with that all the time! But yea this dudes legit.

[@TheO416]

no offence im just wondering, the skin looks kinda burnt doesnt that overtake the flavor or the Jerk-sauce or is that just the coloration of the jerksauce ?

[@jeremydavis5661]

Thom Mallens caramelization plus smoke

[@rolandobailey4770]

nope nope

[@johnletturo4782]

Ever since I followed this amazing recipe, my son buys me 3 whole chickens to cut up, brine, marinate, and bake (can't BBQ)... I will never ever cook jerk chicken any other way. Absolutely the best jerk chicken I've ever made and tasted. Thank you for the recipe and the history. You're right to the point and a good teacher.

[@jimmybrown2040]

say mane it's not jerk chicken if it's not on a grill tho😂😂😂😂

[@sky3_ow]

​@@jimmybrown2040you cant make jerk chicken without someone telling you its not jerk chicken

[@jimmybrown2040]

@uKin ... it damn sure is not in a oven tho bro that's a fact... I know wht you saying but you know wht I'm saying as well

[@MCLuviin]

This dude giving us a cooking class along with history, english and comedy.

[@SeymourKitty]

Said like a true Caucasian

[@finngreene9522]

@@SeymourKitty fuck off, stop making everything racial dumbass

[@winstontownsend2516]

@@finngreene9522 he is wrong it wasn't the taeno it was the maroons the africans who escaped and fled to the mountains,the creat jerk chicken.

[@kanyewest2729]

@@finngreene9522 stop crying damn, pressed over nothing

[@wock6496]

Finn Greene Said like a true Caucasian

[@moah-0]

Oh yeah, this guy needs to be a regular on here no doubt

[@moah-0]

twistedblktrekie oh wow, didn’t know that. He seemed way too good on camera for it to be his first time lol.

[@happyj313]

I agree

[@jl8410]

tmd1 he knows his shit. His resume is impeccable.

[@DennisRivera-Gamer]

Facts

[@David-jx2nv]

@Smd Idgaf no it's because his energy and how he performs well on camera. If they would've said it on a white chef u wouldn't ask if it's because his color smh

[@mmiller8373]

I'm here to learn how to make this myself,because this brother at my job been selling food; $10/plate. Recently he said he was going to make jerk chicken and it was going to be "the best jerk chicken ever". Lol. Nigga boiled the chicken, shredded the meat then drizzled jerk sauce on top. Served with coleslaw and burnt fries. I respect the hustle but I was heated like a mutherf***** lol.

[@smittywurban4485]

Oh god no! Lol

[@hotcrazycatladyme168]

The nerve of him. I'm surprised his business didn't go belly up. No one is going to eat that and think it's Jerk Chicken, regardless of how many different ways people make it. Boiled chicken? Yuck. And he didn't even boil it in the sauce at least? And no rice? Who eats fries with Jerk Chicken? Your brother is nuts. You're brave for declaring him your kin. I'm kinda mad at you just for being close to him and not talking sense into him LOL.

[@mmiller8373]

@@hotcrazycatladyme168 lol I'm all for anything that moves the culture forward, but he was wrong for that boiled jerk chicken. You right too; french fries? Nah. I didn't put it in my comment but he also served it with chowmein. Well, sorta like chowmein 😂. I was big mad.

[@mmiller8373]

@King Tubbzz He got a spot he sell food out of?.

[@mmiller8373]

@King Tubbzz whats his IG? i wanna check it out.

[@jamesandrew1117]

This young man is entertaining and informative. He is a great teacher!

[@varun009]

It's a munchies vid, dude. They're pretty much always good. Shits run by "vice" which is owned by HBO in turn.

[@chrisbarr1359]

Why did he have to say "what the fuck" during his instructions? That limits who I will share this with. Shows he is not refined and he's still a ghetto guy.

[@varun009]

@Yongo Bazuk God damn. I didnt know. I'm still not gonna dismiss them outright. Their original reporting is still pretty good.

[@trinaking4012]

@Yongo Bazuk yet here you are in the comments after watching his video. Care to post a recipe that we can all use?

[@trinaking4012]

@Yongo Bazuk I'm about to make this recipe now, sans barbecue sauce. I didn't think it was needed either. I hope it turns out well!

[@LiloRolland]

Thanks for not playing generic Jamaican music.

[@jello788]

Thanks for your icon :) reference please?

[@Hengel_Andrews]

I kinda wanted the steel pan music

[@gundabalf]

yeah, a real life saver

[@chadaneharris1388]

Lol yh you right it will just make it corny .. 🇯🇲

[@newandroidfan]

"bomboclat, sok yo moda"

[@casualuser8064]

So I’ve made this from the recipe on the site about five times now because it’s so good, but I thought I’d share a few things I’ve opted to change along the way: if you use the volumes listed on the website the jerk “paste” will be pretty dilute. Try adding about half of the soy sauce, purée, then thin to your liking from there. I’ve found that the extra night of marination isn’t really necessary, I’ll go straight from the brine after the first day onto the grill. I also don’t make the BBQ sauce anymore because it doesn’t have as much jerk character as I want. Instead I liberally coat all the chicken in jerk paste then thin the rest of the paste (roughly half of the batch will be left) with a little bit of vinegar and just baste with that. Takes about 45 mins to cook fully on my smoker and is by far the best grilled chicken I’ve ever made at home. Again, just what I’ve done to modify the recipe to my taste but definitely worth trying it as written first too.

[@shantayhightower8850]

Agreed.

[@cliftt]

As he said, u are the boss of your sauce.

[@andycalimara]

Lies. Season that meat overnight. No West Indian seasons their meat and cooks it on the same day. None.

[@cliftt]

@@andycalimara 😂 Facts. He meant imitation jerk. Or "The Jerk" chicken. Similar to the way that Taco Bell is Mexican.

[@casualuser8064]

@@andycalimara The chicken goes in a seasoned brine for 24 hours, not sure what you’re reading differently.

[@Hyperchick10hg]

Love that he spoke on the history behind the dish! Would be cool to see more of that!

[@Youtubeexpert420]

@No No lol

[@MrJulmu]

@No No Im not sure where you heard that, but indeed jerk was maroons doings who werent indigenous, but they did live with taino. So he isnt that wrong

[@MichaelCouture87]

Pretty sure you're the only one who heard it that way, No No. But continue that long tradition you people have of calling everyone else an outraged, triggered, snowflake, while also making yourself a victim in situations where literally nobody was saying anything insulting. Very on brand.

[@buildtherapy8842]

That history is not correct. He doesn't know what he is talking about.

[@ravensfootball33]

@@MichaelCouture87 you sound like a whole bitch boy

[@s1r3n1971]

That little history lesson was awesome, I’ll never have jerk again without remembering & being grateful for the bravery & perseverance of the Caribbean natives!

[@Kingfisher1215]

I could do without the swearing. Unprofessional.

[@josha4121]

@@Kingfisher1215 aha you know he's a chef right?

[@Kingfisher1215]

Josh A so what? What does that have to do with him swearing? It very unprofessional to swear on a video.

[@CptnYarrow]

@@Kingfisher1215 swearing is very professional for a chef. ever heared of this dude, whatshisname, gordon ramsay?

[@Kingfisher1215]

Yaroslav R. I have heard of him. And I never watch him, for a variety of reasons. Lots of other good chefs on KZbin to watch. If you can find a flop of Jacques Pepin or Ina Garten sweating, then I will buy your statement. Until then, you are just justifying unprofessional behavior. A simple edit of the video would be all it takes.

[@Daniel-xu6kd]

I cook for a living and have a new co worker in my kitchen. She is a bit older and from Jamaica. She operated her own Jamaican restaurant previously. She has made it a thing to cook staff meal for us every day. Ive had Jerk chicken, Chicken Curry, Shrimp Curry, some really good soups and her rice is amazing, perfect light and fluffy rice. Ive been inspired to learn as much as I can from her in the month we have left. Also thanks for showing us how you do your Jerk Chicken. You're a great teacher!

[@tigrerozario6837]

Do you mind sharing those recipes please

[@JoseMartinez-sy7pu]

“Be the boss of your sauce”. Wise Words from a Wise Man 😂

[@JoeMcBroom]

Chef John would be proud

[@weareyoungfamily5746]

My recipe home madw jerk sauce, oven jerk chicken Jamaican Style kzbin.info/www/bejne/q5bNqZZpiNOZbZY

[@danterosenberg7506]

Gucci mane has entered the chat

[@korbinblack]

Best jerk chicken I ever had was road side in Ocho Rios Jamaica. It was cooked on a grocery cart flipped on its side served with a Sorrel Red Stripe.

[@rogeralvarez3317]

Uses store bought ketchup right after

[@ILOVEMONEY1618]

This is the most real jerk recipe I have seen on a mainstream cooking show. A lot of that other shit isn't jerk.

[@SimplyAlethia]

But it isn't. We don't add soy sauce, worchestershire, ginger, bay leaf...

[@ILOVEMONEY1618]

SimplyAlethia most people use soy and ginger. The pimento wood chips is what is used in traditional jerk. Show me one that’s more authentic. Lol

[@JYGtube]

SimplyAlethia Who tf is we? You think every Jamaican follows the exact same recipe, you fool?

[@theBbnj93]

@@JYGtube lmao "you fool" sound like Freiza

[@Group_Anonymous]

This is the yuppie version, no offense

[@alexreeve8047]

You can’t make jerk chicken without someone telling you that isn’t jerk chicken😂

[@cardigansarecool]

Accurate as fuck

[@MillionaireMarlon]

Facts on facts

[@oswaldclarke7775]

because its not, not exactly..duhhhh deal with it

[@ememe1412]

@@oswaldclarke7775 because they call it 'real' but do steps like brining or don't use pimiento wood to smoke it like Yard...

[@loulousworld92]

Please bring him back, his food is amazing

[@majornewb]

He's articulate and smooth, we need more of him

[@kozie3345]

Mr. Cairo then don’t watch it lol

[@Zaga_Zow]

This dish is sacred to all Jamaicans 🇯🇲. I therefore say this on behalf of my people “ Well done!!!!, we are proud” 👏 “

[@bookyjollis9550]

Di man a show dem the history so dem put respect on it and remember it’s a sacred dish from Jamaica not from some random place outta space..lol always a onelove as bobmarley said an da chicken look Maad bro,big up yuh self boss!😊❤

[@evanniseventy702]

"Jamaican food caNNOT be cooked fresh. Do you understand me Keane!"

[@aR0ttenBANANA]

haha now that's a throwback

[@sykikz7104]

lmaoooo

[@FallenSaint876]

Lol that one episode

[@yolandam.3931]

😂😂😂

[@brandonroberts-blake4223]

Omg lmaoooo I was just watching this

[@A2Z11tree]

I love having carribean parents that cook carribean food from scratch. It blows my friends minds when they taste the food (I’m from Canada)

[@douevenfootnite8964]

A2Z11tree me to where u from in the carribean

[@theactivecoconut6077]

We have lit Carribean food here in Toronto

[@LiamJMills]

Canada Gang

[@ActuallyDarcy]

Just got done transferring my chicken from the brine into the marinade and man, I can already tell this is going to be one of the best things I've ever made. This recipe is a godsend, the only place near me that sells Jerk chicken is a 30 minute drive and they're only open 3 days a week at weird hours

[@mg192]

How was it and any advice ?

[@TommyTropical]

As a Jamaican I approve! I would want mine with some plantains and coleslaw

[@marvknowsbest1427]

Ya dun know every time mi ah nyam my ting wid plantin n festival

[@marcolam6662]

Gimme that ackee saltfish !!!

[@000scubasteve]

As a real Jamaican you should know this is not real jerk bbq. The meat must be placed atop limb-sized pieces of pimento wood and thay gets place over a smoldering fire.

[@FuckyougoohleIhateyou]

@@000scubasteve you need some chill, Steve

[@itsmeman1351]

U seeit

[@YungShadBeatz]

Remember seeing him on Top Chef. Salute bro.

[@ladyprincessacrylickingdom5434]

Me Too. He was Good!

[@AL__EX]

wasnt he a cocky little shit on top chef? that's how i remember him

[@YungShadBeatz]

Ale X He didn’t come off as cocky to me

[@tristanroderic]

Thank you for giving the Taino people recognition...I loved your video and the way you presented..sooo down to Earth..you are an amazing Chef...and I can cook,really good..but I loved what you did..BE BLESSED BROTHER..

[@colina.lumsdenaiaassoc.2332]

I can’t believe how accurate you are. Thanks for being true to our culture. You need your own show.

[@calebm9000]

Imagine how many foods came from people hiding from the British.

[@ojukaih]

Caleb M 😂😂😂Truth

[@trieff1754]

Lol

[@mauz791]

Nobody wants their goddamn BEANS

[@user-rr5ex7lo6b]

@@mauz791but one cant av ya corned beef mash without ya beans.

[@georgea7022]

🇬🇧🏴󠁧󠁢󠁥󠁮󠁧󠁿

[@soopsammich4533]

The jerk i had in Kingston was finished in a pan on the grille and sprayed w redstrip when it tried to stick. Then afterwards that reduced beer spice burnt bits pan juice was poured on my chicken as a sauce. It was on of the best things ive ever eaten.

[@NeishaNineStarz]

The presentation style by chef was great. More episodes with him please.

[@kasunanuranga7615]

kzbin.info/www/bejne/gmXWipp5ppWiorc

[@soavemusica]

Cursing and anti-colonialism do not go well with a cooking recipe, even if it is a Jerk Chicken.

[@AccountAccount-pn5hz]

​@@soavemusica shut up

[@stinkiesxd]

@@soavemusica you are tripping

[@trevorb.yokkanan9801]

3:25 mins "I dunno why people peel ginger anyway..... THE SKIN TASTE LIKE GINGER!!! Like WTF!" Hahahahahahahahaha

[@thetruth2929]

Because it stomach has a hard time digesting certain skins

[@jenilynpascual8991]

Jyweh9l3hp0 ....fork fsmwolss

[@jenilynpascual8991]

Ierwm9smfwm.......usnomfnpo....0rmplfn

[@Tyronebigggums]

U must never cook with ginger, raw it taste like ginger but when u cook the skin it becomes bitter. Lol 🤣 nice try tho

[@trevorb.yokkanan9801]

@@Tyronebigggums I wasn't commenting, I was quoting the video. I just thought the way he said it was too funny.

[@BGinsz1709]

I tried the recipe, and it blew my mind. It's spot on. I have my second batch in the brine right now.

[@Ontariosaurus]

This guy is really eloquent and has great delivery. I'd love to see him do other, perhaps more esoteric dishes. Great video and just a nice positive vibe. Good history as well.

[@ckarsenal]

"Really eloquent?" Not really. What did you expect him to sound like? This is what people say about black people when they don't fit their preconceived notions...

[@moldypizza]

Word_Circuit Eloquent 🤦‍♂️

[@RandomZydeco]

@@ckarsenal if you don't think this guy is eloquent then you don't know what the word means. Also you've probably never had to speak on camera, so you don't understand the pressure it puts on a person and how impressive it is just to be able to keep your train of thought going and come off naturally.

[@ckarsenal]

@@RandomZydeco hmm sorry but your application of the word is skewed but probably sounds about white to you

[@RandomZydeco]

@@ckarsenal do you think black people can't be eloquent or something? I have no idea what your position is on this

[@MizGator]

I've been rooting for Kwame since Top Chef, I'm glad to see him on this series and now as a guest judge on Top Chef! Proud of you!!

[@kevinsapokguy]

I fucking love this guy such a good dude and extremely knowledgeable with each element he incorporates into this dish.

[@colinedgar6742]

"You can add peaches..." yo dude way to show how to do it right but also open it up for everybody to explore. Loved the history lesson too. Awesome video.

[@dumdumdumdum9890]

Stfu nigga with peaches stfu bitch stop

[@samuelmarques7966]

@@dumdumdumdum9890 hatin ass whats your issue lol

[@LolDude179]

Samuel Marques this isn’t authentic at all

[@samuelmarques7966]

Yea but mans is goin hard

[@195china]

Finally a cooking show with more seasoning not jus salt an pepper

[@IBBMS]

ON GAWD, I just said the same thing.

[@BPB9973952]

Jesus where have you been hanging out

[@whatis9465]

U can’t cook

[@k-n9307]

Lmao salt n pepper only ? That gotta be some white people cooking show

[@Sincere4Eva]

“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 💯

[@SM-1-6]

This guy has good energy

[@thiefrules]

I agree

[@kirra-rangipehi855]

As soon as I saw "How to Make Jamaican Jer.." in my notification I straight away pressed on it. I haven't had this in almost a decade. I'm getting hungry and I just ate

[@johng45746]

And it takes about a decade to make this.

[@voicification]

Kirra-rangi pehi aahh my brother from another mother

[@skaterx4708]

Where do you live that you can’t go get some jerk from a Jamaican spot?

[@kirra-rangipehi855]

@@skaterx4708 in a remote community in Australia. I would honestly love to just walk down to the local Jamaican spot and get some jerk

[@hackdney]

@@kirra-rangipehi855 come london, cant travel a mile without gettin stuck in traffic/ waitin for transport ,expensive housing and junkies everywhere but its all worth it for the jerk 🤲🏽😩

[@vincentdin]

Ive never had jerk chicken in my life, now im on a mission to eat some.

[@dedahvsjihad6790]

Hurry Up 💯😭😭

[@WestSideBarson]

Brotha you gotta do it lol. Let us know what you think 😂

[@donnahughes777]

😮

[@Birbdup]

It’ll change your life

[@bcoz6630]

I'm 52 and I just finally had it for the first time, 3 or 4 months ago. I've had it 12/15 times since then. It's crazy good. No better chicken, IMHO

[@Vonn_Solo]

We need more of him what other recipes does he have???

[@kingares9768]

I agree

[@abbygayle4836]

Oh no my friend

[@10twenty2wholesalevendor2]

SHOP WITH THE #1 JAMAICAN BRAND - www.shoptentwentytwo.com/search?q=jamaica+

[@sailingoiesauvage5484]

None he has only ever eaten one food

[@boob2307]

Sailing oie sauvage smartass 😭😭

[@TheForresterOD]

This isn't really traditional, as he's added some ingredients we never use, but it's still a damn good recipe that may actually improve upon the original🇯🇲🇯🇲🇯🇲

[@Kami-Sama197]

@@bigfatnuts699 tiny modifications of recipes based on resources and ingredients available depending upon region we are living in should be a thing. If you want the basic recipe and taste just visit the region, otherwise if you are making it there should be leeway.

[@lFuzee]

What have I become my sweetest friend? Stfu

[@supermannnnn]

@@bigfatnuts699 whats funnier about italian food is that, its so stupid easy to make, and they like to argue what should and shouldnt be in a certain dish. Hahah

[@mansfaye1084]

@@supermannnnn I think that the reason why they argue so much about ingredients is because it's that simple. Changing one ingredient changes the taste a lot, while with something like jerk chicken, removing or changing some of the non-essential ingredients doesn't make it a completely different dish

[@bigfatnuts699]

@@lFuzee cry more

[@thaboshikwambane]

I like this guy’s energy. His smile’s contagious like he just heard a good joke or something lol

[@bobo42024]

He's high as fuck.

[@internetexplorer9551]

Im too Asian to be scared that my mom's gonn kill me if she saw that all her garlic and ginger are gone for me wanting some jerk chicken 😂

[@mmhoss]

deadass ginger is expensive

[@alexuemura2353]

Mufti Hossain faxxxxx

[@AhmedHassan-vq8ou]

@@mmhoss what ginger is expensive? where

[@jzderf]

Pfft. If you were really Asian, you'd have a ton of both of those lying around.

[@PermanentHigh]

Just go buy your own ingredients then

[@shlomovenezia101]

Finally, a breath of fresh smoke

[@vidheyeshprabhu1174]

😂😂😂

[@MRBYNEMEANS]

I have used this recipe several times.. And the more u do it the better it gets.. The jerk paste is awesome..

[@saulypopsxx]

What a lovely man - could watch him cook for hours!

[@sharisecatour]

I absolutely loved him on Top Chef. A really intelligent teacher of many facts.

[@sharisecatour]

@JB JG he was a contestant on season 13, i believe. One of the best chefs that the show had.

[@po.newton-bryant1989]

Ayyeee that's how we do it here in JA🇯🇲 I can now see the recipe is going International💯, respect and nuff love❗🔥

[@BBLIVELOVEEAT]

I never seen any jerk man do a brine

[@blacketernal7139]

@@BBLIVELOVEEAT My whole family is from JA and neither have I even when I went there to visit every summer but hey.

[@pwbtv]

@@BBLIVELOVEEAT I concur...

[@pinkjay94]

I was today years old when I first learned of the significance of jerk seasoning in history. I wish more people talked about it!

[@jamesnovati4167]

This man is better than everyone on the food network. Please make him a regular!

[@o.miguelsung]

He can’t he is not really an a chef of television as he works regularly on his restaurant in Washington.

[@cathleennorman1442]

I made this today with the pimento wood chips. I used Walkerswood jerk seasoning instead of homemade. It was still delicious 🤤!!!

[@jaysonvillafane7057]

That moment when you realize... “Wait... I went to school with that guy!!!”

[@shinyramen]

Jayson Villafane ok nice

[@gnbgffgcd3902]

10 bucks said you cappin lol

[@j.clementec.m.1558]

@@gnbgffgcd3902 facts

[@Lyshem]

20 bucks said you never even spoke to the guy

[@gnbgffgcd3902]

@@Lyshem exactly

[@jayc6977]

“Jerk Chicken should take you about 2 days, if you’re making it properly. It isn’t something you just whip up and throw on the grill.”

[@terrenavilla]

This hits hard. Especially since I'm a lazy ass bum on cooking. Trying to do instantly just like ramen, that's my way of cooking

[@Morphologicallyy]

@@terrenavilla that doesnt sound like cooking :D

[@LisaNaomi24]

Everything has to be done with love. And love is patient.❤️😋

[@terrenavilla]

@@Morphologicallyy it's more of an art rather than cooking imo

[@jayc6977]

Avilla Terren A satisfying meal usually takes at least one day to prep and cook. Depends on what it is, of course.

[@Harazi_312]

Jamaica Is awesome Food, culture, music and people Mi love Dem (I am sorry my accent is bad) love from 🇾🇪🇪🇹

[@ceeIoc]

I just use walkerswood and add onion, garlic, jerk spice rub, olive oil and lime juice. Much easier but one day I’ll try from scratch.

[@chynegal]

ceeloc walkers wood is great

[@stephanbush101]

Bro Grace makes a scotch bonnet only scotch bonnet paste. Its easy.

[@AL__EX]

got a few Jamaican nurses at my hospital. they all use walkerswood marinade as a base, and just adding fresh ingredients to brighten it up.

[@DroFBs7]

Walkerswood is the greatest.

[@AL__EX]

@Born In Shithole Country i've asked and made it plenty of times. walkerswoods is plenty good and potent on it's own, but adding your own fresh produce,like ceeloc said really makes it taste homemade; specifically the green onions, lime juice, scotch bonnets. I believe some of them add a little soy sauce to thin it out. also, the dudes at seriouseats found throwing soaked, dried bayleaves on the grill gives off a smoke flavor profile very similar to pimento wood.

[@Cocoy3e]

This dude has a book, he also has a story. I recommended you get the audio book

[@chancesr2slim449]

Love commenters like you that allow future success 😁

[@Cocoy3e]

@@chancesr2slim449 Y'Gotta share the wealth

[@squilliamfreakyson]

Everyone has a story, who cares.

[@melvinbouie75]

Book is fire too!!!!

[@seemslegit6203]

After seeing him cut the garlic in half like that? Yeah... no.

[@teebryson2400]

I just made the jerk paste and written as is, it makes a wet marinade, not a paste. I ended adding more bunches of green onion just to give it enough body to resemble a paste. Take my advise, start by processing the dry ingredients with the tamarind and sugar then slowly add the soy/Worcestershire mixture in until it comes together and don’t expect to use it all.

[@kingares9768]

I enjoyed every minute of this video

[@RICO_SUAVE_86_]

I wish there were more Jamaicans here in Cali. They are everywhere in NYC. Much love to Jamaican people worldwide! 😊

[@TheNobleFive]

Barrington's Jamaican Kitchen Bakersfield, CA.

[@Red-v4y8v]

I tried this recipe twice. The first time, I did not brine the chicken for longer than a few hours. The second time, I brined the chicken for 48 hours. The first cook was more successful. I found the 48-hour brine made the chicken tender and moist, but way too salty. I do not have an outdoor grill, but an oven, so I do not know if grilling makes a difference in this regard, but the jerk paste is literally fire.I love it!

[@BeatCommission]

"On-deck means on-hand"... for that one person who doesn't have cool friends 😂😂😂

[@huellentertainment2712]

As a Jamaican who actually grew up in the jerk capital of Jamaica, Portland, and make jerk chicken myself his ingredients is not the authentic jerk recipe we use but I must say I give him my respect for his creativity.

[@huellentertainment2712]

@Miss Dor's daughter I do watch Mark Wiens, I only watch to see my beautiful island 🏝 , he was in Portland for the last video I watched.

[@captainlarrynosleepfishing5350]

Miss Dor's daughter big up Jamaica 🇯🇲 😎👍🏻

[@ememe1412]

Just an addition, the Taino were nearly all killed by disease and massacres from the time of Spanish Jamaica. Jerk was developed by African runaway slaves escaping the British. To avoid detection, they had to light their fires in pits during the day with awning made from damp vegetation to disperse any smoke and stop it rising in a plume before the fire got to good temperature. (These were started just before daybreak when the mountain mist helped hide any smoke but also made starting fires difficult because of damp.) Inside the pit were rocks to hold the heat for the evening. A trellis of slow burning pimiento wood would be placed over, and foods including the meats wrapped in leaves and breadfruit etc was placed over that. The wood would slowly burn and smoke the foods. They would not dare to risk flames licking up and being spotted clearly in the pitch black of the mountains nor cook jerk on full moons. As the Rasta who described these to me (only time he would eat meat), called meat and hard food cooked jerked: 'freedom food'. It was an effort to set up and execute when struggling to survive in the mountains but better than getting dragged back to the plantation.

[@ms.gordon6533]

Love this recipe....can even add red stripe beer to the brine

[@zairelopez5700]

charm 1 yes he can

[@venadomiller3824]

Legit.

[@shinratensei17]

The food processor gonna do all the work Gordon: let the knife do the work!!!!

[@connorabadmoney]

😂🤣😂🤣😂🤣😂🤣

[@stoborking]

As someone of Jamaican descent, I didn't know the history behind the dish I was brought up on. I'm thankful you brought up the history of the dish.

[@jedgar6653]

I'm glad he mentioned the Pimento! Also, I'm not sure how common this is but my family uses a lot of citruses (lemons/limes) which allows us to double down on the scotch bonnets and goes really well with the Jamaican thyme. Also, don't be afraid to use Walkerswood or Pickapeppa in your jerk sauce

[@Blakeyboi24]

When the sauce is more expensive than the chicken alone.

[@pinkstar9430]

The magic is in the sauce lol

[@cookinwithmeezy9863]

Lol fr

[@nikkigilliam7713]

Facts

[@Blakeyboi24]

@@aa1589 care to share pls?

[@MrKongatthegates]

in Jamaica its not

[@emmanuelcruz2736]

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! 🙏🏼🙌🏽🙂

[@alixthefunk]

my only advice as a barbecue enthusiast would be to use a mixture of direct and indirect heat on the bbq otherwise there is risk of really burning the chicken way before its fully cooked although in the video there didnt appear to be any issues

[@cliffc3673]

you're not wrong at all in the traditional American sense but a lil burning/dryness is less of a sin with jerk chicken/pork etc than it is with something like brisket.

[@alixthefunk]

@@cliffc3673 yeah i agree

[@danpopely4610]

Exactly what I did Alex. Direct to brown the skin, indirect to cook the chicken them direct at the end when I put the bbq sauce on. Worked a treat :)

[@alixthefunk]

@@danpopely4610 awesome! By the way the Jerk ketchup is a real gane changer to my own jerk cook ups. It really is!

[@brianlampe75]

True. I've been grilling jerk for years and always use indirect charcoal.

[@evan9536]

When coronavirus quarantine is over I’m having the thiccest jerk chicken barbecue Canada has ever seen

[@mikesemail4812]

It's not going to end until everyone is vaccinated and given the digital ID tattoo

[@evan9536]

Mike's Email relax Alex Jones

[@gbaalll]

I just tried this and I want to say this turned out better than the food I had in Jamaica would recommend 100%

[@vaneciarussell2143]

Doing this for father's day. I'm starting my brine today..will come back to let you know how it goes. I had to get apple wood chips tho💁.. can't wait to taste it. I've done jerk chicken before and it came out great but I'm going to try your recipe.

[@tylermsanchez]

How'd it go?!

[@vaneciarussell2143]

@@tylermsanchez I'm cooking now on the grill but the paste and brine was great. I did peach BBQ with jerk paste. It's amazing.

[@vaneciarussell2143]

@@tylermsanchez jerk chicken recipe was a success. I used apple charcoal and wood chips. I used accent to help wake up the taste and a dash of season salt. The chicken was juicy and seasoned all the way through. the different spices and herbs made love to my mouth. 😊Served with sweet potato casserole and oven roasted string beans😋😋 everyone came back for seconds, even my son who ate 5 pieces.

[@bettymurphygrumpus8899]

@@vaneciarussell2143 that sounds great dear

[@vaneciarussell2143]

@@bettymurphygrumpus8899 thank you. It was great. You should try it.

[@xRiCoSuAv3x]

Get this man on more episodes 😎

[@naaaa6829]

"ill see you tmr, nah im fucking with you im still here" LMAO 😂 😆

[@geeg0llywtf]

I hollered 😂

[@assembled_101]

I approve of this dude. Highly approve, he needs more on here

[@elliotkim2349]

the brining method sounds like thats the best. Every time i order jerk breast from restaurant its dry as hell. I always order the dark meat

[@feastmode7931]

truuuu. but even without brining, a good chef can make it juicy... lots of restaurants just let the ting cook too long

[@loerkue]

Meat is Murder. Shame on you

[@Skoomz]

@@loerkue bro why are you even watching this

[@loerkue]

@@Skoomz Cause I love Munchies.

[@Skoomz]

@@loerkue but you saw the thumbnail, read the title, and still watched it despite your aversion to meat...and you're complaining about it.

[@knowledgecipher3918]

I made my first jerk chicken March 26th 2022😋 My wife said it was the best chicken I ever made. Man! That jerk smelled soo good cooking it that it was like a spiritual experience. Thanks for the wood tip, of course I didn't have the authentic Jamaican wood but I used hickory, It complimented the flavors.

[@blacqueen8743]

"Let me show you what the "f" is going on!"😂

[@BallsMolosovich]

That's how you know he's a real one, lol

[@whateva3027]

blacqueen 87 really brought the WHOLE wing up to the camera

[@uboii]

Damn yuh learn something everyday. Would love to see Him more or other cooks telling us the origin of their foods

[@mrs.bishop9861]

I live here NYC Harlem and at the end you tell us the name of the restaurant. I got my taste buds READY TO DRIVE over!!! And this place is in DC 😆 Maybe when I drive down South... But I am differently READY TO COOK this up in 3 days!!!! Love Jerk Chicken and I especially CAN & DO throw down in ANY kitchen!!! I should have owned a kitchen that sales plates but FELL IN LOW with taking care ❤ of people!!! Thank you so much for the FULL RECIPE AND EDUCATION behind Jamaican Jerk Chicken!!!

[@marinevet4131]

Word of the day class: aromatics

[@PermanentHigh]

Big facts lol

[@elala02]

Marine Vet 100

[@abeerislam1289]

"Jerk Paste" Hmm interesting choice of words.

[@daoyang223]

I got the wrong paste last time, then I watched this video.

[@MrSam-mg5ut]

@@daoyang223 hahahaha

[@Red-v4y8v]

I would like an oven version of this recipe. I made the brine, paste, and sauce and they were all delicious! Thanks Kwame Onwuachi!

[@whayes8084]

He’s a G for wearing that Malcolm X cap.

[@Geniuzbenji602]

KingCetshwayo gangster ? Weird.

[@davehouston6528]

That's a DM X hat brah

[@randyschwaggins]

It could be an X-men cap! Marvel rules!

[@KingJT80]

@@Geniuzbenji602 whats weird about malcom X? aint nothing more G than that

[@Geniuzbenji602]

@@KingJT80 not ganster

[@AaliyahJ-wt7vs]

I love how he taught us a bit about the history of jerk chicken :) This guy is great. I'd love to see more Jamaican dishes from him.

[@fernandoorozco3751]

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!

[@devindoran67]

“Be the boss of the sauce” 😂😂 love it

[@defAngel]

Where’s his restaurant at again?! I’m coming as soon as ‘Rona’ allows me too. 😆

[@da6034]

Kith/Kin in Washington DC. Hope we finish with this fucking Rona.😅

[@SandyRed881]

That's what I was trying to figure out, I work for the airlines and this will be a day trip idea! Trying to get past quarintine first!

[@jaybee5832]

801 Warf St. SW near Sutton Sq. SW Intersection. VERY nice, but I'm more used to the 305 menu prices. As of 7-5-2020 open for dine in.✌🏿

[@defAngel]

jay bee 🏆 👈🏾 just came back to drop off your MVP award for that!

[@Trini190]

jay bee where is this what state?

[@segelburgess2136]

Coming from a Trini man awesome vid man ..For the People who hatin on the vid...Can you post a video on how to make it better? Cooking is an art and everyone has there own taste/style to it. Man thanks for reppin the Caribbean.

[@soca___j]

Damn, “there’s a history behind it “ learned from him. Huge thx 🇯🇵🇯🇵🇯🇵🤙🏾

[@openureyes929]

Cuz u can believe anything U hear on utube !! FACT CHECKED FOR SURE !!

[@rayg1]

“The grilled chicken jerk!” -Westside Gunn

[@Mellow84]

I made this for all my cooks at the restaurant and it had such deep flavor the 72hr wait was so worth it. The asked when am I going to make it again. Thank you for you delicious recipe Chef Kwame

[@teebryson2400]

I'm fine with the brine even though it isn't traditional and obviously the paste is necessary, but Jerk Chicken is a drier bbq and usually never comes with a bbq sauce on it.

[@miketheplumber448]

"Its about not letting your enemies see the smoke"

[@goofytuna6077]

We need more of this guy

[@nerdybobmahone3975]

Had to not only subscribe, but also to bookmark this video. I can't wait to spend a few days carefully putting this meAL TOGETHER. On sa winterday in New York., I am thoroughly impressed. Probably nearly a half century my junior, but this young man reminded me of my father. Kudos!!!

[@captainleo1343]

This dude is awesome 👏 🇯🇲🤟🤟

[@kingk4663]

It was perfect. But in my part of Jamaica we also spray beer on them while we bbq

[@niecytheactress7379]

What kind of beer? Does it matter?

[@PlugboyFilms]

Niecy Theactress Nah but red stripe beer is what we use

[@nathan8911]

I think we drink some of it too

[@dustynnorton4943]

I’m definitely trying this. But I’m glad that I watched the entire video … he said smoke the chicken in the beginning of the video and it doesn’t appear that the total grill time was more than 60 minutes . The eastern NC style smoking is what I’m accustomed to by growing up here… when I light fire in the smoker my wife/kids know that it’s anywhere from 6-12 hours before the meat comes off. Typically do it on Saturdays and start at 7-8 am. Love pecan wood here. Googling the Jamaican wood chips but I guess I have to buy a grill and not use a smoker 😂

[@wmsproductions]

Dam this quarantine got me wanting to make everything on this channel or order out :)