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  1. Love Jamaican food, even if my original country is Trinidad, back in the early days in Manchester England I first experience Jamaican food and culture love and respect to all Jamaicans.

  2. As soon as I heard your accent, I knew I was on the right track 😊 My jerk chicken was awesome & turned out exactly like yours! Thank you so much for breaking it down & showing what products you used. Will be making this for many years to come 🙌🏾

  3. Few questions..

    1. Do you baste/brush the drippings in the pan over the chicken while you bake it in the oven?

    2. If you were to cook this on the grill, would you leave it in the pan in order to keep it moist and prevent it from drying out? If you were to grill it instead of baking it in the oven, what would you do?

    3. By not grinding up the allspice, what happens to the allspice after you finish cooking? Does it leave whole chunks of allspice inside the meat?

  4. I love trying new, cultural recipes. I wanted to try my hand at making a batch of authentic jerk chicken. I was in a hurry one day while shopping and called myself grabbing some jerk chicken rub on the way out of the store. When I got around and wanted to make it, my heart sank when I saw that I needed WAY more than just the rub.

    Since then, I've been searching You Tube for a (TO THE POINT), authentic Jamaican jerk chicken recipe. I'm laughing as I typed this because I've seen it all-from the (very) long-winded, to the over-the-top ingredients that I know damn well I have never tasted in a jerk chicken dish! I want to thank you (so much) for keeping your recipe simple and easy to follow. Actually, I came here from watching your video on rice and peas. Keep up the magic, and thanks again for your help. ☺👍

  5. Now I know to slit skin and chicken when I cook chicken any style. I smoke leg quarters a lot and wonder if I could do it that way smoking it? I marinate in Italian dressing, soy sauce, smoked paprika, fresh garlic, kosher salt, black pepper, onion powder, scallion, and olive oil for 24 hours then add a little basic rub right before I smoke w half cherry half hickory around 250 degrees till 165. Spray chicken every 30 minutes w half apple juice/half apple cider vinegar. 30 minutes before done brush some vinegar tomato bbq sauce ( Apple vinegar, tomato sauce, garlic, sweet onion, scallion, Worcestershire sauce, ketchup, salt/pepper) simmer sauce on med low for 45 min first

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