I just can't understand why someone would give this a thumbs down. Why don't you bad minded people get a life??? WATCH and LEARN. Rosan straight outta linstead Jamaica
V interesting jack chicken marinade recipe well A2Z speaking explained to a supper results ending!! I'm pleased n happy watching ur post from TANGA Tanzania.
Hey, loved the video and will definitely make this! How long can you store the marinade for? and do you have to store it in fridge or can you store it elsewhere?
Maaaan, you gave me the recipe that I needed. I live in Baltimore Maryland and I always buy the store version. However, now I'm taking your tips and making my own jerk sauce 😋
Mi a wiet pan yu. Fi di jrai "jerk".😊. An tangks fi disya "jerk" siizning resipi. I see I'm late with my comment 😂. It's there already. But just came across your video just this moment. And this is the sort of recipients I've been looking for. I'm gonna try it tomorrow. I've left JA as a chid but still love my home stuff. And my patwa. Came on zoom and learnt to read and write patwa not only to speak it. So thought to write to you in patwa the first bit.
For me, Scotch Bonnets are an essential element. All the peppers have their own taste profile. I guess you could substitute another if you can't find bonnets, but for me, Scotch Bonnets scream "islands!". Just like Louisiana uses cayenne, and Mexico has their variety of dried and smoked peppers, Caribbean cooking NEEDS bonnets. jus' sayin'...
Agree. Scotch Bonnet are like oranges, and then people can say "Here is lemon or lime" with Habanero or others. It's not the same, not even close. It's a completely different taste.
You the man brother u explain so fucking good 👍🏽 yo they I needed to put adobo to the chicken first or just the fry one only ? I want to make good spicy jerck chicken for my birthday
I LOVE THE RECIPE, ONLY THING THAT WAS MISSING IN YOUR VIDEO WAS THE BROWNING SAUCE, I THINK YOU MIGHT OF FORGOT THAT ONE.. I HATE WHEN I'M MAKING MY JERK SEASONING AND I LOOK AFTER I'M BLENDED UP AND SEE THAT I FORGOT TO ADD SOMETHING.. BUT IT'S ALL GOOD, YOU DID A GREAT JOB...!!!
Perfect recipe, in central africa we grill our meat exactly like that minus the liquids. Would u agree with me chef that the original jerk recipe didn't have liquid such as soya sauce, dark brown sauce because those liquids to my opinions just add colour and salt one can get if charcoal is used.
God bless you sir!! There is a local place here that makes amazing jerk chicken. He has traveled to Jamaica over 20 times and seems to have picked up a recipe from someone. I have tried several I have found on the internet with nothing coming close. I have now seen your dry rub and this marinade video and this looks like exactly what I am looking for! I will be making this the day of my next trip to the grocery store.
New followers from LongBeach, California, Filipina married to Cameroonian. Trying to make some chicken breasts for dinner today. Thank you for sharing I love how much you put on your making. You are a true chef….
Big up to your grandmother who seems to play a great role in your culinary skills...no measuring..,. I love this recipe. ....Thanks for tips on growing escallion
Yaaaassss! I incorporate the brown sugar in my dry rub let it sit for a few then I add the wet marinade and leave it overnight in the fridge or store in the freezer for later.
Just like you my Jamaican mother never measures anything when cooking, nor does she calculate the time when she has something baking in the oven, yet the food always always always comes out beautiful.
Never seen your videos before but not only is your recipe similar to mine but I also have a jar on my sill with two bundles of scallion ends tied with rubber bands. Ah suh life stay 😂 Big up
Beautiful! Making this today if I can find the scotch bonnets, but like you said, I’ll just use what we have here in AZ. I’d love to see the video for the dry rub as well. There’s a place here that turned me on to jerk chicken decades ago, but I’ve never been able to recreate that flavor at home.
YESSSSS, NINJA blender best ever!!!! Let's see you make some jerk chicken, shrimp 🍤 too!!!! Looks good in the oven, make some coconut rice. What happened to the fresh garlic?
Glad I found your video. I’m a jerk chicken fanatic myself. I’m not from the Caribbean but was taught by a dear friend as to how to make and cook it. Haven’t made your marinade but will give it a try later this week.
My Jamaican father in law uses this same exact recipe, but I also remember him adding water to the blender. He made a gallon of this sauce for us, had that gallon for over a year. One teaspoon was enough for a whole rack of jerk pork ribs or a dozen pieces of chicken. Amazing stuff!! What do you think about the water? Just changes the texture probably?
U can use onions and garlic the same way. U can regrow celery and carrots but only for greens and seeds. U can regrow a LOT from what gets thrown away. Kale and lettuces do well too.....or if there is roots on your cilantro wherewver ur grocery atore is
