I was so happy to see this. As a college prof with so many of my students in isolation, I've recommended content like this. Thanks for the comment, Aidan, I was so happy to see it. I created an account to make my first comment solely because of your post!
As a college student with one pan making this, you are going to be the most popular person on campus! Remember Aidan, this time of your life is where you make the most memories. Never forget that you are who you are and no matter what, even if you mess this dish up, God still loves you and your gonna have a full belly when your done brother!
@@Cjeska hahaha my buddy was trying to brag about his cooking skills and he flexed with being able to make kraft mac and cheese without having to look at the box for directions.....
Top 5 things I have learned from watching Sam: 1. Kewpie is life. 2. Use avocado oil for lube, butter for flavor. 3. Sauce, always, ALWAYS goes on the bottom. 4. Anything green is your friend and should be used in every dish. 5. If you live in San Diego, apparently you have no need for an indoor kitchen. Of which I’m jealous since we just had a blizzard. :(
The first time I cooked with fresh habanero, I cut up a single chili and put it in a pretty large pot of soup. When I ate the soup, I started sweating profusely and my nose starting running uncontrollably. It was the hottest thing I had ever eaten. Unless it's not completely obvious to everybody, the next time I made a pot of soup I put two habaneros in.
Ah yes, the habanero. In high school I used to work produce at the local grocery store and one day I had a really bad head cold and everything was stuffed up. I snuck into the back room took one raw habanero and ate it minus the stem. Two things happened: first, my sinuses instantly went from being sealed shut to being ripped wide open, and second, fluids gushed from my nose and like running water. After I cleaned myself up I was good for the rest of the day.
@@DerekBolli No. No. No. Habaneros are not the same as Scotch bonnets. Similar heat, TOTALLY different flavor profile. In order to make authentic Jamaican food it has to be Scotch bonnets or it just doesn't taste right, please do not confuse the two.
@@brenda8305 It wasn't very spicy at all. The heat was pretty tame because the coconut milk tones it down. Next time I'll probably use 4-5 Habaneros instead of just 2.
In an alternate universe, Astro is making videos for his TH-cam channel and his subscribers are moaning about the cooking guy next door shouting over the fence all the time!
“In an alternate universe, The Gardener is making videos for his TH-cam channel and his subscribers are moaning about the cooking guy next door shouting over the fence all the time!” FIFY
Ok... I have to say it... I just made this yesterday and I was blown away how tasty it was. I'm absolutely loved it. ❤️❤️❤️ just be aware that if you're using very thick coconut milk, it could turn out rather dry so I suggest to add a bit water when pouring it in.
Everyday episodes!!! I love them but I'm getting so far behind in trying these recipes!!! As soon as the renovation are done I'm going to live in the kitchen.🤤🤤🤤
Mmmmmmmmmmm seriously sam u are truly a great cook and always fun to watch...keep up the great work. Max and chance u guys keep up the great editing and banter u have with ur dad
This recipe is in my regular rotation when cooking for heat sensitive people I use one habanaro and a Serrano. This is a home run every time thank you Samuel.
Made this tonight. Oh my this is good. Had to use three jalapeños instead of habaneros for the marinade as our grocer was habanero deficient. Marinade made close to 3c, of which we used one (rest frozen for future use). We used 8 thighs and upped the rice to 1.5c to use the whole can of coconut milk (and 1.5c chicken broth) So good! Thanks Sam et al. !
Holy crap, I am not alone. Howard Stern is my fall asleep track every night. I'm not a huge fan of his current stuff, but I listen to his older recordings at night as I fall asleep. Been a fan of the show for many years, even the stuff I've heard a million times is worth listening to again.
@@gnomevoyeur Thank you for whitesplaining! (pun intended). He's definitely using habanero for most folks who only have an American vons or safeway nearby.
Also Robin, if you've ever been to Jamaica, the smell of jerk chicken cooking on pimento wood is crazy good. In the U.S. though, to get authentic pimento wood, I have to order it from a guy in MN, but it's so worth the wait! 🇯🇲 Sam's looks awesome too. 😋
Sam, I don’t even like chicken but I saw this recipe didn’t have dairy. My wife and son cannot have dairy. Bad allergy! Thought I would give it a go. Absolutely awesome! Also very easy to make. Thank you very much.
The beginning of this videos gets me every time. All these years of cooking n he never learns not too eat food when it's steaming hot...never change sam...never change
glad you had a good experience! I've done it twice now and Sam's not wrong though. with everything else in it it's pretty mild. I was nervous myself but i followed his recipe and it wasn't that spicy. if anything I might say do a single habenero instead of subbing jalapenos. there is certainly a DIFFERENT flavor. It's not just the heat.
Wholly crap guys! You weren't kidding! My wife and I did this recipe last night. Definitely a 15. Amazing flavor! Thank you for this one, and many others we have done of yours. My first time commenting but, we have enjoyed a few of your recipes. We love your show, and your style of cooking.
Dear Sam, the show was great. Jamaican jerk chicken with rice and coconut milk brilliant idea. But if can try jerk chicken with red chilly, cumin , garlic paste and salt stirred in oil and then put in prepared basmati rice and stir it for couple of minutes it's a good combination too.
Been making Jerk chicken for a long time but never this method. Just made it this way with the coconut rice today and it is awesome!! The whole house smells fragrant.
Ok, I am a long-time viewer of STCG but I’ve never left a comment. This will be my first. I have to say that we absolutely LOVED the jerk chicken. It was just FANTASTIC! Living in northern Alberta with a foot of snow in the backyard already, we thoroughly enjoyed the heat of this dish. It was just enough heat to take the winter blues away for the evening. The aromas from this dish as it was cooking away in the oven were so satisfying. My son kept asking, “when will it be ready?” Anyway, thanks Sam for all of the great recipe ideas. We look forward to watching your show whenever a new one comes out and we try and make your dishes from time to time as well. They never disappoint. Stay safe my fellow Canadian!
I can’t stress this enough. If you’re going to slice habanero peppers wear gloves. You will feel it around your finger nails, your naughty bits and even your partner will feel it around their naughty bits hours after you think you’ve washed the residue from your hands.
Oh my goodness!! I am trying to prep dinner so I made the marinade sauce in advance and it is so good! I added extra peppers for heat. I recommend you taste the sauce and add more peppers if needed. (Many comments say they wish they added more peppers). The flavors of spicy and sweet compliment each other very well. I cannot wait to make this meal tonight! It will no doubt be amazing. My family likes to Thank Sam when we take our first bites of his creations.
I can honestly imagine this guy giving himself severe frost bite with his own home-made ice cream. At the very least, his tongue being frozen to the spoon?
WAP🤣 never gets old. Anyway, the ingredients for this jerk chicken is the way I like it, although try to use scotch bonnet peppers instead of habaneros. However, the thing you are missing is that jerk chicken needs to be smoked. In Jamaica they use pimento wood and pimento leaves. Pimento is difficult and expensive to get in the states but fruitwoods, especially a blend of them, get pretty close to the local flavor. One thing though, I use pineapple juice and/or apple juice as the liquid of the marinade instead of coconut milk.
I have a slimline cooker so couldnt make this exactly as described. Marinated the chicken in the Jerk overnight and just cooked it in the oven. Made the rice without the kidney beans as no one in my house likes them. However even though it wasn't the same it gave me the impetus to try something different and the family loved it.
Just bought a 1440p monitor and had to watch Sam because I knew that you uploaded in 1440p so I could try it out. Wow! Chicken looks really good and jerked. In 1440p. Thanks!!
I pulled a "SAM"!!! I was so focused on not forgetting the cilantro. Once I had everything together and was waiting for the chicken and rice to cook I found that I had forgotten the lime juice. It was very good and my husband loved it. Later that night all of a sudden chipotle chilies popped in my mind. I had forgotten the chilies an adobo sauce. So at this point I need to make it again but what ever I did make was very good. I had only watched the video like 3 times and still messed up.
I made this tonight with some minor tweaks. I smoked the chicken first and used jasmine rice. It is now in my top 5 of meals. Some of the best jerk chicken and rice that I ever had. Thank you Sam and company! Flavors were incredible.
Oh my stars!! My husband and I made this yesterday. It was absolutely incredible. I was really worried as I accidentally bought red kidney beans in sauce with olive oil, tomato & garlic! (We didn’t notice until after we dumped it in the pan). But despite my error this came out so yummy. And the way the house smelled......Sam you need to put this smell in a Yankee candle! We always keep sausage , onions & peppers on hand to throw together on nights we’re not sure what to make. But tonight I added the leftover rice to that too and it was D’Lish as well. This recipe is going in my recipe box! Thanks Sam 💕
Omfg. The best Sam yet. The cry baby bit, the quick story and burnt mouth. I’m crying with laughter. And I’m so making this over the weekend. I love jerk chicken. And I love cooking outside on my deck.
I made this exactly how you showed it, and I tell you it came out phenomenal. The chicken slid right off the bone. The rice mixture is incredibly addicting!
Thank you for this recipe. It's in our two week rotation now. Couple of observations. 1. I grill the chicken. Just to avoid the mess in the kitchen and the grill marks look nice. 2. We server this with a Cole slaw that is Napa cabbage, carrot, cider venegar, honey, mayo and about 1 tbs of the jerk marinade. Everyone loves it. We serve in large flat bowls with the Jerk Chicken and Rice along side the slaw. A nice cool counterpoint to the hot and spicy. Last, we got a Vitamix and I was shocked when the jerk marinade turned out green rather than brown. It maintained the color though cooking. Looked better than the normal brown/tan. Tasted the same though. Just FYI.
I made this recipe a few nights ago, and OH MAN was it good! My own suggestion is that you use about twice the amount of chicken that Sam recommends in the recipe. Thanks Sam!
Wow just made the marinade to overnight marinade the chicken. Sam - you’re a madman with the heat level! I started with only one habanero and it’s already going to push the limits of my family’s hot tolerance! Marinade is absolutely delicious though. Can’t wait for dinner tomorrow.
Hi there! Just bought three of your new book and can not wait to get them. My friends and I will be heading to Not Not Tacos in about a month and we hope to see you. Looking forward to trying everything and then after settling, going to Graze. Thanks for all the great content guys, my family really appreciates you all. Have a great day!
I watch your EVERY episode and I have been going through a really rough time recently but I truly looked forward to your next video knowing it would lighten the mood and you just happened to do Jerk chicken the exact same night that I did! What a coincidence! I have to say though the only thing any Jamaican would say you missed is the browning. Otherwise, fantastic as always, I AM your biggest fan, also Canadian over here, and I want your newest cook book soooooooooooooooo badly!!!
I just made this today. It’s a rainy January SoCal day and this recipe seems to be a cozy solution. It certainly does not disappoint! It’s the perfect blend of ingredients that pack a punch of flavor! Thanks Sam!! This is a winner for sure!!
SAM, i made this today and it was unbelievably delicious. We dont have habaneros in Morocco so i ended up using 7 jalapeno didn't come up that hot but it is amazing
![[TH] 2024 PMSL SEA W3D1 | Fall | สัปดาห์ตัดสิน ทีมไปไฟนอล](http://i.ytimg.com/vi/ZBU3GyzqErI/mqdefault.jpg)
As a college student with one pan I thank you for this
Easy there kid, that's still a big step up from instant ramen.
@@Cjeska if we don’t teach them to aim high what are we really doing 👌
I was so happy to see this. As a college prof with so many of my students in isolation, I've recommended content like this. Thanks for the comment, Aidan, I was so happy to see it. I created an account to make my first comment solely because of your post!
As a college student with one pan making this, you are going to be the most popular person on campus!
Remember Aidan, this time of your life is where you make the most memories. Never forget that you are who you are and no matter what, even if you mess this dish up, God still loves you and your gonna have a full belly when your done brother!
@@Cjeska hahaha my buddy was trying to brag about his cooking skills and he flexed with being able to make kraft mac and cheese without having to look at the box for directions.....
I made it today and my wife said it is the most delicious dish I ever cooked. So agreed: tastewise: 15/10
Wholesome family
Make some real jerk so your wifes' bf can't stop giving you his.
I’m making it today I’m hoping it’s great
Top 5 things I have learned from watching Sam:
1. Kewpie is life.
2. Use avocado oil for lube, butter for flavor.
3. Sauce, always, ALWAYS goes on the bottom.
4. Anything green is your friend and should be used in every dish.
5. If you live in San Diego, apparently you have no need for an indoor kitchen.
Of which I’m jealous since we just had a blizzard. :(
You live in the south interior of BC by some chance? We got over a foot of snow last night!
I live in San Diego too. It’s pretty great here. I cook outside all the time too.
@@pocketdimes1048 I’ve visited and I will say it was absolutely amazing and the food was fantastic.
@@phatphat7089 Saskatchewan.
@@cprovost820 glad you like our hometown!
I made this for dinner tonight. It's *crazy good.* The flavor is complex and that rice is addictive! *WOW.*
4:06 “that familiar wap sound that I can’t get away from”
Damnnnn you get it on the regular like that? Salute👌🏾...Sam the Coochie guy 🤭
That's what happens when your married
was that max crying in the back ground?
honestly makes me cringe
I'm gasping 😭
The most appetizing use of “you’ve got a purdy mouth” to date.
New folks: Is he about to evolve?!?
STCG family: calm down folks, it was too hot again...
I WAS MAKING SOME CHICKEN WITH SPINACH AND GARLIC NOODLES. BUT I CHANGED MY MIND.
I'M MAKING THIS TONIGHT!!!
Update: THIS WAS SO GOOD!
The first time I cooked with fresh habanero, I cut up a single chili and put it in a pretty large pot of soup. When I ate the soup, I started sweating profusely and my nose starting running uncontrollably. It was the hottest thing I had ever eaten. Unless it's not completely obvious to everybody, the next time I made a pot of soup I put two habaneros in.
Aka "Scotch bonnet" if you're a Gordon Ramsay or Jamie Oliver fan :) Translates as "of Havana"
ATTA BOY. chase that sweet burning pain that we chili heads adore 😎
Ah yes, the habanero. In high school I used to work produce at the local grocery store and one day I had a really bad head cold and everything was stuffed up. I snuck into the back room took one raw habanero and ate it minus the stem. Two things happened: first, my sinuses instantly went from being sealed shut to being ripped wide open, and second, fluids gushed from my nose and like running water. After I cleaned myself up I was good for the rest of the day.
@@DerekBolli No. No. No.
Habaneros are not the same as Scotch bonnets. Similar heat, TOTALLY different flavor profile. In order to make authentic Jamaican food it has to be Scotch bonnets or it just doesn't taste right, please do not confuse the two.
@@TristanBehrens Good point. Similar but different. en.wikipedia.org/wiki/Habanero
Made this tonight, with Sam's Jerk marinade recipe, made with mostly fresh ingredients from my garden. OMFG! It was amazeballs!
I just made it it's delicious 😋
How was the heat? Were the peppers too hot?
@@brenda8305 It wasn't very spicy at all. The heat was pretty tame because the coconut milk tones it down. Next time I'll probably use 4-5 Habaneros instead of just 2.
I'd really recommend letting this marinade go over night!
Really it was that good!!?? Im gonna do it tomorrow night !!!!
WAP sound we can’t get away from 😂
I like you and your cooking
Sam still chuckling
shit had me in tears laughing 🤣🤣🤣
You beat me 😂
Every time he says WAP I cant help but laugh🤣 very cringey
“Someone’s pulling the fingers off that dog, one at a time.”
Had me laughing so hard I pissed myself.
Yeah! ASTRO & SAM - not in the same yard - but it is hilarious!
In an alternate universe, Astro is making videos for his TH-cam channel and his subscribers are moaning about the cooking guy next door shouting over the fence all the time!
The yapping is the dog screaming Sam!
Quit the shrooms bro 😂
Nice😎
Not enough likes on this comment
“In an alternate universe, The Gardener is making videos for his TH-cam channel and his subscribers are moaning about the cooking guy next door shouting over the fence all the time!” FIFY
I've been making this chicken since this video came out man, cheers to three years of the most flavorful and filling dish I've had to this day.
I’m all in. I agree about the cast iron. Mine is like a member of my family. Well okay maybe not, but I like it a lot!
My kids are gone but the cast iron will be with me till I die.
Just made this today. I loved it and so did the whole family. This is the first dish I’ve tried from your recipes, but can’t wait to try more. Thanks!
Lmao I've never seen someone get possessed from burning there mouth until now 😂
Ok... I have to say it... I just made this yesterday and I was blown away how tasty it was. I'm absolutely loved it. ❤️❤️❤️ just be aware that if you're using very thick coconut milk, it could turn out rather dry so I suggest to add a bit water when pouring it in.
Everyday episodes!!! I love them but I'm getting so far behind in trying these recipes!!! As soon as the renovation are done I'm going to live in the kitchen.🤤🤤🤤
Your reaction to burning your mouth in this episode is absolutely hilarious. I was in literal tears the first time I watched this 😂
Mmmmmmmmmmm seriously sam u are truly a great cook and always fun to watch...keep up the great work. Max and chance u guys keep up the great editing and banter u have with ur dad
I’ve commented on this video already but I have to comment again. I’ve made this recipe over 20 times and it’s always a hit. Love it, Sam!
I've made this at least 4 times and it's always a hit each time!
This recipe is in my regular rotation when cooking for heat sensitive people I use one habanaro and a Serrano.
This is a home run every time thank you Samuel.
It’s hilarious how the beeps DOES NOT cover up the profanity.
Did anyone else rewind the part when he puts the hot food in his mouth 😂😂
That's a thing every video....he does it for the LoLs
Made this tonight. Oh my this is good. Had to use three jalapeños instead of habaneros for the marinade as our grocer was habanero deficient. Marinade made close to 3c, of which we used one (rest frozen for future use). We used 8 thighs and upped the rice to 1.5c to use the whole can of coconut milk (and 1.5c chicken broth)
So good! Thanks Sam et al. !
More one pan recipes please!
When my husband and I are stressed and can’t sleep our go to is Sam the Cooking Guy! You always make us feel better, Sam and Max.
When my husband and I cant sleep, we just make babies
Such a great show! Just one of the small things I enjoy is when ASTRO makes his off stage appearance and the guys always go ASTRO!!!
Wife and I just made this tonight for dinner on Mother’s Day. Both agreed that it was the best new dish we’ve tried! Outstanding! Thank you kind sir!
Love the "crying baby Sam" sound effect and image
i lol'd ! :D
I can't stop watching this show... it's a sickness, but a sickness I'd gladly live with forever. You guys are awesome.
100% agree!
"Holy s"
Sam has really grown 😂
And here the entire time I thought he was saying "holy ass"
Holy crap, I am not alone. Howard Stern is my fall asleep track every night. I'm not a huge fan of his current stuff, but I listen to his older recordings at night as I fall asleep. Been a fan of the show for many years, even the stuff I've heard a million times is worth listening to again.
Made this for dinner last night and seriously considered digging into the leftovers at 3am when I got up to feed our 3 month old. BEST SHIT EVER!!!!!!
Are you serious...it was that good !!??
Just got done making this. One word.... Daaaayuuuuummm! thanks Sam and the most amazing crew. you’re kind of awesome.
Sam's story sounded like a scene straight out of Curb Your Enthusiasm lmao. Larry David the Cooking Guy haha
Preeeety prettyyy pretty good
I have this in my oven right now.. the smell is unbelievable.. now I understand why Sam can't wait for it to cool down
Sam, you're supposed to use Scotch Bonnet in Jerk chicken, not Habanero.
You are absolutely correct but habaneros are a reasonably similar substitute and much more widely available.
@@gnomevoyeur Thank you for whitesplaining! (pun intended). He's definitely using habanero for most folks who only have an American vons or safeway nearby.
Yes, thats 100% correct. Are you 🐔 Sam, mmmm?
@@petermandics1517 I'm not Sam and my cooking is not as good but I can shout at dogs and gardeners with the best of them
Also Robin, if you've ever been to Jamaica, the smell of jerk chicken cooking on pimento wood is crazy good. In the U.S. though, to get authentic pimento wood, I have to order it from a guy in MN, but it's so worth the wait! 🇯🇲 Sam's looks awesome too. 😋
Sam, I don’t even like chicken but I saw this recipe didn’t have dairy. My wife and son cannot have dairy. Bad allergy! Thought I would give it a go.
Absolutely awesome! Also very easy to make. Thank you very much.
Always - ALWAYS surprised that stuff you JUST took off the heat is hot.
The beginning of this videos gets me every time. All these years of cooking n he never learns not too eat food when it's steaming hot...never change sam...never change
I made this tonight and it was really good. I did substitute jalapeno peppers instead of habanero and so it was not that spicy but full of flavors.
glad you had a good experience! I've done it twice now and Sam's not wrong though. with everything else in it it's pretty mild. I was nervous myself but i followed his recipe and it wasn't that spicy. if anything I might say do a single habenero instead of subbing jalapenos. there is certainly a DIFFERENT flavor. It's not just the heat.
This is packed with flavor. An awesome winter meal.
When he burns his mouth , cant blame him looks delicious; well done 👏
Wholly crap guys! You weren't kidding! My wife and I did this recipe last night. Definitely a 15. Amazing flavor! Thank you for this one, and many others we have done of yours. My first time commenting but, we have enjoyed a few of your recipes. We love your show, and your style of cooking.
Sam really needs a t shirt that says 'Don't eat straight out the oven'
SAM is a character! He makes me laugh w/all his antics. And his recipes are awesome!
Yes he sure does LOL. My sister does the same thing, I swear she has asbestos in her mouth
Love the way everyone talks smack and the bloopers are part of the video. No other show like it.
LMAO Sam totally didn't get Max's "side to side" reference
Dear Sam, the show was great. Jamaican jerk chicken with rice and coconut milk brilliant idea. But if can try jerk chicken with red chilly, cumin , garlic paste and salt stirred in oil and then put in prepared basmati rice and stir it for couple of minutes it's a good combination too.
Who else has watched EVERY SINGLE STCG video ever made?
Twice.
Even the 5 years ago one are good..when he cooks in his house..
@@alexnava7664 every single one
What a difference from his brother died that are from 9 years ago. He's the best.
I have to try this! So far all your videos have made my families tummy very happy. Thanks guys.
I actually talk about Sam the cooking guys recipes so much my wife is starting to not enjoy his videos, troubling times in the kingdom boys
Been making Jerk chicken for a long time but never this method. Just made it this way with the coconut rice today and it is awesome!! The whole house smells fragrant.
If there’s somebody who can cure Covid. It’d be SAM the cooking guy.
Or you know, the professionals who are legitimately looking for a vaccine, and not some guy cooking on the internet...
@@mightnotmagic Ok, party pooper!
@@sgeasley all I'm saying is that Sam is certainly not qualified to create a vaccine for covid.
Old folks are loving it as well.......Thanks again Sam.
You should definitely edit the “OMG ITS HOT!” STCG Dance @ 13:59-14:04 😂😂😂😂 Love it!
Ok, I am a long-time viewer of STCG but I’ve never left a comment. This will be my first. I have to say that we absolutely LOVED the jerk chicken. It was just FANTASTIC! Living in northern Alberta with a foot of snow in the backyard already, we thoroughly enjoyed the heat of this dish. It was just enough heat to take the winter blues away for the evening. The aromas from this dish as it was cooking away in the oven were so satisfying. My son kept asking, “when will it be ready?”
Anyway, thanks Sam for all of the great recipe ideas. We look forward to watching your show whenever a new one comes out and we try and make your dishes from time to time as well. They never disappoint. Stay safe my fellow Canadian!
Sam: “Coconut milk calms down the heat of the jerk”
Addicted to this recipe, ate it for 3 straight meals with no complaints
I can’t stress this enough. If you’re going to slice habanero peppers wear gloves. You will feel it around your finger nails, your naughty bits and even your partner will feel it around their naughty bits hours after you think you’ve washed the residue from your hands.
Found that out the hard way after taking out my contacts that night. Showered and washed my hands 10 times. Still got me lol
Oh my goodness!! I am trying to prep dinner so I made the marinade sauce in advance and it is so good! I added extra peppers for heat. I recommend you taste the sauce and add more peppers if needed. (Many comments say they wish they added more peppers). The flavors of spicy and sweet compliment each other very well. I cannot wait to make this meal tonight! It will no doubt be amazing. My family likes to Thank Sam when we take our first bites of his creations.
I can honestly imagine this guy giving himself severe frost bite with his own home-made ice cream. At the very least, his tongue being frozen to the spoon?
Right?! Lol 😆
I truly love you guys casual cursing. One of my favorite cooking shows.
WAP🤣 never gets old.
Anyway, the ingredients for this jerk chicken is the way I like it, although try to use scotch bonnet peppers instead of habaneros. However, the thing you are missing is that jerk chicken needs to be smoked. In Jamaica they use pimento wood and pimento leaves. Pimento is difficult and expensive to get in the states but fruitwoods, especially a blend of them, get pretty close to the local flavor.
One thing though, I use pineapple juice and/or apple juice as the liquid of the marinade instead of coconut milk.
also chicken needs to be washed in vinegar and pre seasoned a few hours before cooking
I was a little overwhelmed by the strong coconut flavor. I added some salt, garlic powder and some of the original marinade back in to the rice.
@@0coreyjames I never added anything coconut to mine but I want to try coconut shells for smoke.
I have a slimline cooker so couldnt make this exactly as described. Marinated the chicken in the Jerk overnight and just cooked it in the oven. Made the rice without the kidney beans as no one in my house likes them. However even though it wasn't the same it gave me the impetus to try something different and the family loved it.
If those green onions are cut to 1” pieces, you can’t meet my wife.
Why
Ditto.
Right like you could cut green onions into 9 inch pieces
I watch your videos for the awesome entertainment . I think I chuckle each videos. The food recipes are just a plus!
Don't feel foolish Sam. My husband always tells me "It's gonna be hot." I never listen. Long live steaming hot food consumers!
Just made it tonight and holy cow, the flavor is incredible. Thank you!
Sam, MAKE SOME BAGELS!
Make a Road kill, its a Hamburger steak with white cheese and white gravy on top. And on the side it has macaroni and cheese and a baked potato
Sam: ASTRO!!! - I'm waiting for his neighbor to scream something back, HEY, SUCK IT, BUDDY!
I agree Sam cast iron pan is the we're here for you, best cooking tool in the kitchen I usually at least three to four times a week
Raycon is awful, dont buy them. Theres 20$ Earbuds that outperform them.
There are $20 earbuds that out perform them.
Every time I make this and smell it cooking...oh so good...I just salivate knowing I'm going to be eating that smell soon.
Just bought a 1440p monitor and had to watch Sam because I knew that you uploaded in 1440p so I could try it out. Wow! Chicken looks really good and jerked. In 1440p. Thanks!!
I’m so hungry! ……… Ringo to ya!
Making it this weekend, yummy!
I pulled a "SAM"!!! I was so focused on not forgetting the cilantro. Once I had everything together and was waiting for the chicken and rice to cook I found that I had forgotten the lime juice. It was very good and my husband loved it. Later that night all of a sudden chipotle chilies popped in my mind. I had forgotten the chilies an adobo sauce. So at this point I need to make it again but what ever I did make was very good. I had only watched the video like 3 times and still messed up.
I made this tonight with some minor tweaks. I smoked the chicken first and used jasmine rice. It is now in my top 5 of meals. Some of the best jerk chicken and rice that I ever had. Thank you Sam and company! Flavors were incredible.
Oh my stars!! My husband and I made this yesterday. It was absolutely incredible. I was really worried as I accidentally bought red kidney beans in sauce with olive oil, tomato & garlic! (We didn’t notice until after we dumped it in the pan).
But despite my error this came out so yummy. And the way the house smelled......Sam you need to put this smell in a Yankee candle!
We always keep sausage , onions & peppers on hand to throw together on nights we’re not sure what to make. But tonight I added the leftover rice to that too and it was D’Lish as well.
This recipe is going in my recipe box! Thanks Sam 💕
Omfg. The best Sam yet. The cry baby bit, the quick story and burnt mouth. I’m crying with laughter. And I’m so making this over the weekend. I love jerk chicken. And I love cooking outside on my deck.
I made this exactly how you showed it, and I tell you it came out phenomenal. The chicken slid right off the bone. The rice mixture is incredibly addicting!
Made this last night, all I can say is just WOW !!
My family completely loved it.
Will be a monthly goto for me.
Thanks for all you do !!
Thank you for this recipe. It's in our two week rotation now. Couple of observations. 1. I grill the chicken. Just to avoid the mess in the kitchen and the grill marks look nice. 2. We server this with a Cole slaw that is Napa cabbage, carrot, cider venegar, honey, mayo and about 1 tbs of the jerk marinade. Everyone loves it. We serve in large flat bowls with the Jerk Chicken and Rice along side the slaw. A nice cool counterpoint to the hot and spicy. Last, we got a Vitamix and I was shocked when the jerk marinade turned out green rather than brown. It maintained the color though cooking. Looked better than the normal brown/tan. Tasted the same though. Just FYI.
I made this last week. The flavours and heat were amazing. It was super easy to make it as well. Can't wait to make it again.
I made this recipe a few nights ago, and OH MAN was it good! My own suggestion is that you use about twice the amount of chicken that Sam recommends in the recipe. Thanks Sam!
I've made this so many times now, It has become a favorite of everyone I've cooked it for. 11/10 recipe...definitely make this!!!!
Bringing this dish to my family for thanksgiving
Wow just made the marinade to overnight marinade the chicken. Sam - you’re a madman with the heat level! I started with only one habanero and it’s already going to push the limits of my family’s hot tolerance! Marinade is absolutely delicious though. Can’t wait for dinner tomorrow.
That Baby-Sam crying knocked me out the first but not the last time. Great👏😂
Hi there! Just bought three of your new book and can not wait to get them. My friends and I will be heading to Not Not Tacos in about a month and we hope to see you. Looking forward to trying everything and then after settling, going to Graze. Thanks for all the great content guys, my family really appreciates you all. Have a great day!
I had great results and did not burn my mouth tasting and on the hot grill lol. Amazing and a big thank you.
I watch your EVERY episode and I have been going through a really rough time recently but I truly looked forward to your next video knowing it would lighten the mood and you just happened to do Jerk chicken the exact same night that I did! What a coincidence! I have to say though the only thing any Jamaican would say you missed is the browning. Otherwise, fantastic as always, I AM your biggest fan, also Canadian over here, and I want your newest cook book soooooooooooooooo badly!!!
I just made this today. It’s a rainy January SoCal day and this recipe seems to be a cozy solution. It certainly does not disappoint! It’s the perfect blend of ingredients that pack a punch of flavor! Thanks Sam!! This is a winner for sure!!
The dish looks so delicious and rich
SAM, i made this today and it was unbelievably delicious. We dont have habaneros in Morocco so i ended up using 7 jalapeno didn't come up that hot but it is amazing
Thank you for all the efforts you make to make these videos available for us
I forgot to comment this but I was so worried you guys weren't going to post yesterday. Taking 15 minutes ooff work to watch these is awesome
Sam, I know this is an old video, but DAMN! You never disappoint! Thank you, sir! I'm still binging old videos.
I'm glad you guys are back to the original format...Max!