I only came here because the title said “ Jamaican Jerk Chicken “ i am a Jamaican an its awesome to see other people take the time to appreciate our style of cooking 🥘
@@paradigmshift7541 Use Scotch Bonnet - not habenero. Use soy sauce instead of worcestershire sauce.. use fresh thyme... and smoke after the searing by using a BBQ with a lid
I am a divorced dad from Regina Saskatchewan Canada, teaching myself how to cook, and your video tutorials are making me look like a freaking chef to my kids! This jerk chicken recipe turned out fucking fantastic! Ribs are next! Sending you tons of Canuck love from the Great White North!!!
@@imthegrinchthatstolechrist4384 maybee he was married to a person who loved cooking and had that as "her/his" thing? So this man didn't "need" to cook as much ?
So I decided to give this recipe a chance as I am Jamaican (born there) and I miss Jerk Chicken so much. I obviously know it won’t be the exact same - no pimento wood was used. Any who, I followed his recipe with small changes - I used 1 scotch bonnet pepper and browning instead of Worcestershire sauce. I also marinated the meat for 24 hours. While grilling, I was really worried about the strong smell of the cinnamon but at the end when I tasted it, it wasn’t bad at all. So good job Sam! My tip to anyone looking to try this recipe is maybe use 1/2 teaspoon of cinnamon instead.
@@MrShaun_D1 It’s honestly been so long, I don’t even remember. If I ever make it again, I’ll come back and let you know but based on my original comment, I guess it was good lol
Love, from Jamaica, one of my favorite foods!!! In front of the American Embassy every night, there is a jerk spot. I really appreciate your interpretation, keep up the good work !!!
@@samthecookingguy hey sam just introduced a lady friend to your videos told her how cool ya are and how much you love the food etc.... she is dying for some jerk chicken also. ive been tryin to perfect my recipe forever but i am gonna try yours after i put the new bad ass grill together this weekend finally. got me a cuisinart 5 burner with pellet smoker tube inside.. hey question cause i didnt hear you specify... what heat are you searing the chicken at for this style of cook?i assume medium to just under medium heat. i know we do B/S breasts super hot, and by the way my chicken breasts were never so good as they are now after watching your video on doin them perfect.. they are EVERY time. Thank you for that by the way. anyhow if ya could take a second to answer that would be awesome. i was also thinkin of using some apple pellets in the tube for some smokey flavor... or do you suggest something else? thanks dude. hope you and your fam and friends are well through this crazy covid era we got going on... peace!
bro I remember Sam being around 500,000 subscribers just a couple months ago & now he’s damn near at a mili.. insane.. thousands of people discover Sam a day.. Congratulations!!
Found Sam's channel about one month ago. Easily my absolute favorite. What I like about Sam's video is that everything feels genuine. It is not like a production of a show but a video receipe that I can really relate to and make the dish in my household. I do not need a crazy lot of ingredients to make a dish like the other cooking videos out there. Also one thing I like about here is I could really hear the sound of cooking, the bubbling and sizzling. It is not covered by music and makes me feel genuine about it.
I made this and if anyone is wondering this is absolutely some of the best chicken I’ve ever had. Hands down! It just might be the best. I made it for my girlfriend and she was extremely impressed. I took a few pieces to work and my co workers loved it too. I’m making it again for the second time, back by popular demand! Oh and i definitely sparked a fatty while making this 😂😂😂 Thank you much Sam!
So Sam to say the least you have inspired me to cook again. I made this last night and was blown away by the flavor and the heat. If I closed my eyes I was back in Jamaica. Thank you so much for this channel and making it simple.
HELL YEAH BRÖTHER WE BACK! #NOTISQUAD Sam! S A U C E S! All in one episode! Easy to find! Easy to follow! Every sauce! ALL OF THEM!! You can do it! I’ll send you a Modelo if you do it! I’m not going to stop saying this!! Every video!! One love, fam.
I don’t get why people always complain on his videos. These are his takes on the recipes, and they’re really damn good. It may not be “traditional”, but he never said it would be.
I get that but some recipes have a tradition, he is Jewish If I made donuts and tried to pass them off as bagels that would be insulting, like when he made a Philly Cheese steak with cheddar cheese or pass french fries off as his version of popcorn.
@@cloudsstar Such as? I did a search for traditional recipes, and the only thing he didn't put is nutmeg. And he swapped peppers. The only non traditional addition was Worcestershire. Genuinely asking here as I want to recreate one I tasted before.
popcorn1967 something you need to understand about people who are from or have lived in Cali long enough to be from Cali...in general, we will always, ALWAYS fuck up tradition
It's amazing how you can cook something and touch someone's grill a year later. Please continue to create your version of every culinary dish out there. Paul, St. Louis
I bought this as my first propane grill. It's been a fun, learning experience th-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
As a Toronto man who grew up in a Caribbean household I was very impressed Sam. Almost looked same as my mamas jerk chicken!💯 That's a true compliment good job
Sam that looks terrific. I´m going to give you a great tip that I saw a Panamanian woman do in one of our islands; after making the rub, put in on a hot pan and let it simmer for 3 to 5 minute, take out, let it cool for a bit, and then rub it on the chicken. Also, Istead of brown sugar, try sugar cane honey. YOU WILL THANK ME LATER!
Sam, I just want to say thank you for the inspiration. I’ve tried a few of your recipes like the air fryer rolled tacos and slow cooker bbq pulled pork and I impress my guest and my self every time. I’m in a small apartment now with very limited kitchen space but in the process of buying a house and I have to say one of the things I look forward to the most is having a full kitchen and a yard to grill in to try some more of your recipes. Sam, you and the crew are amazing I love all your content, ignore the naysayers and keep up the good work!!!
PRO TIP. If you're a guy and you've handled these peppers while cutting them etc, it is not an optimal time to go pee. Always piss first. You're welcome.
I made this for my family tonight. This was fantastic with some basmati rice! I took the rest of the marinade and put it on the stove and reduced it to a sauce and added about another 1/4 cup brown sugar. I glazed this on the chicken at the end of the cook. UNBELIEVABLE!!!! Thanks for the Video Sam!
In Jamaica 🇯🇲 we eat Jerk chicken with white hard-dough bread 🍞 served on foil paper....now why the hell you gonna go throw away your plate sir 🤣🤣🤣 I love this
Looks amazing, but IMO chicken drumsticks should be cooked to 185 degrees. That higher temp results in a better texture and meat that is not even the tiniest bit dry or overcooked. Now, I'd never do that with a chicken breast, but the drumsticks? Absolutely! If you don't believe me, try it.
Bruh, I am so glad I found you! You are the bomb, I cook and really learning to cook better and I love watching you as I stumbled on you as a suggestion in my feed! Commentary and results from you are on deck! Keep them coming chief!
Used them too. On a jerk sauce for a batch boneless pork loin “chops”. Within an hour of finishing the “chop”, the effect had kicked in and I spent about 14 hours thinking it would have been better go hungry. Your entire digestive tract feeling like it’s on fire, and passing that…. Boy howdie….
I made this at a family bbq recently and everyone was asking what culinary school I went to. Simply the best marinade I've ever tried and I'll be testing this on pork sometime soon! Thank you for what you do!!
Terence Callaghan ...Jerk Pork is 10 times more addictive than Jerk Chicken. I took my co-workers out for some and they all went back to the Jamaican restaurant the next day to buy more. Use pork shoulder.
My family is Jamaican, I would say the recipe is really good but personally I’ve never seen anyone put cinnamon and ginger in theirs so it’s new for me 😁 color is definitely spot on though
Making this for the 6th or 7th time tonight, it's always fantastic and one of our favorite chicken recipes. We use leg thigh quarters and 5 habaneros but otherwise follow the recipe exactly. Wonderful!!!
Literally just watched 15 episodes straight love it love everything you cook. Definitely wish I had a nice cook area but I don’t so I won’t be cooking any of this anytime soon but thanks for posting it one day I’ll will have my space.
I'm no "grill master", but I learned early on that indirect heat for at least 30 minutes is the key to great grilled chicken. In a pinch, you don't even need to sear the chicken over direct heat, and it will still come out great. What matters is that you cook the chicken for long enough for the tendons and fats to break down, so it falls off the bone and gives the skin a nice crispy texture. Sear with direct heat, and then move it over, away from the coals/gas. Wings are good after 30 minutes, thighs 35-45 minutes.
@@ROJO25 Is a dark, thick caramel (not sweet) that gives that lovely color to the jerk chicken. You can find it at any grocery store if you don't have a Caribbean store close by.
I made this recipe today for our BBQ party. It was a huge hit!! My 3 year old niece ate (3) of them and she kept saying how yummy it was!! Thank you for the recipe!!
I agree that scotch bonnet would be better, but habenero works just fine as well. It's a very similar pepper to the bonnet in heat and taste. I think the bonnet is slightly hotter and has a more fruity flavor. That said, around where I live you can find both bonnets and habeneros and most people use them interchangeably.
I can imagine how great it is to have all the cooking grills and devices at your finger tips. I manage with a weber kettle charcoal grill and I feel lucky to have that. Your recipes are great and I try out the ones I can manage. The chicken turned out absolutely delicious. Thanks
I absolutely love jerk chicken. I love the way the Habaneros spices linger on your lips like a smouldering fire. Gotta make these again soon. Thanks Sam
I only came here because the title said “ Jamaican Jerk Chicken “ i am a Jamaican an its awesome to see other people take the time to appreciate our style of cooking 🥘
What are some fixes one could do to his recipe?
Compare his jerk chicken to the one they fed Gordon Ramsay during that kitchen nightmares episode.
@@paradigmshift7541 Use Scotch Bonnet - not habenero. Use soy sauce instead of worcestershire sauce.. use fresh thyme... and smoke after the searing by using a BBQ with a lid
yah mon
Gregory Brown plus nutmeg
Dude is just real... no sales pitch, no nonsense, his authenticity is refreshing.
I am a divorced dad from Regina Saskatchewan Canada, teaching myself how to cook, and your video tutorials are making me look like a freaking chef to my kids! This jerk chicken recipe turned out fucking fantastic! Ribs are next! Sending you tons of Canuck love from the Great White North!!!
My uncle lived in Saskatoon.
What does being divorced have to do with cooking?
@@imthegrinchthatstolechrist4384 maybee he was married to a person who loved cooking and had that as "her/his" thing? So this man didn't "need" to cook as much ?
I live in Regina! Hello fellow citizens
So what if you are divorced?
I’ve been cooking this recipe for 3 years and we still love it. Thank you for sharing
So I decided to give this recipe a chance as I am Jamaican (born there) and I miss Jerk Chicken so much. I obviously know it won’t be the exact same - no pimento wood was used. Any who, I followed his recipe with small changes - I used 1 scotch bonnet pepper and browning instead of Worcestershire sauce. I also marinated the meat for 24 hours. While grilling, I was really worried about the strong smell of the cinnamon but at the end when I tasted it, it wasn’t bad at all. So good job Sam! My tip to anyone looking to try this recipe is maybe use 1/2 teaspoon of cinnamon instead.
If you haven't check out Caribbean Pot's channel, Chris makes some great stuff
did it have a good kick, probably not like in Jamaica but some kick.
@@MrShaun_D1 It’s honestly been so long, I don’t even remember. If I ever make it again, I’ll come back and let you know but based on my original comment, I guess it was good lol
He said spark up a fatty and hang out 😂 Sam you're a real one!
Was thinking same thing when I seen this
Chillest chef on the tube
you gotta love this guy
I'm sitting here cleaning soda of my keyboard and screen!! stupid me took a sip of apple juice as he said that!! lol
He actually meant a cigar
Love, from Jamaica, one of my favorite foods!!! In front of the American Embassy every night, there is a jerk spot. I really appreciate your interpretation, keep up the good work !!!
7:18 “spark up a fatty”
I knew this man was special
hes goat and prob sparks a fatty too
There should be a double thumbs up icon, because this recipe is outstanding! Our family's favorite go-to for wings!!! Thanks Sam!
Kelly’s too! 🤓
@@samthecookingguy hey sam just introduced a lady friend to your videos told her how cool ya are and how much you love the food etc.... she is dying for some jerk chicken also. ive been tryin to perfect my recipe forever but i am gonna try yours after i put the new bad ass grill together this weekend finally. got me a cuisinart 5 burner with pellet smoker tube inside.. hey question cause i didnt hear you specify... what heat are you searing the chicken at for this style of cook?i assume medium to just under medium heat. i know we do B/S breasts super hot, and by the way my chicken breasts were never so good as they are now after watching your video on doin them perfect.. they are EVERY time. Thank you for that by the way. anyhow if ya could take a second to answer that would be awesome. i was also thinkin of using some apple pellets in the tube for some smokey flavor... or do you suggest something else?
thanks dude. hope you and your fam and friends are well through this crazy covid era we got going on... peace!
bro I remember Sam being around 500,000 subscribers just a couple months ago & now he’s damn near at a mili.. insane.. thousands of people discover Sam a day.. Congratulations!!
i was subbed to him at under 10k its awesome how big hes became.
his videos have gotten better
He was at 200k like 3-4 months ago
Yeah i found him because of his smash burger 7 or so months ago. And have watched every video since then. Don’t remember the sub count. Maybe 150-200k
Jordan Key And I think we can all agree in the fact that this is by far one (if not THE) ultimate cooking channel!
Sam you are a straight beast man. You have my lady thinking I'm a chef. Keep up the great work. Your vibes are on point !
Steven J 😂😂😂😂
Found Sam's channel about one month ago. Easily my absolute favorite. What I like about Sam's video is that everything feels genuine. It is not like a production of a show but a video receipe that I can really relate to and make the dish in my household. I do not need a crazy lot of ingredients to make a dish like the other cooking videos out there. Also one thing I like about here is I could really hear the sound of cooking, the bubbling and sizzling. It is not covered by music and makes me feel genuine about it.
I made this and if anyone is wondering this is absolutely some of the best chicken I’ve ever had. Hands down! It just might be the best. I made it for my girlfriend and she was extremely impressed. I took a few pieces to work and my co workers loved it too. I’m making it again for the second time, back by popular demand! Oh and i definitely sparked a fatty while making this 😂😂😂 Thank you much Sam!
So Sam to say the least you have inspired me to cook again. I made this last night and was blown away by the flavor and the heat. If I closed my eyes I was back in Jamaica. Thank you so much for this channel and making it simple.
Literally got back form the Caribbean last night with bottles of jerk sauce and seasoning! Good timing!
which island did you go??
HELL YEAH BRÖTHER WE BACK! #NOTISQUAD
Sam! S A U C E S! All in one episode! Easy to find! Easy to follow! Every sauce! ALL OF THEM!! You can do it! I’ll send you a Modelo if you do it!
I’m not going to stop saying this!! Every video!!
One love, fam.
I don’t get why people always complain on his videos. These are his takes on the recipes, and they’re really damn good. It may not be “traditional”, but he never said it would be.
how can you call it jerk when the things that make it jerk are not in the mix
Then why is it chicken ?
I get that but some recipes have a tradition, he is Jewish If I made donuts and tried to pass them off as bagels that would be insulting, like when he made a Philly Cheese steak with cheddar cheese or pass french fries off as his version of popcorn.
@@cloudsstar Such as? I did a search for traditional recipes, and the only thing he didn't put is nutmeg. And he swapped peppers. The only non traditional addition was Worcestershire. Genuinely asking here as I want to recreate one I tasted before.
popcorn1967 something you need to understand about people who are from or have lived in Cali long enough to be from Cali...in general, we will always, ALWAYS fuck up tradition
It's amazing how you can cook something and touch someone's grill a year later. Please continue to create your version of every culinary dish out there. Paul, St. Louis
I bought this as my first propane grill. It's been a fun, learning experience th-cam.com/users/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
As a Toronto man who grew up in a Caribbean household I was very impressed Sam. Almost looked same as my mamas jerk chicken!💯 That's a true compliment good job
My mans teaspoon measurements are a madness
I laughed pretty hard when he said "about a teaspoon" I'm like.. that's no TEASPOON lol
Lol good shit
Extra flavor, also... who the hell would measure all this out exactly
That's how I cook too!
SauceTooWet Yuheard someone that wants to cook something nice, it’s called a recipe 😂
Sam that looks terrific. I´m going to give you a great tip that I saw a Panamanian woman do in one of our islands; after making the rub, put in on a hot pan and let it simmer for 3 to 5 minute, take out, let it cool for a bit, and then rub it on the chicken. Also, Istead of brown sugar, try sugar cane honey. YOU WILL THANK ME LATER!
this is quickly becoming my favorite channel on yt.
Sam, I just want to say thank you for the inspiration. I’ve tried a few of your recipes like the air fryer rolled tacos and slow cooker bbq pulled pork and I impress my guest and my self every time. I’m in a small apartment now with very limited kitchen space but in the process of buying a house and I have to say one of the things I look forward to the most is having a full kitchen and a yard to grill in to try some more of your recipes. Sam, you and the crew are amazing I love all your content, ignore the naysayers and keep up the good work!!!
Shout out to all my fellow Jamaicans!! Big Ups Sam. Looks delicious🤤🇯🇲
Really??
@@calibrateddyslexia hahahahahaah
@@calibrateddyslexia really what!!!!
Whaapen yaadie
@@pengelou wha gwan mi sista.
“Spark up a fatty.” SAM is here for everybody! I love it man!
Lmao frls mayne didn't even notice it😂😂
I made this, and he’s not exaggerating on the amount of flavor.
Lol that's what happens when you add spices to meat
"Flavor" means different things to people of different ethnicities.
@@elitepyrohd No problem black boy!
Jerk does have flavor....duh
@@elitepyrohd gotta luv you some grits.... so full of flavour
PRO TIP. If you're a guy and you've handled these peppers while cutting them etc, it is not an optimal time to go pee. Always piss first. You're welcome.
Just wear gloves when you're cutting the peppers. Don't be a hero.
I learned the hard way when I was a young lad
Or sneeze and cover your mouth.
I have done that. It's not pleasant .But the pee is solid advice
✌
MVP
daily prostate exam not good also i guess?
I made this for my family tonight. This was fantastic with some basmati rice! I took the rest of the marinade and put it on the stove and reduced it to a sauce and added about another 1/4 cup brown sugar. I glazed this on the chicken at the end of the cook. UNBELIEVABLE!!!! Thanks for the Video Sam!
i’m gonna do that for my man tonight that’s for the tip!!
Most humorous you tube chef. Happy you mentioned the home of jerk. Jamaica.
In Jamaica 🇯🇲 we eat Jerk chicken with white hard-dough bread 🍞 served on foil paper....now why the hell you gonna go throw away your plate sir 🤣🤣🤣 I love this
And probably while taking part in the herb. Looks great must try.
I am a regular guy, I see Jamaica and jerk and I just clicked!!
Looks amazing, but IMO chicken drumsticks should be cooked to 185 degrees. That higher temp results in a better texture and meat that is not even the tiniest bit dry or overcooked. Now, I'd never do that with a chicken breast, but the drumsticks? Absolutely! If you don't believe me, try it.
It is better, that the temp I do chicken thighs.
The way you talk it's capture my heart.
Nice and easy recipes you bring to us thanks for that
Bruh, I am so glad I found you! You are the bomb, I cook and really learning to cook better and I love watching you as I stumbled on you as a suggestion in my feed! Commentary and results from you are on deck! Keep them coming chief!
Just re-watched this after 8 months - still amazing. I think it is Sam’s favourite judging by his reaction 😀
Definitely making this over the weekend. It looks so good!
15:09 "But it's not overwhelming" and starts coughing coz it's so spicy. ahahaha I love it. Best jerk chicken recipe.
Man I admire your style and your teaching.....and the passion you put into it, the communication between you and the chicken....
Great job
The half mumbled, little off-color comments from Sam are my favorite part of this show! Epic
you should do more Jamaican food! rice and peas, curry goat, hard food, the list goes on !
Ate a whole scotch bonnet thinking it was a sweet cherry pepper. Nearly needed a tracheostomy for an airway. No kidding. Never forgot that day
Used them too. On a jerk sauce for a batch boneless pork loin “chops”. Within an hour of finishing the “chop”, the effect had kicked in and I spent about 14 hours thinking it would have been better go hungry. Your entire digestive tract feeling like it’s on fire, and passing that…. Boy howdie….
I made this at a family bbq recently and everyone was asking what culinary school I went to. Simply the best marinade I've ever tried and I'll be testing this on pork sometime soon! Thank you for what you do!!
Omg on pork
Terence Callaghan ...Jerk Pork is 10 times more addictive than Jerk Chicken. I took my co-workers out for some and they all went back to the Jamaican restaurant the next day to buy more. Use pork shoulder.
Jamaican jerk pork is mg favorite dish!
Sam,Have searched for years for a paste rub or recipe for jerk without success. my search is over, this recipe is fantastic. thanks
Thanks!
Cooking is never boring with Sam
😂😂💯💯💯
My family is Jamaican, I would say the recipe is really good but personally I’ve never seen anyone put cinnamon and ginger in theirs so it’s new for me 😁 color is definitely spot on though
"I'm feeling the heat here the heat there" Don't worry you'll feel the heat somewhere else in a few hours!!
LMAOOO
Just made this for the first time. AMAZING. Whipped up some coconut rice to go along with it, highly recommended
Thank you for not confusing people to much by making 20 different jerk recipi like to many TH-camrs use Scotch bonet thought
An that's some tan jerk sauce! Need to add more color should be leaningdark brownish, soy sauce Worcester,
scotch bonnet is the Traditional Pepper also, he didnt need to add so much water, should be more paste like but hey good attempt!
Look into his motto
ukfinest123 “bUt HeY gOoD aTtEmPt” It’s his own recipe, lol
Kyle Poisson boiiii you know he found that recipe online
@@Sam_Guevenne He's calmer than you are.
@@LaGrrrande haha no he is not i'm not the one freaking out because someone dared criticize sams jerk chicken
Catches foil from blowing away, crumples it and throws it somewhere else 😂😂😂
Legend
Making this for the 6th or 7th time tonight, it's always fantastic and one of our favorite chicken recipes. We use leg thigh quarters and 5 habaneros but otherwise follow the recipe exactly. Wonderful!!!
Literally just watched 15 episodes straight love it love everything you cook. Definitely wish I had a nice cook area but I don’t so I won’t be cooking any of this anytime soon but thanks for posting it one day I’ll will have my space.
I love this guys swag! He reminds me of Al Bundy.
Him: "Spark up a fatty.."
Me: I like this guy.
Him: "I hate when people over share on Instagram."
Me: Subscribed.
What temperature do you cook them at? High on grill? Medium???
I'm no "grill master", but I learned early on that indirect heat for at least 30 minutes is the key to great grilled chicken. In a pinch, you don't even need to sear the chicken over direct heat, and it will still come out great. What matters is that you cook the chicken for long enough for the tendons and fats to break down, so it falls off the bone and gives the skin a nice crispy texture. Sear with direct heat, and then move it over, away from the coals/gas. Wings are good after 30 minutes, thighs 35-45 minutes.
I grew habanero peppers this summer in my garden specifically for this recipe. I love it!
*puts in a quarter cup of all spice* “just add about a teaspoon” lmfaooooo
😂 thought the same thing!!
Sam: "I want you to make this."
Me: *YES SIR*
14:18 your reaction... Lmao😂😂
Your technique is actually right on. Take your time and be patient. chicken skin does cook fast & people assume it’s done but it takes a lot of time.
New fan from Norway! Its like being in your back yard! Love it! Thanks so much Mr Sam! Kind regards! Paul
We need to see Sam in Hot Ones!!
This many people agree!
👇🏼
Your dumb
Your the man sam ,
amateur tip : vacuum food saver for marinating , its the bomb !!
Add some browning to the marinated, and you're gonna get a gorgeous color...
And more brown sugar
Some "browning"? What's that?
@@ROJO25 Is a dark, thick caramel (not sweet) that gives that lovely color to the jerk chicken. You can find it at any grocery store if you don't have a Caribbean store close by.
@@nimaakhtarkhavari8766 Thank you kindly. Would it be like the product marketed as, Kitchen Bouquet Browning & Seasoning Sauce?
@@ROJO25 Yes, l use the Grace brand but that should be the same thing. Let me know how it goes!
This guy is the most authentic cook I’ve heard of & seen. & His mouth is more real than Gordon Ramsey’s. Lol
I made this recipe today for our BBQ party. It was a huge hit!! My 3 year old niece ate (3) of them and she kept saying how yummy it was!! Thank you for the recipe!!
looks great, tip Jamaicans use something called browning, to give a more darker color.
I find it just isn’t right without browning !
Oh hell Yeah. I’m making this this weekend. Hey Sam can you make shawarma on the rotisserie in the back. I bet you could make it TREMENDOUS lol
Should call it “twitch” chicken, because its not quite jerk... ba dum, tis...😂 I’ll be here all night folks..
🥁
🎤 “Let’s hear it for Javarous Davis folks!”
👏👏👏👏👏👏👏
Javarous Davis I just wanted to help you out. Even though I didn’t get the joke.
*Back to drooling over chicken* 🤤
Whatsitmatter Whydoyoucare 😂😂😂
your comments still make you smile and the food looks awesome I'm hungry now.
Made this recipe a while back and we are making again. DELICIOUS!! Thank you Sam for all the ideas changing up what we eat!
Jerk chicken salad on fluffy wheat toast with a little lick of whipped jalapeno lime remoulade
Hey SAM!!
How do you keep your grill so clean????
JAYE HILL MUSIC A wife
JAYE HILL MUSIC
Clean it...
As some mentioning below, Scotch Bonnet is traditional/better. But not available at most grocery stores.
I agree that scotch bonnet would be better, but habenero works just fine as well. It's a very similar pepper to the bonnet in heat and taste. I think the bonnet is slightly hotter and has a more fruity flavor. That said, around where I live you can find both bonnets and habeneros and most people use them interchangeably.
Available at any Caribbean grocery store which is all over
Idk about USA but in London there available literally anywhere that sells food
i really enjoy listening to a mans man ....especially in this day and time........DUDE DO NOT CHANGE
LOL ! That bit with the tin foil literally had me in stitches ! Sort of thing I would do ! 😂😂😂😂
As a Jamaican, I can say job well done!
As a jamaican u should realised he forgot the most important ingredient, all spice
@@jasonnerves833 watch the video again. Allspice was added right after the sugar.
@@jasonnerves833 he put all spice in it lol
yes, you made my request, thank you Sam!! It looks freaking amazing!! Happy Canada Day! :)
That "things he says off camera" section of the video was hilarious.
I've just started to watch your vlogs and I'm learning and laughing. Great job THANKS.
I can imagine how great it is to have all the cooking grills and devices at your finger tips. I manage with a weber kettle charcoal grill and I feel lucky to have that. Your recipes are great and I try out the ones I can manage. The chicken turned out absolutely delicious. Thanks
My Weber got me where I am today 🤓
Sam please can I get the recipe for this?
"imma be honest with you, literally some of the best chi-"
*Drops chicken*
lmaoooo
This was too funny
He felt the burn.
He said "Spark up a fatty..." 😂😂😂 Sure will bud! 🤘😃
Hi Sam
Love your channel but I have to tell you us Jamaicans don't use Worcestershire jalapeno lemon or lime juice in our Jamaican jerk chicken
Sheba Smith 😂😂🙌🏾🙌🏾🙌🏾🙌🏾
I absolutely love jerk chicken. I love the way the Habaneros spices linger on your lips like a smouldering fire. Gotta make these again soon. Thanks Sam
Beautiful! Sam you rocked that out!! Greetings from Toronto🇨🇦👍
who wants to see Sam hit 1 mil sins before the end of the summer ??!!
Maybe try to replicate El Polo Loco Chicken... would be great
Pollo, two "l".
Let's do cocaine next
I've always been on the search for a good jerk chicken recipe worth doing. Will be making this! Thank you Sam. As always love your videos
this guy is a comedian and a chef in 1
I am so happy I found this channel I cant explain how much I love watching these videos
Sam, you should make a beef stroganoff
nobody wants to watch Sam stroke one off.
Wowz good one
@@PhillipCummingsUSA 😂😂😂
You did an amazing job.
Sam, ever thought about doing a Hot One's episode? Hahaha
Your a BOSS brother. Beautifully done and entertaining as hell. You crack me up and have taught me well. 🙏🏻
Im going to make this rec.
I made flouer tortillas rice and beans.and a cold modelo on the side.great vidio.