Charred, Smoky Jamaican Jerk Chicken and Sides

Jamaican 🇯🇲🇯🇲 here checking in Andy!! With the jerk chicken, you can also use browning vs soy sauce (sold online) and for those who don't want to make their own jerk seasoning you can purchase it online also (Walkerswood is a popular brand, NOT AFFILIATED with them). For best results marinate the chicken overnight or at least for 3 hours. YES us Jamaicans do wash our meats/fish with lime juice or white vinegar. If you're going to use green plantain half fry, then remove from pan, slightly press between the skin you peeled off to flatten, then finish frying makes a better result (add a little more salt during that flattening stage). I prefer ripe fried plantain however. I'm going to let your version of 'callaloo' and rice & peas slide as they did looked delicious (yes we use kidney beans but we call it peas). Kudos 👏🏾👏🏾Andy for your take on a very popular dish and the recognition of our Jamaican 🇯🇲🇯🇲 culture. Thank you🇯🇲🇯🇲🇯🇲

I will never stop appreciating the absolute perfection that is Andy's outdoor kitchen. Making me want to fire up the grill right now!

Ha! I just went to the store to get ginger, garlic, all spice, green onions, scotch bonnets and chicken. Serendipity. Thank you Chef Andy. You're awesome.

Really pretty good, definitely one of the better recipes I've seen. Couple tips for authenticity, main one is that in JA we almost always eat ripe plantain, yellow and black, not green, fried in coins until browned. Much sweeter, less starchy. I think green plantain is more of a Hispanic thing. Rice and peas usually all the aromatics are left whole and pulled out at the end, sometimes we put salt pork or a rasher or two of bacon in to flavour it as well, but obviously very minor. I'm leaving this one until last because it's virtually impossible to do outside of Jamaica but Jerk is supposed to be smoked over Pimento (allspice) wood, but really can't fault you for that one.

Love when you add in little life stories. Always leaves me wanting to hear more.

London born Jamaican here. So glad to see you make this meal!

As a note, to make absolute proper authentic Jerk Chicken you actually need to grill your chicken with the smoke of a very special kind of wood. And if you’re not in Jamaica this wood can be hard to find. Proper Jerk flavour comes from Pimento wood. The Marinade for the chicken has a wide range of personal touches, though it always has to be spicy. Scotch Bonnet chilli’s or Habaneros are essential. It’s the Pimento wood that truly makes Jerk Chicken the dish that it is.

I lived in a predominantly Jamaican neighborhood in Fort Lauderdale for a few years, and our neighbor Jean used to bring us jerk chicken all the time. Spectacular food.

Stunning cooking Mouth-watering Jamaican Food- The essence of Caribbean food 🔥👌💯👏🏻👏🏻 My first ever taste of plantain was in Barbados. Served in with a sweet potato mash and some herbs, with lamb - was unforgettable.i still bring it up after all these years

Came here for the tea to see how many people roast the recipe. Knowing Andy Cooks it's gonna be pretty on point

Now I know where my brother went 😰

I love jerk chicken & rice & peas. Another of my Jamaican favs is curried goat. Yummy.

the subtle zoom in on the cookbook when he said that the recipe is in his cookbook 🤣❤

Plaintain is one of my absolute favorite foods. I can eat it every day, and I almost do. Born in British Guiana (now Guyana), plaintain was a staple food item in many homes. It was very difficult to find plaintain in the seventies when I moved to Canada, but that is no more , thank goodness 👍😊.

Imagine a Sunday afternoon and your friend cooks you this whole meal!!! Heaven ❤️

Andy! Yes Chef! That all looked amazingly delicious! Another one of your recipes to add to my must try list. Peace and ❤ to you and all of the team! 🙂😋😎

I have a Scotch Bonnet bush and live in Brisbane. Grew it as i love Jamaican food and there are no restuarant options in this area so thought I would go my own way. Grow most of the ingredients for Jerk in my back garden with exception to the All Spice that is growing in its infancy. Whilst I don't expect you to ever see this message, being a local, I am more than happy to give you a good handful of scotchies...or seeds for your own garden. They grow like mad once established in QLD.

That looks delicious and doable! Thanks for showing!

You gotta relax with the uploads, I can't stop binging them!!!!

As a Jamaican that loves your channel I was interested to see what you did with this when I saw the title. I think you did a pretty good job. Two things that I would comment on is that this dish would be elevated and made more authentic if pimento wood was used in the bbq to smoke the chicken. Takes it to a whole other level, trust me. Secondly, ripe plantain (pronounced plan-tin, like mountain and fountain) is better in my opinion, the sweetness creates a great balance with the heat of the chicken