Added: 5 years ago
From: JamaicaTandC
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  • I made this and it came out amazing! Next time I make it, I will not use as much Orange juice or Soya Sauce. I need to keep the seeds in the pepper as well for some more heat

  • How about putting marinade on it, and THEN stabbing the thing. Or don't stab it at all. Stabbing and then marinating makes no sense since the marinade doesn't get into the holes....

  • Thats mi wifey too rarse u better be nice to her, or i will jerk u in your face with my cutlass.

  • Can I just rub walkerswood seaosning on it?

  • She is an amazing cook. I tried the curry chicken she made and it was GREAT. THANK YOU FOR THE RECIPIE

  • what can i substitute instead of scotch bonnet peppers? I'm making it for the kids

  • You did a very good job but I'm going to buy u a roasting pan lol!

  • I followed your recipe except I grilled my chicken. It was awesome. Thank you for the video.

  • It was the BEST JERK CHICKEN I had foreal believe the best in los angeles only thing next time going to cut back on the vinegar beside that BOMB! TWO THUMBS THANKS!

  • Excellent.........

  • This looks and sounds soo good im starving!

  • Thank you for posting this!!

  • Jamaica stand up

  • nice recipe, your knives seem to suck though lol

  • love it gyal and you look too cute doing it

  • I tried this recipe and it was awesome!!! Thanks for sharing!!!

  • man we had this recipe for our family bbq.. we used drumsticks instead.. it turned out great! very very delicious! we will have to do this again for our next family bbq.. thanx so much for sharing...

  • I made this not too long ago and now I have to make more this weekend b/c everyone loved it!!! great recipe, thanks for posting it.

  • Completely unrelated. But can you post a video on how to make cornmeal pudding? Much respect and thank you.

  • I dont know of any better flavor for chicken than the jerk

  • This looks so good, but I am afraid those 6(!) peppers will kill me lol!

  • I scoured the Internet for my favorite Jerk Chicken recipes and I fell in love with this recipe last summer. Now that the weather is turning around, I'm busting out the charcoal grill and going to have at it again. Thanks, Tracy!

  • Came out tasting like true jerk chicken..thxs

  • Im in love with her. She is absolutely beautiful.

  • i made this last night, cut the recipe in half, left out the OJ, and slow roasted it for 3 hours. Amazing!

  • spirit alive network is requesting permission to post your video on our webstream television show please contact us at spiritalive12@yahoo.com or by calling 423-336-9940

  • lol remove the impurities

  • My point is :

    Don't be so superficial to base everything on appearance. How'bout you actually try to do it and follow the steps and see how good it tastes. How about that? That's my point.

  • Is there any substitution if you can't get pimento seeds or all spice at your location?

  • thank you so much for that recipe you bb may GOD continue to blessed you in your Families wow Tank you again my beautiful sister you are so helpful keep doing the good home meal.

  • next time plz speak clearly thnx. nic vid

  • @bukky8xii

    She has a jamaican accent

  • @bukky8xii you're an idiot. Don't come to this channel if you can't open your mind enough to LISTEN to what she's saying, dipshit. It's called DIVERSITY.

  • The real deal,Womanyarock!!!!......than­ks,looks very fab.

  • wow pretty lady, u didnt go out and buy a bottle of jerk seasoning...lol, you are awwsomee!!!!

  • I always wanted to learn how to make jerk chicken

    thanks for sharing your recipe

    I will try making this for dinner next week

    cheers!

  • great video! Thanks!

  • This was a great recipe! Thank you so much for taking the time to record and post!

  • I have the chicken marinating, tomorrow I will grill it up for the start of football season! It smells fantastic already. Didn't have any nutmeg though. But I have lots of scotch bonnets in my garden now, found this recipe while looking for new uses for them. Thanks for the vid and recipe!

  • Didn't want it too hot for my kids.. sub'd habaneros and did only 4.

    Next time I will 1/2 the recipe - it makes a ton. Did drums and thighs on a Smoker (WSM) w hickory. Temp~ 265 for 2 hrs till thighs read 165. Flip @ 1hr mark. last 15mins cranked up temp to crisp skin.

    Taste was awesome. Marinade GREAT flavor. Thanks for sharing such an awesome recipe. This one will go in the book for long term.

    With 1/2 recipe - next time may do 3 habaneros vs 2 to raise the heat. 2 was ok for kids!

  • Thanks for making this vid. I went to your page and clicked on google ad for you. I've been dying to find a good patty recipe. I'm gonna visit your page more in the future and click on more google ads too.

  • Bit late , but thank you for sharing this video with us , have cooked this recipe 4-5 times now and just had to write the recipe down for my mrs who is gunna feed alot of people at her work . i have cooked it in the oven , grill and barbecue and have to say if you can people try the BARBECUE as it burnes the sauce into the skin/meat . very very nice recipe . Many thanks overall opinion.......................­..............BANGING!!!

  • omg..flag this....

  • how hot is a scotch bonnet pepper, compared to a jalapeno ?

  • @mysteryman605 A scotch bonnet is comparable to a habanero pepper...Hotter than jalapenos...

  • what did you say?...For more authentic taste, DO WHAT?

  • @MsSistren she said u can put it on a BBQ (grill)

  • @MsSistren

    for a more authentic taste cook the chicken on a bbq grill with charcoal instead of in the oven.

  • thx sooo much. i made this jerk chicken recipe for my gourmet class in school and all of the kids loved it, i had to do it the next day for them. to be honest, i was surprised that they could handle the scotch bonnet in it since none of them have ever had jamaican food before and most of them were white. even my teacher loved it. thannnnkkkkk uuuuuuuuu!!!!!!!! xoxoxoxoxoxoxoxoxxoxoxo

  • Loved this recipe! I made this over the Independence Day weekend. I got the marinade made up on Friday night and set the chicken marinating. Saturday, I went out and bought a charcoal grill just for this chicken. My family and friends loved it. Thanks Tracy!

  • I've used this recipe last year and my friend's loved it! awesome video! Doing it again for tomorrow's 4th of July. =D

  • this bake chicken!!!

  • do u have 2 add orange juice

  • What is the difference between jerk seasoning and All spice?

  • @MrDevinbates - Allspice is one of many ingredients that goes in to jerk seasoning

  • @MrDevinbates

    Allspice is pimento seed. When crushed it is sold as "allspice"

    And like JamaicaTandC tells you, its just one of the ingredients that go into the jerk seasoning.

  • @MrDevinbates All spice is ground pimento

  • Its funny how overpowered or clustered you'd think the flavor might come out as with all those spices. I do have to say that the end result of this recipe is my new favorite BBQing method for the weekends. Even the neighbors asked for some after they got caught down wind. This recipe can take some time, but never has it been more true that a good effort makes a good meal. Thank you again for posting this!

  • I love this chick's recipes. The curry chicken was awsome. Trying the jerk chicken tomorrow.

  • Is your method the original or a version you have created?

  • Instead of cooking directly on the oven rack just use a roasting rack in a roasting pan.

  • a whole cup of vinegar is overkill...cut that in half at least

  • she did'nt show you the behind the scenes, step #1, fire up a big fat "Bob Marley"!!!.

  • Gwaan

  • i suggest that afte you marinate the chicken, to heat the marinade for 5-10minutes on low to med. heat before using as a sauce.

  • that knife is a killa!

  • she knows how to use that knife.

  • GREAT RECIPE...a bit of 2 much vinegar 4 my liking and I soak all me meats in vinegar...but hey...go figure

  • Thanks for this Stacy great video

  • tracy

  • i love jerk chiekn

  • Thanks Stacy for your instructional videos. :-)

    Yumm yumm!!

  • Buy 3 large dispossable foil pans for the oven version , put 1 layer of tin foil inbetween each pan at the bottom ...saves it from getting burnt on the bottom and no mess :) This recipe is great and i love it !!!

  • I have tried the recipe and let me tell you. My neighbors were coming outside to get a wiff I'll tell you what. The only changes I made were I used 1 scotch bonnet and I grilled outside for 4 hours slow cook them bad boys. They came out better than Sweet Mango on Goergia Ave and better than Tropicana on Florida ave in Washington DC. Keep the Good work up lil Mama. I love it.

    ~Debt

  • If anyone is worried about cooking it in the oven the way Tracy does I throw the chicken and jerk into an oven bag to marinate. When it comes time to cook the chicken I put a couple of slits into the top of the oven bag and place it in a pan before throwing it in the oven. It makes cleanup a lot easier.

  • I loved how she jerked that chicken

  • To the oven commentors, "Didn't you see aluminum foil in the oven rack?"

    Gee Whiz. The lovely woman goes out her way to show you a homemade recipe and you all get a lil stuck up and call it "Ghetto."

    I love the recipe and will try it this week. Thanks lil Mama.

    ~Bad Debt

  • Check out my gourmet jerk sauce recipe. It's not as 'authentic' but it's my own homemade recipe honed from years of experimenting. It makes about enough suace for 20 breasts, and if diluted and then mixid with olive oil it make a superb salad dressing.

    Jawn Bouy

  • boy, i never tried it done in the oven but I guess that way can work too...I think , however, that it done in a jerk pan really gives it a better taste...but one day i'll try ur way :)

  • Jerk chicken is normally cooked on an outdoor grill or a large indoor restaurant style barbecue grill. I'm only guessing that she cooks it directly on the oven rack in an attempt to simulate the cooking effects of a grill. You will get a very messy oven cooking this way and I would not recommend it.

  • ur right and wrong at the same time. i had to cook some jus last week and while i dnt agree with her marinade ingredients the open rack in the oven is great if its what u have plus FOIL under the rack with the chicken ensures it doesnt get messy.

  • Lol.... I wouldn't recommend this. As much as I love jerk chicken... You will be cleaning your stove for days........

  • THIS is an excellent recipe....but i have two vids on jerk chicken. One is a super quicky, the other is total gourmet...and oh yes there is a vid for 'Desert', pistachio nut cake. indescribably delicious. My hats off to this very amazing woman, but take a gander at my recipes just for comparison sake.

    Irie to the Jamaican Woman,

    Jawn

  • that is one big chicken mashallah!

  • Comment removed

  • hope you become a chef

  • I tried this out...did it on the grill, WOW, taste the sweetness and the heat. dang a GREAT recopie. Thank you

  • 3 onions, a whole garlic, 1/2 cup soya sauce n all dem peppers...GODDAMN aint dat a bit 2 much? lmao

  • No not really... thats great flavor...

  • for sum people they may have to leave some peppers out according to your taste.

  • very good i love the way you cook

  • JERKS THE BEST WHEN U USE CHIKEN BREAST

  • Looks so good !!

  • what is festival?

  • dumplings made with wheat flour and corn meal and sugar...then fried

  • Festivals are fingers of fried sweet dough. See the website for more info and a recipe!

  • All spice is sold in england, tesco has a section for seasoning or if you have a asian shop near by they usually sell it.

  • how do people call all spice in UK? cos der is nuffin like all spice in this country.. :(

  • how much sugar, allspice and salt?

    you did not specify the quantity.

  • It's 2 tablespoons of thyme, salt, allspice and sugar. It's 2 tablespoons of each of these (the video may not have made that clear).

  • @JamaicaTandC i understood u !!!

    

  • go to the website it has more details.

  • Someone get rusty lee to show how it's done lol (from gmtv days).

  • I hope the chopping board at the end is not the same as the chopping board in the middle of the video!

  • yea i hope not either also hope that wasnt the same marinade used for the raw chicken too.i mean you could but probably have to cook it to kill off bacteria firs. one more thing..cooking directly on oven rack without a pan under it??? dirty oven not to mention flare up potential. chicken fat HIGHLY flamable.gr8 vid

  • i will go bankrupt buying all thees spices.

    can i eliminate some spices since in the mid west some spices doesn't exist???

  • What is all spice?

  • Allspice is another name for dried pimento berries. These are sold ground or as whole berries. See my website for more info.

  • actually that will confuse the person because what we Jamaicans call pimento is different from what others call pimento. They call pepper corn pimento.

  • You are so right; some people call it Allspice.

  • actually what is called "pimento" in other countries is not what Jamaicans call pimento. The reason for the name mix-up is because they look the same.

    What Jamaicans call pimento is called alspice here(north america). alspice is a small black seedlike ball (much like pimento looks), but it smells like purfume. You can find it in any major supermarket or ethnic grocers.

  • Tracy, thank you for your good recipe. I have to agree that you are a very beautiful lady.

  • I like your method - less mess

  • yo u make jerk chicken wierd yo!

  • I`m sure this is good but i use a ratio of 1c of brown sugar and 1c allspice berries then ground. heaping tbs thyme dry 12-15 +- habaneros 1 tbs ground cinnimon abo 10 to 15 garlic cloves 3 bunches of green onions minus tops + depending on size. juice of 1 lime juice of 1 juice orange. healthy splash of worchestershire 1/8 c soy sauce ground clove optional. To taste Tbs sea salt tbs gr black pepper or more. 1 tsp nutmeg None of this needs to be exact. It works and stores
  • yeh nah use enuff scotch bonnet pepper wat a dam shame.

  • yummy, i'll try that. Looks yummy i meant

  • this looks really nice, thanks for the recipe!

  • mon this not jamaican jerk chicken i am jamaican and my madda make better jerk chicken.

  • LOL trueeeeeeee say

  • Put your madda's recipe on here.

  • Comment removed

  • Transitions were retarded. I wouldn't like eating non-cooked or heated marinate tho, also I wouldn't use such a large chicken. Maybe use chicken wings instead.

  • It looks good and taste good I bet.

    I like my jerk chicken with peas and rice.

  • philanati ummm its not peas and rice its rice and peas not chicken curry its curry chicken got it

    lol

  • lol the cinnamon joke..haha

  • Looks Yummy..I want some with a ginger beer for take away!LOL

  • god seems like jerk chicken just has every single damn ingredient in the pantry thrown in

  • But why do u need orange juice and sugar for jerk chicken?

  • to me it helps balancing out the flavors really nicely.

  • LOL

  • looks good

  • allspice is pimento seeds in jamaica, so where is the nutmeg and cinimon, but good recipe still.

  • lmao

  • That looks delicious. Makes MCDonald's and fast food look sick. This woman should have cookbooks and a cooking show.

  • This is the best recipe. Had friends over, and did it on a grill. It was perfect and I have never made it before. Thanks for the great instructions. I will be making this again and again!

    Diana

  • whats with all the plants in the kitchen?!

  • wut r u saying she cut it just like ne 1 else

  • ahhh i luvvvvv jerk chicken

  • using a blender to mix the spice's, genius

  • That was good, thanks fi dat

  • im guyanese but man i love me some jerk chicken and peas and rice

  • Very Cool!  Great video!

  • I will try it mon!!!

  • This recipe is tried and true. The chicken comes out very flavorful, moist and delicious. Wear plastic gloves when chopping the scotch bonnet peppers!

  • wonderful video im going to cook this as soon as possible thank you.

  • she can cook her butt off

  • What a girl! Thanks!!

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