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Jamacian Jerk Chicken

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Uploaded by on Apr 24, 2008

Easy take on a classic grilled chicken
with allspice and hot hot peppers

Category:

Howto & Style

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License:

Standard YouTube License

  • likes, 12 dislikes

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  • This is quality cooking in the real world. The telephone rings, the dog barks, and the kids make a racket, that's life. The consistently high quality of the end result; which is the food, is made all the more worthy of admiration precisely because it isn't stage managed.

  • I love your videos but if the silence in the background could be kept to a maximum that would be great. Hard to focus on what you're talking about!

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  • @gregmck28 brother the art is lost people just wanna call cooked chicken jerk chicken. even jamaicans are calling oven baked chicken, jerk now shameful!

  • if you mess with the original doesn't it stop becoming jamaican jerk chicken , but whatever as long as you enjoyed it

  • Please people no disrespect but stop baking and grilling chicken and calling it 'JERK' chicken your are insulting the art of jerking. call it what it is!!!!!!!.

    P.S jerk is done in a pit; pimiento wood on top coal underneath.the meat is mostly smoke and slow cooked.the real flavor come from the pimiento wood and leafs

  • theres no way to wash the habenero off youre hands you should have worn gloves.

    because in the passed ive touch my eyes after handling green jalapeno,

    it dosent work by washing hands sorry to say :(

  • A Caucasian American Showing Me How TO Cook Jamaican Jerk. LMAO Sorry It Might Taste Good From Her But It Looks Unsanitary as Hell. Very Ghetto

  • Turn off the damn TV in the background...otherwise good post

  • Look this is Her house and it is her kitchen..this is not a kitchen that is located in a resturant..Stop picking at her..she is just sharing what she knows..Plus she only has so long to video tape this..let her be..and enjoy what she is showing us..don't worry about mitts dogs and cats

  • actually its not the seeds its the white part beside the seeds that carries the hotness of the pepper

  • I see your point, but here's my suggestion. Try her recipe, use your own standards for hygiene in your own kitchen.  Happy cooking! :-)

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