How To Cook Legit Jamaican Jerk Chicken

Let me show you the secrets to crafting the most mouthwatering, fall-off-the-bone, smoked jerk chicken quarters you've ever had the pleasure of tasting. This is a recipe that's going to magically take you on a trip straight to Jamaica.
#jerkchicken
#bbq
#jamaica
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[@Rbouch]

Looked delicious I’m definitely making that sauce!!!

[@archief1590]

Ya mun !

[@donjohn2376]

Nice 💎💎

[@DelmarvaBackyard]

Thanks for watching.

[@AriDaROCStar]

What kind of pellets did you use for this jerk recipe?

[@glennarcher986]

Food Safety 101: Never under any circumstances use the marinade that has come into contact with raw meat and use that for basting. If you want to baste your meat with the marinade, make enough so that you can divide it into two parts. The first for the marinade that will be in contact with the meat and the rest reserved for the baste. What this guy did is a major food and safety violation. I clicked unsubscribe.

[@biggrumpysbbqalley3695]

Ditto and ESPECIALLY with chicken

[@bmassbandit4305]

Old comment, but as long as his last baste was subjected to that 275/300 degree temp (like it was) your point is moot as that would kill of any bacteria.

[@reuelfield]

That’s not jerk chicken. You can’t season and cook the chicken the same day. 😂😂

[@DelmarvaBackyard]

No worries but i developed the recipe while in Jamaica talking with a couple of incredible chefs that specialize in Jerk Chicken and Pork....I'm good with it. I agree though, a overnight marinade could take things up a level. Thanks for watching.