The Best Grilled Chicken I've Ever Made – Jamaican Jerk Chicken | SAM THE COOKING GUY 4K



No shit, this is best chicken recipe I’ve ever made. You must make it…
RECIPE: http://www.thecookingguy.com/cookbook/2019/6/30/jerk-chicken-legs?rq=jerk

SUBSCRIBE: http://bit.ly/stcgsub | MERCH: http://bit.ly/M_A_C_A
WATCH NEXT ► Popular Videos: http://bit.ly/stcg-popular-vids

SHOP:
►SILICONE BRUSH – https://amzn.to/2GMyqDe
►MEAT THERMOMETER – https://amzn.to/2WM8pMN
►BLENDER – https://amzn.to/2RogtOO
►MY KITCHEN MUST-HAVES – http://bit.ly/stcg-kitchen-musthaves

►FAT MEANS FLAVOR TEES (& MORE) – http://bit.ly/stcg-merch
►MAKE AMERICA COOK AGAIN MERCH – http://bit.ly/M_A_C_A
►MY COOKBOOKS – http://bit.ly/stcg-cookbooks

JOIN THE COMMUNITY:
►REDDIT: http://bit.ly/stcg-reddit

FOLLOW ME:
►FACEBOOK: http://bit.ly/stcg-fbook
►TWITTER: http://bit.ly/stcg-twitter
►INSTAGRAM: http://bit.ly/stcg-insta
►PINTEREST: http://bit.ly/stcg-pinterest

WATCH MORE SAM THE COOKING GUY:
►POPULAR VIDEOS: http://bit.ly/stcg-popular-vids
►LATEST UPLOADS: http://bit.ly/stcg-latest-uploads
►EPIC BURGERS & SANDWICHES: http://bit.ly/stcg-epic-burgers-etc
►STCG’S FAVORITE RECIPES: http://bit.ly/stcg-fave-recipes

CONNECT:
►MY WEBSITE: http://thecookingguy.com
►ALL MY RECIPES: http://thecookingguy.com/recipes/
►MY SAN DIEGO TACO RESTAURANT: https://www.notnottacos.com/
►BUSINESS EMAIL: [email protected]

ABOUT SAM THE COOKING GUY:
I’m Sam, and this is my Youtube channel – welcome to my world of cooking!

If you love food that’s big in taste, small in effort, and served with a healthy dose of irreverence… well, you’ve definitely come to the right place.

Watch my videos for easy to make recipes…kitchen basics…and live Q&A episodes where I answer all of your cooking questions.

My goal is to show you that cooking doesn’t have to be hard, it just has to be delicious.

Please SUBSCRIBE and enable notifications to see NEW EPISODES shot in 4K

uploaded every MONDAY + WEDNESDAY + FRIDAY

For instant updates check out the links below and FOLLOW me on social media where you can stay up to date on new episodes and what’s going on in my life.

THANK YOU!

source

48 thoughts on “The Best Grilled Chicken I've Ever Made – Jamaican Jerk Chicken | SAM THE COOKING GUY 4K

  • December 23, 2019 at 10:12 am
    Permalink

    LOL this guy literally copied Quang Tran’s recipe he posted a couple of days ago😭😭😭😭😭😭

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Thats why Idont really care for jerk chicken , way too many spices colliding that dont suit each other .

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Fucking love jerk chicken. What would have taken this up a notch is if you made lollipop jerk chicken legs. Fancy

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    "I'm gonna be honest with you right now…literally some of the best ch…!"

    "I'm gonna be honest with you right now…literally some of the best chicken I've ever made."

    Maybe that first line should have read:

    "I'm gonna be honest with you right now…literally some of the best chicken I've ever dropped."

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Sam, just made the jerk sauce for this recipe. It was more of a greenish tent than yellow. Any idea as to why. But the flovor is on point tho. Thanks

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Hey Sam love your work just a little pointer though the tin foil you threw over your shoulder you could have used a piece of that to hold on to the chicken? Thanks from Barrie Ontario

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    as a Jamaican myself im glad u tried to make this but im highly disappointed in this video

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Thank God no soy sauce.. every damn recipe u put soy sauce lolll

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Seriously stop bleeping him out. Why? What’s the point? He’s already saying it, why does it matter at this point?

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    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.

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Tried this. Maybe I missed something. Please read on if you can help. For starters, without question, I love this channel. Watch all the time. Not gonna change. I gave this one a go. I had my hopes pretty high. I've never had Jerk Chicken, but I watch Psych a lot and Shawn & Gus ALWAYS agree on Jerk Chicken. I've heard others who love it. So, I know it's worth it. Here's the thing: it wasn't just bursting with Jerk flavor like I expected. Disclaimer: I'm sure I did something wrong. I take full credit for this not going perfect for me. Here's some things: I only used one habanero. I was a bit scared and with good reason. Also, I used a bit more chicken than just a few pieces, but I don't think that was it. I brushed a lot of extra marinade on all of it during the grilling and it spent an hour and a half well covered in the marinade prior to the grill. Man, I made coconut rice, fried plantains, mango salsa, sliced pineapple, and black beans just to drive the whole island experience home! When we ate, the chicken wasn't bland, but it was like just grilled chicken with a hint of Jerk flavor. It was good, it just didn't jump out at me like I really wanted it to. From what I've heard, Jerk Chicken is like overpowering with flavor! I think! Again, I don't know! Here's what I do know: I really want this to work. I need a good Jerk Chicken recipe and I can't think of a better source than our beloved Sam the Cooking Guy! Do I need more marinade? i.e. less chicken? More marinade time? Overnight maybe? What is the thing that makes a person who knows what it's supposed to taste like say, "Now THAT's Jerk Chicken, Mon!" Final thought? I'm not giving up. I know this was long for a post from way earlier this year. I just don't know what I did wrong. Please advise.

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Your a nasty mouth. Not a gentleman at all.
    Why do you think that language gives yo any credibility. Just shows your heart is evil.

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    your only missing one thing from that blender it starts this a P end with a O my fellow jamaicans will know

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    I love that Watch you are wearing. Could you please reveal what Model it is?

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Have this marinading, will comment tomorrow on this with how it came out. It’s sitting in a bag for about 20 hours. Smells and tastes delicious (the marinade)

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Nice thing about that marinade is there will be no salmonella inside that bag.  Man I bet the smell of that cooking draws neighbors like a day old dead dog draws flies.

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Different peppers have different types of heat.  I grow Habaneros and they have a unique stinging heat along with the regular pepper heat.  Unless you know what your doing I recommend a glove for your off hand.  Even a half our later touching a sensitive part of your body will reward you with a bad burn especially if you go the bathroom and touch something.  I got to do my final harvest of around 30-40 Habs so I will reserve some to make a big batch of this sauce.  The rest will be the base of a fermented hot sauce with carrot, garlic, ginger, onion, lime juice, red wine vin., salt and time.  Something special about making your own hot sauces.

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    Seems like you got this recipe from Chef John at foodwishes. Right down to 2 habaneros.

    Reply
  • December 23, 2019 at 10:12 am
    Permalink

    I’ll never forget the time I ate an entire dried habanero stem and all. Complete agony for an hour

    Reply

Leave a Reply