Jamaican Jerk Chicken Recipe » Authentic Marinade + Grill Tips

This authentic Jamaican Jerk chicken recipe is marinated in a delicious blend of spices and grilled to perfection for the perfect …


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  1. I made this over the weekend. I had a friend over and we both think it's awesome. I had a couple of modifications…I do like hot, but my stores didn't carry scotch bonnet peppers, and I had to buy a 4 oz box for habeneros that I'd never used. So I used two serrano peppers instead. Just the right amount of heat. I didn't have pineapple juice so I used orange juice and the rum sauce was delicious. I had thought doing things like this would be hard, but it was SO easy…It's definitely in my "keepers" list.

  2. A vacation in Jamaica left us longing for Jerk Chicken and we really have not found any place in LA that compares. I have made this Jerk Chicken twice already and each time it’s been a hit! My family loves it. Thank you chef Parisi…I just finished preparing the marinade so we can have some delicious chicken tomorrow 😊

  3. Just did it yesterday with chicken thighs without skin on the BBQ and it was absolutely full of flavors and tasty 😋

    A Delicious Jamaican chicken, thanks so much Billy !

    Ohhh did not do the sauce 😉

    Hi from Canada !

  4. Allspice is not a blend of spices! It's made from the berries of the pimenta dioica tree. You can't just substitute a blend of other spices and have the jerk marinate taste the same.

  5. I had a bag of chicken leg in my fridge today and I wasnt sure what to do with them then your channel came up in my feed. Whipped up this dish with what I had on hand which was just about everything. Came out really good, and easy to make. I grilled it for a few minutes then finished it in a 370 oven for half hour. Just found your channel and really enjoying it.

  6. Not bad, but allspice isn't optional. It tastes reminiscent of cinnamon and clove, but not the same. It also has notes of juniper, ginger and bay. It's a complex spice, and real jerk needs a lot of it. I also generally see bay leaf in the marinade. Also, I generally see them grill it on stripped 1-2 inch allspice wood sticks, sometimes alternated with bay wood or even citrus wood. They also build the fire with allspice wood, which imparts a distinctive flavor, especially if it's fairly green wood. It's kind of like how West Texas bbq has a distinctive flavor from cooking over green mesquite wood.

  7. I really do love your recipes, you are so detailed about everything…even a novice should be able to follow your instructions the way you explain the significance to the cause and reasons for what you are doing…😃💓

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