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Don't trip.
Your eyes didn't deceive you.
That's right.
Listen, today I'm gonna show you guys
just how easy it is to make a delicious jerk chicken.
Hey, super simple.
I think people like hear the name
and then, you know, you talk about it so good
and you get it at your favorite restaurant,
everybody comes up with like a,
they overthink it and they'll probably think
that it's like super hard.
Hey, so with that being said,
look, I'm gonna show you these ingredients
and I'm finna explain it to you real simple, right?
So come on in and take a look at this right here.
As you can see, look, I got lime
and I got a bunch of ingredients, right?
And all of them inside these bowls.
Everything is like pre-measured.
Look, don't let none of this like get you upset
or make you think this is overcomplicated
because you know what's gonna do all the work.
You see this food processor right here?
All of this goes inside of this with a splash of salt,
couple of grinds of pepper.
We put it in here and listen, we gotta make a marinade.
For those of you guys that know anything about jerk chicken,
look, that's the real key.
Super simple.
Now let's get started.
Okay, look, so the first thing I'm gonna do here
is just to get this out of my way,
I'm gonna go ahead and take my chicken,
which has already been cleaned.
I'll put this here.
You wanna get yourself like a zip.
You don't have to have a Ziploc bag.
You know, you can do it.
I could have put it in here
and just put some Saran wrap over the top, you know,
but I'm gonna go ahead and do it this way, right?
Now I'm gonna set this off to the side.
Now, let me change my glove, put this up,
and then we're gonna get ready
to put all of these ingredients inside this food processor.
In no particular order,
I'm just gonna start putting all of my ingredients in it,
right?
I'm gonna probably put these in
and just really put these in
because I like the way these like stands up, you know?
This is good.
And again, like I said, there's no particular order.
You just wanna get all of your ingredients,
everything in here, right?
Okay, so now I'm gonna go ahead
and work with these habaneros, right?
I just wanna show you guys this right here.
It's the seeds that make it super hot.
So I'm gonna just advise you guys
that don't want it to be like so spicy, you know?
Just take these out,
just like you see what I'm doing right here,
and we put them in seedless.
Now, here's another thing.
Notice I got gloves, you know,
because I cut down some jalapenos
and obviously I'm doing these habaneros, right?
Listen, you don't wanna get this and touch your eye.
You touch your, hey, listen,
I done made that mistake a couple of times.
Look like I've been into a fight.
You know what I mean?
I get red.
Hey, it's just, it's ugly.
So anytime I touch peppers,
I use a pair of gloves when I'm done with that.
I don't try to wash them or nothing like that.
I just, you know, discard them.
All right, so now I'll just sprinkle this in here like this,
but you guys get the point.
You can see how it's gonna go, right?
I'm just gonna put a little bit of this.
Well, I'm gonna pour it all in here.
It doesn't make a difference.
Like I say, we finna, you know, just puree it anyway.
So now that we have all that there,
we put the top on and then I'm gonna hit the post button.
Now, one of the things that I like to do is
whenever I use, you know, a food processor,
you see my spatula.
I'm just gonna go ahead and just make sure
I get all of this pushed down, you know,
so we can get some of the thicker pieces, you know,
to just puree down also, right?
Just a little pro tip.
And I can tell you right now, it smells incredible, folks.
Take a look at that right there.
That's what we're looking for.
Nice.
All right, so now that we're done,
you saw what it looked like.
Remember, we got this right here in this bag.
So now we just pour this right here on the top,
just like that.
Now, look, this is what I'm gonna do.
I'm gonna take it, I'm gonna let some of the air out of here
like this, try to get the majority of it out.
We're not trying to like just make it, you know,
where it doesn't have no air in it.
But then we're gonna massage it like this, right?
Oh yeah, this is it right here.
Hey, and now I want you guys to let me know
down in the comment section below,
did you know that making jerk chicken
is really like this easy?
It's about starting off with the right ingredients.
This right here is what makes it, you know,
key and levels it up.
Once you get your marinade right,
that works its way into the chicken.
And then we're gonna put it on a baking sheet
and we're gonna put it in the oven.
That's when it comes out and it's fire,
that's because you did your due diligence
and seasoning everything right, right?
So, there you go.
Now I'm gonna put this in the refrigerator.
We're gonna go a minimum of three hours,
three to six hours, I'm just gonna say three hours plus.
You know what, it's a good thing
if you guys can have some forethought,
do this like on Saturday, pull this out Sunday,
about noon and go ahead and get that,
you know, that Sunday dinner going.
Now I'll time mine, right?
So I'm doing three hours, right?
So listen, I'm gonna go ahead and preheat my oven
to 375 degrees, right about the time this should be,
you know, up to temp,
I'll be able to come right out of the refrigerator.
Okay, so look, there you have it.
Look, these came out right on time.
When I say right on time,
meaning my oven is up to temp, it's at 375
and these are looking good, nice and cold.
And this is right at three hours for myself, right?
So now I'm gonna go ahead, open this
and I'm just gonna arrange these on my,
you know, my sheet right here, right?
So let me get these on here and then I'll just show you.
But I can tell you this right now,
I'm not trying to like over talk it
or make it into something that is not,
look, I'm gonna say you're 90% done right here.
So what I'm gonna do is just get this over here.
I'm gonna arrange my skin.
You guys will see in just one second.
You know, I like it like that,
but here, let me just give you a little tip too.
You see that underneath?
That's okay.
This is what you want.
This right here is what's gonna bring that flavor, folks.
You can see it.
I want you guys to come on in here
and just take a look at that.
You can just see all of the marinade on there.
That's perfect the way it is.
I could flip it over and show you how like it really sticks
to the flesh of the meat on the bottom side.
Listen, when you marinate it,
listen, I'm not gonna over talk it.
We finna hit this oven right now.
We finna go in for about 40 minutes.
Hey, so I want you guys to take a look at this right here.
Ooh wee.
And then I'm gonna show you this right here.
Look, the skin kind of like curled up.
It's a little bit crispy on that side.
Ooh man.
I'm gonna save that one
because me and him gonna have a personal date.
I'm gonna go ahead and take this one here, right?
Then I made myself just some rice.
I'll just add that there just like that.
And now I'll go ahead and get this one right here.
You know?
Ooh, look at that right there, folks.
You tell me, you ain't never had jerk chicken.
After you have that, you got to come back
and let me know what you think.
I know you guys seen all them spices right there,
but you, hey, I'm not gonna spoil it.
I can just tell you it's nice and kind of mild.
It's up to you if you want to level it up from here.
I really don't do all that hot stuff like that,
but this right here is a nice, perfect blend.
And listen, you can smell that cinnamon and all of that.
Hey, and if I didn't say this before,
don't forget the full ingredient list
with the amounts will be down in the description box below.
With that being said, let me get a fork and knife
and let's dig in.
Hey, so come on in and take a look at it.
You can see it.
It screams jerk, right?
So now, look, I'm gonna go ahead and just cut me a piece.
Hey, I want you to notice this.
Look at my knife.
You can look at my fork and then come on over here.
You see these right here?
Look, we've been knocking these back.
You know what I mean?
Just taking a, you know, tasting it,
you know, stuff like that.
So let me just go ahead and get myself a nice,
look at that, cooking done right.
Checked it with a meat thermometer.
Got it all the way, you know, temp all the way up to 165.
I'm not gonna do that.
Let's just, hey, I'm gonna do like I do, normal time.
Hey, y'all, cheers.
Cold thing is, I've been hitting these,
passing out sample, and I get to knock these off too.
Gotta love my job.
Now, hold on.
Hey, just, I'm running out of words
to like keep describing all the things that I make, right?
Hey, look, this right here is fire.
What I can tell you is, listen, you seen,
well, once you look at the description box
and you'll see some of those ingredients,
like having allspice, you know, things like that,
cinnamon, brown sugar.
Look, that calms down the heat.
This is a real smooth heat.
I didn't have to chase it with no water
or nothing like that.
I mean, it's real nice, and it's kid-friendly.
You guys gotta taste this.
Let me know what you think,
you know, down in the comment section below.
Let's have a conversation.
Now, I want to give a shout-out to Tosh Fitz, right?
Listen, she tagged me on IG, showed me her jumba.
Look, check this out.
It was really a gumba liar.
Hey, that was fire right there, folks.
Hey, I see you.
Now, for the rest of you guys, let me just explain to you.
If you make this and you on IG,
if you don't, go ahead and open yourself up one anyway,
right, make this, plate it how you want to plate it,
and then just tag me on there, right?
I just want to be able to take a look at that,
you know, see what's happening.
Hey, possibly give you a shout-out, but check it out.
I'm gonna go ahead and answer it, do all of that.
Hey, I just love seeing other people's creations,
and guess what, folks?
That's how I learn, too.
So with that being said, listen,
if you're new to my channel,
let me just take this time to say,
hey, thank you for watching this video.
Don't forget to like, smash that subscribe button,
and I want you guys to tell everybody out there,
listen, there's a channel out here
that's simplifying recipes like this
and taking the mystery out of cooking.
And with that being said, folks, guess what?
I got jerk chicken to eat, and I'm out.
Peace.
