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

well it has more ingredients than wenormally like to use this jerk chickendelivers a ton more flavor than almostanything today you’re gonna really digthis and when I say flavor I really meanflavor because there are so many aspectsso many different ingredients that thatthat come from all corners of the disckitchen to make this happen they’resweet they’re sour there’s spicyhabaneros there’s there’s everything butwe start by just throwing everythinginto the blender first start with fourgreen onions or scallions if you’re fromthe east coast chopped up but you knownot pulverized yet because the blenderwill do that then we’re gonna add freshginger and lots of fresh garlic thespicy part today will be these habaneropeppers so let’s learn something heatfood heat pepper heat specifically ismeasured on a scale referred to as theScoville scale a jalapeno for exampleit’s gorgeous beautiful jalapenomeasures 2500 to 8,000on the Scoville scale at its hottest thehell opinions about 8,000 converselythis little innocent-looking cherubicfellow this ranges not between 2500 and8000 but between 100,000 and 350,000Scoville units so a ton harder than thejalapeno and people think jalapenos arehotoh no this little guy this littleinnocent child right here that’s thewine so we’re gonna use two of them inhere today like this I’ll take off thelittle stemsI’ll give them a quick chop careful nowthat they’re in my fingers I probably donot want to rub my eyes these in andthen the rest of our stuff follows whileyou’re here max we can do this so forour sweet we’ve got about a quarter cupof brown sugar or other spices includeallspice about a teaspoon and eventhough we have fresh ginger we’re goingwith the more traditional dry gingerabout a teaspoon same amount of timedried of course some cinnamon of coursea big pinch of kosher salt and then ourliquidswe’ve got lime juice we’ve got lemonjuice we’ve got a little Wurster Shirefor that little acity kick give youabout a tablespoon quarter of a cup ofneutral oil I’ve forgot to throw inabout a half of a yellow onion diced upand then we’re gonna give it about aquarter cup of water and we blend thelid goes on and contactnow needless to say you want this mixedreally really well because what youdon’t want is a giant bite of habanerowhen you’re eating thiswhen you’re comfortable where it is youpull off the lid and there it is prettyinnocent looking but just filled withflavor literally filled with flavor getit in our chicken so before we add themarinade to our chicken legsour drumsticks lovely little fellows Iwant to do this I want to take my knifeand make just a few cuts that themarinade is gonna find its way into asthey sit so we’ll take this once we cutthem drop them in the bag continue alongthis is just really making like moresurface area that the marinade gets towork its magic on get that beautiful andthen we’ll add our marinade like thisbefore I seal the bag just let me washmy hand slip the seal get most of theair oats gonna sit off and then do thisand yes I know ice at the bag on thecutting board where I cut the chickenand we’re gonna be fun when everybody’scovered this goes into the fridge for atleast a couple hours and then we grillso I’m just getting a keep back a littleextrafor brushing on while it’s grilling therest of this will go into another bag ofchicken that I’ve prepared you don’tneed to see that but you will see meonce this is ready in a couple hours andafter a few hours of marinating and thenI took these outs a half an hour agobecause I don’t like to cook themice-cold ready for the grill let’s makesome jerk chicken legs and down they gothat’s the sizzle you want folks noquestion that means all the right thingsare gonna happen and you’re gonna tryand confine them to one side that’s thehot side because at some point I’m goingto move them over to the not hot side tofinish cooking all the way throughthe smell I mean honestly you get likeeverything right here the garlic theginger the allspice this is gonna befantasticyour goal at this point is getting goodcolor on them not letting them burnkeeping them moving once they start todevelop some grill marks and turn themand turn them again then turn them againwe keep these guys moving they’ll cookevenly they’ll stay tender and juicy andperfect this is not the time to rushthis is the time for you to stay herepay attention to the chicken so get acocktail spark up a fatty whatever yourthing is just hang out take your timelet the magic happen because I promiseyou will be rewarded let’s have a lookthat that little color that’s nicethey’re gonna be gorgeous by the timewe’re done but we don’t have to rush itso let’s let them cook through slowly ohboy Ohyes yes and don’t worry we’re gonnabaste it’s coming it’s coming you knowwhat I don’t like people that are oversharers I’m gonna into the ground thoughI need to see the human kids on thebeach doing like handstands and I meanwith that oh lookooh so we continue right now on theirsides a little bit just really take yourtime here folks I cannot stress thatenough once they get color all the wayaround beautifulness will bring themover to this side to finish cooking morelike they’re in an oven just the ambienttemperature of that area the temp downunderneath Wowbut so I’m telling you here’s what I’mseeing I’m seeing this now is ready fora little basting let’s go for itit’s effing hot manall right so now let’s take these guyswe’re gonna move them onto the not-hotside I mean look there’s a little heatunder here but it’s way down low andtake a look at the colors now this thisis what you really want nowthis is American Idol Wow check outfantastiqueand the smell I live for the smell ofbeautifully cooking food it makes me sohappy look at the colors that are goingon so now that we’ve switched sidesliterally sides of the grill insides ofthe chicken now a little bit more ofthis basting sauce and just let themagic happen uh look I learned to cookchicken from my brother-in-law Bob inToronto Canada in the winter with thismuch snow on the ground and the processof N is virtually the same as it isright here behind me you take your timeyou turn it a lot you be loving with ityou don’t rush it chicken skin will burnlike God and when you see black intochicken you imagine it’s ready and youpull it off and guess what most of thetime it’s not ready it’s just it’s juststopped just burnt skin that’s not whatwe’re doing here we’re relaxingwe’re holding back we’re showing alittle restraints that’s what we’redoing and you will as I said you’ll berewarded for your patience for yourefforts questions anybody okaylet’s finish nice see how we’re doing ohfor goodness sakeshow are we doing how are we doing doingamazing is how we’re doing whoa babywhoa whoa whoa and look we’re aiming foryou know like about 160 ishthey say it’s 165 where you yank chickenand I say if you pull it off at about160 keep it loosely tented with foil itwill get to that final temperature ifyou pull it off of 165 by the timeyou’re eating it’s 170 one or two andthen it’s overcooked I don’t want you tohave that okay ready to go one lastthing before I pull them off a littlekosher saltoh man that’s gonna that’s just gonna dosome really beautiful stuff to theflavors and here we gohi guysoh my if you could smell what I’msmelling right now you’d be like oh holythat is incredible so let’s put it downcover it loosely with foil and we leaveit for five or ten minutes until we caneat and at the end of that time off weoh come on look I realize it looks likegrilled chicken so what’s the big dealwell the big deal folks is the flavorthe big deal is everything this is gonnado for my taste buds and what I like isI like the way nothing is burntI like the even coloring of everythingyou know sort of like all the way rentWow look at that beautiful this is thisis what it’s all about and why it’sbecause we didn’t cook it too hotI need a bite of this damn it’s hotmight need a fork to help me with thisit’s wait I wanna oh darn it I just wantto hold it for you and you can see howokay wait I can do thisthere it’s still hot as foh my god the flavor from that little ohthe habanero look jerk chicken is knownfor its spiciness and well let’s justfind outI’m gonna be honest with you right nowliterally some of the bestI’m gonna be honest with you right nowlittle literally some of the bestchicken I’ve ever made right it’s spicyit’s too habanero spicy it and I’mfeeling the heat here and of the heathere but it’s not overwhelming I do notlike to be overwhelmed with heat I donot like to take a bite of something andthen go for the I do not like to take abite of something and then go for thenext ten minutes to me that’s not funbut like a little lingering lovely heatlike this cook perfect um okay this isjust ridiculously silly it’s silly howdamn good this is the flavors are justlike all over the place so I want you tomake this imagine a chicken salad thatthis that this would make imagine aquesadilla that this would make imaginejust picking these damn things up andeating them with some rice look it’sfrom Jamaica like from fried plantainsor whatever they have but they got their going on you have to make this andby the way you know what’s coming upit’s like forth who says it’s got to beyou know born and raised american-stylefood it doesn’t it’s generally justoutside food and if I’m not mistakenwe’re outside and that’s a grill andthere’s what’s supposed to happenall right thanks for hanging out I couldgo on all day but I just want to standhere they have these bites yeahoh my god you’re gonna be so happy Iswear it