The Best Jerk Chicken
Now there has been a bunch of horrible news about Jerk Chicken floating around the digital blogging space. It’s too fatty, the portion size is to large, etc. I won’t call my self an expert chef but I’ve been eating and making this for a very long time and I love it. I was introduced to this particular brand by my mom who mentioned that she worked with the then owner/creator of the marinade. The taste and recipe came from back home in Jamaica and made in Canada. Yes, this was someones second hustle! Over the years I’ve seen many more become available on the shelves and you are free to see for yourself. I always find my way back to this brand.
You know I love my hot sauce and before the kids came along we created our own Jerk marinade and Spicy ketchup recipes as well that were pretty damn good. One day you may get a sample or we may share the recipes but this is a very fast, tasty, spicy and savory Jerk chicken prep you will love. Once it’s prepped you can cook it however you want. In the oven or on the stove but I love BBQ, especially Jerk Chicken.
Before we begin I am assuming you know the following.
- How to clean and prepare chicken (thighs)
- Safe handling of food
If you need a refresher, GOOGLE IT!
Check out the 83 second video for the tips from start to finish.
Tip: If you’re watching your calories, when preparing the chicken, remove the skin and fat. You can also use a chicken breast. I love 1/4 chicken legs but cooking them on the BBQ takes too long. I used chicken thighs because they are a great size and cook well on the BBQ. Mix is up and find your best blend!