Charred, Smoky Jamaican Jerk Chicken and Sides

Jerk Chicken might be the king of delicious, spicy meals, but have you tried these delicious sides with them - Rice and Peas (aka beans), my version of Callaloo and the classic Fried Plantains

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Timestamps:
00:00 Intro
00:35 The Marinate
02:28 Chicken Prep
05:27 Rice and Pea
08:05 Callaloo
09:55 Fried Plantains
11:09 Cooking Chicken
12:05 Plating
12:46 Tasting

Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

[jamaicanaforeign]

Jamaican 🇯🇲🇯🇲 here checking in Andy!! With the jerk chicken, you can also use browning vs soy sauce (sold online) and for those who don't want to make their own jerk seasoning you can purchase it online also (Walkerswood is a popular brand, NOT AFFILIATED with them). For best results marinate the chicken overnight or at least for 3 hours. YES us Jamaicans do wash our meats/fish with lime juice or white vinegar. If you're going to use green plantain half fry, then remove from pan, slightly press between the skin you peeled off to flatten, then finish frying makes a better result (add a little more salt during that flattening stage). I prefer ripe fried plantain however. I'm going to let your version of 'callaloo' and rice & peas slide as they did looked delicious (yes we use kidney beans but we call it peas). Kudos 👏🏾👏🏾Andy for your take on a very popular dish and the recognition of our Jamaican 🇯🇲🇯🇲 culture. Thank you🇯🇲🇯🇲🇯🇲

[reneethommo]

London born Jamaican here. So glad to see you make this meal!

[lfscelt]

I have a Scotch Bonnet bush and live in Brisbane. Grew it as i love Jamaican food and there are no restuarant options in this area so thought I would go my own way. Grow most of the ingredients for Jerk in my back garden with exception to the All Spice that is growing in its infancy. Whilst I don't expect you to ever see this message, being a local, I am more than happy to give you a good handful of scotchies...or seeds for your own garden. They grow like mad once established in QLD.

[brianohare]

Fellow Kiwi Chef who also discovered Jerk Chicken at Notting hill carnival back in the day.
Thank you for doing one of my absolute favourite meals bro.
I have been raving on about Jerk chicken ever since, and I had the honour of working in a health clinic in north London that had a lovely Jamaican lady who taught me her family recipe, not to far from yours. an absolute joy to see this food and culture slowly working its way down under. thanks man;)

[jayelay]

Love when you add in little life stories. Always leaves me wanting to hear more.

[getchucked]

I lived in a predominantly Jamaican neighborhood in Fort Lauderdale for a few years, and our neighbor Jean used to bring us jerk chicken all the time. Spectacular food.

[TristanBehrens]

Really pretty good, definitely one of the better recipes I've seen.

Couple tips for authenticity, main one is that in JA we almost always eat ripe plantain, yellow and black, not green, fried in coins until browned. Much sweeter, less starchy. I think green plantain is more of a Hispanic thing.
Rice and peas usually all the aromatics are left whole and pulled out at the end, sometimes we put salt pork or a rasher or two of bacon in to flavour it as well, but obviously very minor.

I'm leaving this one until last because it's virtually impossible to do outside of Jamaica but Jerk is supposed to be smoked over Pimento (allspice) wood, but really can't fault you for that one.

[uglenddalejones]

*Stunning cooking Mouth-watering Jamaican Food- The essence of Caribbean food 🔥👌💯👏🏻👏🏻*
My first ever taste of plantain was in Barbados. Served in with a sweet potato mash and some herbs, with lamb - was unforgettable.i still bring it up after all these years

[ONeilBlake]

Andy - LOVE your channel and I am big fan of your cooking. being Jamaican and like many other below have put some key information I think you missed so I won't repeat those but my heart stopped when you through away the peas(Kidney Beans) water!. Next time, wash the peas(Kidney Beans), then set them to soak in water, with Garlic and few Pimento berries. THEN put all of it in the pot and cook from there. DO not change the water. what you did was to throw out ALL the nice colour the rice should have. This was why your rice looks more white than a darker red.

[sandrapersaud]

Plaintain is one of my absolute favorite foods. I can eat it every day, and I almost do. Born in British Guiana (now Guyana), plaintain was a staple food item in many homes. It was very difficult to find plaintain in the seventies when I moved to Canada, but that is no more, thank goodness 👍😊.

[JustinChung-jbsv]

The reason behind the soy sauce in our culture comes from the fact many Jamaicians have a Chinese ancestor. This is from the indentured worker system used on the island right after slavery. It resulted in Chinese being the second largest addition to our bloodline demographic after the Africans. There were also Indian families which explains our love of curry goat

[Glufr]

I will never stop appreciating the absolute perfection that is Andy's outdoor kitchen. Making me want to fire up the grill right now!

[irwinvasquez]

You can slightly smash down the plantains after the first initial fry then fry them a second time. Tostones are a staple in the Dominican Republic and can be a side with just about anything kind of like fries.

[parisewellington]

Just some notes from a Jamaican:

You can use coconut cream! Use whatever you have. I use either or but my mom only uses coconut cream. However when were in Jamaica she uses a whole coconut! Literally just gets all the flesh and water and chucks it in blender and thats delicious.

You have to say plant-in if you're making Jamaican food, its the law🫡😂

Plantain is usuallu best when its ripe. I personally like it when its really yellow with black spots because its still firm enough to cut easily but super sweet and crispy.

Also its so funny that you had jerk chicken for the first time at nottinghill carni but it also makes so much sense😂

[jonathanduplantis]

Ha! I just went to the store to get ginger, garlic, all spice, green onions, scotch bonnets and chicken. Serendipity. Thank you Chef Andy. You're awesome.

[scatterbraincrafts]

Bruh. Jerk chicken is so so good. Marinade is pretty spot on but, as with all recipes, different families/regions have their own twists. This is a great starting point though!

[bleedart]

Hey bro... Looks good. Trini checking in 🇹🇹 The Bush we use for callaloo is called Dasheen Bush Bhagi. It usually grows in swampy areas. We also use Ocro (or ocra), pumpkin and Chadon Beni seasoning. I don't think we put tomatoes in our callaloo. Good job still using what you have tho... The Chicken looks delicious

[HN]

As a Jamaican that loves your channel I was interested to see what you did with this when I saw the title. I think you did a pretty good job. Two things that I would comment on is that this dish would be elevated and made more authentic if pimento wood was used in the bbq to smoke the chicken. Takes it to a whole other level, trust me. Secondly, ripe plantain (pronounced plan-tin, like mountain and fountain) is better in my opinion, the sweetness creates a great balance with the heat of the chicken

[dee_dee_place]

I love jerk chicken & rice & peas.
Another of my Jamaican favs is curried goat. Yummy.

[meleshawilliams]

Thanks Andy for your take on our beloved dish. I won't repeat what others have said, just this tho, the water you soak the peas in, use it to boil/cook it. It will give the rice its color.