Jerk Chicken with original Jamaican jerk

Jamaican Jerk Chicken: An Exotic Flavor Journey

In this video, I'll show you how to prepare authentic Jamaican Jerk Chicken, a dish that will transport you straight to the sun-kissed beaches of the Caribbean. We begin by preparing the marinade, the beating heart of this recipe.
Pour a cup of olive oil into a bowl, the foundation for a perfect emulsion. Add a cup of your chosen alcoholic base: rum, whiskey, scotch, the choice is yours. I prefer rum, but on this occasion, I had to make do with what I had on hand. A touch of mustard and a teaspoon and a half of our jerk, a spice mix straight from Jamaica, complete the blend.
Emulsify the ingredients carefully. Immerse the chicken in this enveloping marinade, massaging each piece to ensure even coverage. Seal everything in a bag, removing the air to intensify flavor absorption. Let it rest in the refrigerator for 24 hours, allowing the magic to happen.
The next day, remove the chicken from the marinade, remembering to discard it for food safety reasons. Clean the meat of excess marinade, preparing it for the next step. Apply two rubs: the first, neutral, to enhance the marinade flavors; the second, paprika-based, to add a sweet note that contrasts with the jerk's spiciness.
Place the chicken on the preheated barbecue, our @TraegerGrills pro575, at 150 degrees. In the final moments, move it to the edge of the grill, where the more intense heat will make the skin crispy and golden.
Upon slicing, the sound of the crispy skin is a symphony for the ears. The meat, succulent and full of flavors, melts in your mouth, providing an unforgettable sensory experience. One bite leads to another, in a crescendo of pleasure.
Now, share your impressions and variations with me. I can't wait to try them and share them with you, for an endless culinary journey

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