This is the most amazing and easy Jerk Chicken recipe you will find here. The recipe is cooked by Melissa Thompson and its from her book ‘MotherLand’ link here –
https://www.amazon.co.uk/Motherland-Jamaican-Cookbook-Melissa-Thompson/dp/1526644428/ref=sr_1_1?crid=139TQ0H9TQHAN&keywords=motherland+a+jamaican+cookbook&qid=1674832671&s=books&sprefix=motherlan%2Cstripbooks%2C130&sr=1-1
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Hey guys welcome back I have got a Specially guest uh in my kitchen today I've been waiting for this day for so Long we've been planning dates this is Melissa Thompson and she is here uh Obviously to cook something delicious Something I um love which is chicken so What are you making for us today we're Gonna do Jack chicken I'm not make we Are making it right yes yes jerk chicken Jerk chicken and uh and I bought some Pepper sauce as well because you have to Have giant chicken with a bit really Yeah well I think so I think so and just To let you know it's freezing outside But she insists that we have to make it On the barbecue oh yeah you can make ham Make it in the oven yeah but I just Think it's not raining there isn't any Thunder so we should make the most of it Okay and also the flavor like you'll see You'll see okay and you've got Bae yes Yes so she sold it to me so Um without wasting any time we are going To cook also want to please introduce us To your beautiful book this is my book Motherland okay and a stunning cover by The way thank you very much and so it's A book that oh it's got the chicken Recipe in there and it also explains the Origins of jerk chicken which is an Incredible story it basically jerk Chicken or jerk is like resistance food I won't say anymore just buy the book
Yes yes you have got to get the book It's got so many amazing recipes and Yeah I haven't cooked anything from it Yet but I thought jerk chicken was a Great start So what do we do all right okay so we're Going to do the marinade first and we've Got so there's like the Main Ingredients Is um your garlic Your Ginger Your pimento Right so that's uh the allspice AKA Allspice and uh This is proper stuff from Jamaica oh did You get out yeah yeah give it a sniff And tell me what you tell me what you Can smell in it Girls clothes isn't it it's so strong And closed so that's why it's called Allspice because it has the kind of lead Flavors of clove and like cinnamon and Nutmeg it has all those different notes In it and it's it's incredible black Pepper Um so they're like your core ingredients I put like a bit of white onion in there As well as the spring onion oh yeah and Your scotch bonnets these are a must These are must don't before but habanero Get a scotch bonnets because you get Like a lovely fruitiness with this as Well Um so when you get cracking and we're Doing eight legs aren't we so tell us
About your cooking and your food when Did you start cooking when did you get Into Jamaican food and uh yeah your Journey with food so I guess Um All right like food has always been like A massive part of my life like when I Was when I was really little Um my parents moved to uh Hong Kong Because my dad was in the Navy and then So they tell all these stories about how Because I obviously like those like Seafood and they tell me stories about How I'd be there with like um like a Crab claw in one hand and like reaching For another and I just I loved it and I Think because me and my brother were Quite cute so then all the other people Would like give us food all the time and We and we loved it Um and then and then because my dad Traveled a lot he'd always pick up food From around the country and influences And things like that and so there's Always like lots of different food being Collected a lot of Cantonese cookery Um and then like a lot of South Asian a Lot of South Asian cookery Um and then and a lot of Jamaican food As well and the Jamaican food kind of it Was limited by what we could get hold of Um because we're in Weymouth so we had To go to like you know London or Whatever like a bit of a bigger city to
Go and get the food Um and then and he'd never let me help So he kind of I would sort of sit and Watch him and um and that was it really I I saw as I got older I started cooking A bit more and then Um when I was in my like 20s kind of Doing my first job and I had like a Career friends and I'd they make like Big batches of like curry goat for them And and stuff like that and um and and It was always just kind of like part of The repertoire I guess and then as I got Older you start to ask questions don't You and and you want to know a bit more About like why is like why is this kind Of link with this and it's like it's Like jerk chicken or like it's like jerk We kind of just jerk is Jamaican Everyone knows what it is kind of but Actually the story of jerk is really um Is really fascinating and that's what And that's what I love about food Because it's kind of you can just learn So much about people and and movement And um and it's good for making Connections right look at us right Exactly exactly the white onion Scotch Bonnets garlic ginger Yeah sure so I'm gonna I'm gonna look at It because I guess I want it all the Time so like so for the marinade we've Got 60 grams of Ginger four spring Onions I've actually used three spring
Onions because they're quite big ones Um one small onion uh two tablespoon of Pimento berries um two teaspoons sea Salt two tablespoons of sugar six garlic Cloves 15 times sprig at sprigs I mean I Haven't counted those but I'm sure That's right and then we're going to go In with some cider vinegar Um black peppercorns and one scotch Bonnet I've said here I think we're gonna be feeling like it's Cold so we need to we need to warm Ourselves up Um so that's going to go in here Foreign Yeah really warming And then This wow So please tell us for people who might Not be able to find these uh what are They called uh pimento or all spice yes All spices what can they use instead of It because they wouldn't want to miss Out on this lovely recipe I mean pimento So I'm quite flexible with with things I Don't want people to go out of their way To church to get things unnecessarily But I'd say like pimento is is pretty It's pretty important so get it online If you can and a lot of supermarkets Will do it but it will be in this Country it'll be called allspice Um and so one if one Supermarket hasn't Like Ella I think I'll put my head on
The line I think any big Supermarket Will do it Have seat haven't seen Yes That would be easy to find yeah and what I say and I say this in the book as well When you're using spamento because this Is Jamaican so you get all those Different flavors coming out Um and so smell it and if you're not Getting like the cloves and the cinnamon And and the nutmeg and all the different Even like a bit of vanilla then I'd add A bit of cinnamon powder a bit of nutmeg And a bit of clove like in with this so You're already getting all the colors It's a very like nuanced kind of flavor So you're getting all those different Directions and then so I'm going to go In with some sugar Some salt In fact I'll put a bit more So this is cider vinegar but you can use Any kind of like light vinegar You can use wow so much yeah you can Really it can really take like to sort Of take it And you want you want the heat you want A slight sharpness from the bigger Vinegar a bit of sweetness from the Sugar so it's like it kind of it's just Got everything you know it's like I've Got those different flavors And then place
Oh wow okay Spell it Can I smell it yeah Oh nice oh it's it's really sharp my Mouth as well It's quite freaky isn't it Just almost like the sourness you know Oh oh that smells lovely oh wow Oh I got what I can't like every time I write this I Just get excited for it right and then The chicken [Music] And then normally I put a bit of lemon In there as well just to kind of um So what are you doing now so you've Washed it so I washed it and so now I'm Just putting some um some like yeah sort Of sort of stabbing it so people always Talk about like where the word jerk Comes from and like jerking is like In some of the right kind of Contemporaneous text about the 17th Century and dragon is like the verb of Like Putting holes into the pigs to get the To get the flavoring in Um Yeah so like Jack is like a noun it is Like chicken but it's all like jerk pork Whatever but it's also a verb like to to Jerk it but isn't like the kind of the Cooking method she likes to kind of like Sort of smoke it kind of smoke it Grill
It it's um sort of smoking and Grilling All in one really it's like a real kind Of slow cook I'm gonna put those Into the bowl Oh lovely jet marinade over the top of It so you can um maybe like it reserve a Little bit for making some uh some jerk Gravy So how long would you leave this uh if You had time so I would I would leave it For maybe like I don't know like two Days or like I mean like overnight like 12 days is great Um oh sorry about 12 Days 12 hours Um yeah like overnight would be good and What I like to do as well so you're Getting trying to get all that marinade Into the slits but then also just like You know like making like sticking your Fingers so I always do with marinades I Don't do the same thing like so you're Just like trying to get it into every Little Every little bit So by the power of YouTube It brought us some already yes Here's what I made earlier wow so I've Made that what about 36 hours ago I Think because it was it was not Yesterday it was the night before Oh my God No oil no oil no so we're just gonna Um So I'm going to start take the
The leaves off like the smaller branches Why be Because so um traditionally Jack is Cooked over pimento and that's how that That's where how it started but you Can't really get pimento every time I Say this you can't implement it in the UK people send me links but it's not That sustainable to get pimento in this Country and Bay is everywhere and it's It's like it's quite a nice thing to be Able to you know like message your Street WhatsApp or whatever or ask your Neighbors or even just like we're in London I live in London and going around You can just like there are Bay trees Everywhere Um and so you can just go and help Yourself so and they kind of gives a Like a close enough Um flavor and then what you can also do Is Soak pimento berries and throw those Over and that really gives like the kind Of flavor of pimento Um Yes that's why Yes So how long in the uh in this barbecue Roughly I reckon between like I think Like an hour You were doing this in the oven So I guess a bit less I mean like about Probably about 45 minutes if you're Doing it in the oven I'd add a bit of
Smoked paprika to get a bit of that Smokiness or you could use that liquid Smoke or something So it's been half an hour Oh my God it smells It smells right doesn't it like it's Almost just like steaming Um yeah Oh beautiful my poor neighbors So it's been an hour okay so I'm gonna Open the vents okay So now we're going to go direct over the Let's have a look so we know that that's Kind of like a good internal temperature Okay Um And what we'll do is be really careful Not to break the skin I can move this to the side because you Can use you can reuse that really yeah Yeah because it's still got like it's Still got life left it there Um so uh Melissa kindly brought us some Pepper sauce uh the recipe for this if You're gonna message to ask it's in the Book motherland okay so that's ready And we've got the lovely Uh Gravy God this is amazing the chicken is Almost done and the rice is almost done So our lunch is pretty much there isn't It yeah Oh stunning stunning stunning oh my God
That is beautiful I'm sure it's done Melissa yeah I think So I think so let's go for it yeah Oh God Oh God Um so that is A beautiful chicken look at that that Looks amazing Smells so good it's so so good right can We eat let's do it let's do it Come on Right here guys Okay I'm gonna attempt to I know sorry my reminder Oh God I'm determined Would you not serve at all no you sort Of trouble up okay fine well okay I'm Gonna Save it hold now Foreign [Music] A bit of pepper sauce yes please It's got a little bit of pepper sauce in There Um We need to eat this okay let me just try Something oh the smell for the last one Hour I like it okay Anyways I love jerk chicken But that Watching you make it Yeah Not here
Oh that means the world I'm so glad I'm So glad That is seriously the best joke you can Have might have ever had amazing oh Silver Please try this at home It is insane Um you can get the rice recipe you can Get the chicken recipe All in Melissa's book I will leave the Links In the description thank you so much for Coming thank you thank you for having me I've loved it really good well you are Cooking not with me yeah okay all right Fine I thought you were going to do the Rice and peas and you only got you got Everything ready I was just chilling Sitting down I know but um this is so good guys Also please check out Melissa's Instagram Um her cooking is amazing her recipe she Does do amazing barbecues I have to say So she's inspired me to do more Barbecues in the winters which hopefully Uh I will you know continue to do that Yeah Barbecues for all around the air not Just for Christmas Barbecues are for Christmas not just for Someone yes that's it thank you for Watching guys see you soon bye
