TODAY | December 04, 2012
up with jerk chicken . chef, good to see you.
>> good to see you. how are you doing?
>> i'm doing good. i'm wondering, why is it called jerk kitchen?
>> all kinds of jamaican jerk when you go way back in the days. your wife calls you a jerk, it all started so the jerk makes you stir up really.
>> we could have easily called this joe michaels chicken.
>> you could.
>> he's our director.
>> do like barbecue. dry rub or a wet marinade.
>> you go tore the dry one it goes real quickly. you go for the wet and allow it to soak for a couple of days.
>> going to make both.
>> help me pour it in here. onions are going in. now this year, you have this on the top, here you have the seed and --
>> that's hot.
>> whenever you use it.
>> be careful.
>> don't go to your eyes.
>> gar little really tenderizes your chicken and your ginger and thyme and bay leaf and over here you have the soy sauce where you want the chicken looking dark. if it's white it's not jerk.
>> and this is your oil, there you go. the oil of your choice and then we blend. want to blend it for me?
>> sure. there you go.
>> there you go.
>> and soy that goeis done.
>> pour it on here.
>> allows the chicken breast , allow it for 24 hours . at home when you have a whole chicken you'll go for two to three days, really, wow.
>> okay. and i'm going to make sure this is well done for you.
>> so you put this in, either indoors or outdoors.
>> outdoors, but here this is -- this is the way we're doing it here now on the grill, but at home you will go for your jerk, want the smell of the place, you now smell it.
>> yes, i'm smelling it.
>> good. on each side you do it like for ten minutes on each, okay.
>> wow. that is really pungent.
>> and when you do it on the share cole, it's smokey.
>> ah, okay.
>> so you do this.
>> can you adjust the spice so it's not quite as spice?
>> you can adjust it because what you do, you take away some touch. you want to go outside and get a real touch for you.
>> and you cook this up now. can you do this in a sense, especially if you've got a day or two ahead of time.
>> coming up. a lot of this in jamaica. then we'll have the chicken jerk, fish, you name it.
>> how do you serve this?
>> here you go on the platter here.
>> best with rice and peas , or it can have a festival with sweetness after.
>> and what's the cause?
>> this is a sauce. we have the mild sauce and then the spicy sauce.
>> i'm going for the mild i think.
>> no problem.
>> that is terrific.
>> a little bone there.
>> and the peas and rice very nice.
>> the rice and peas , traditional, every sunday.
>> that's a little hot though still.
>> you'll be okay. just a little red stripe beer and you'll be okay.
>> rice and peas and traditional dinner. got to make sure to get it all red, don't use canned kidney beans.
>> that's cheating.
>> and hear you have all the ingredients over here and this is your authentic coconut. you take it out and you put it in a blender and blend it and then you get this coconut juice .
>> chef, thank you so very much.
>> you are so welcome.
>> you're not sweating from this.
>> not at all. they turned the air conditioning off in here.
>> i guess i'll be seeing