How Brooklyn’s Best Jerk Chicken is Made | Made to Order | Bon Appétit

Chef Niki Gordon of Irie Jerk in Brooklyn shares how to make authentic Jamaican jerk chicken. From a 48-hour marinade packed with Scotch bonnet peppers to slow cooking over lump charcoal and smoke, learn the flavors and techniques behind one of Jamaica's most iconic dishes. Want Bon Appétit shirts, hats and more? https://shop.bonappetit.com/?utm_source=youtube&utm_brand=ba&utm_campaign=aud-dev&utm_medium=video&utm_content=merch-shop-promo Still haven’t subscribed to Bon Appétit on YouTube? ►► http://bit.ly/1TLeyPn Want more Bon Appétit in your life? Subscribe to the magazine! https://bit.ly/313UWRu ABOUT BON APPÉTIT Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.