Chef Kwame Onwuachi of Kith/Kin in Washington DC is in the Munchies Test Kitchen to share everything there is to know about making Jamaican jerk chicken. Kwame celebrates this iconic Caribbean dish by honoring its history and its cooking method, which requires brining and smoking the chicken. He creates a jerk paste from scratch with ingredients like soy sauce, thyme, Scotch bonnet peppers, tamarind paste, cinnamon, and more. Finally, he serves the jerk chicken with a simple jerk barbecue sauce.

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