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How NYC'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.
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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.
Tuesday, June 30, 2026
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