My husband and I liked this quite a bit. We both felt it needed more heat, so I will double the pepper next time. I adjusted the recipe for two people and there wasn't enough sauce to pour over at the end, so I will increase that next time too. I just cooked mine in a skillet and added the marinade towards the end, just long enough to cook it and get it a bit thick and gooey. It had a very teriyaki-like taste to me. I've never had jerk chicken before, so I don't know if that's normal, but I think it would be great for beef too.

Reviewed On: Aug. 4, 2009