The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: jun. 15, 2009
This recipe was delicious! I cubed the chicken and added ground ginger, cinnamon, nutmeg, orange and lime juice to the marinade. I also couldn't find a habanero, so had to use a serrano and added some chipotle puree that I had on hand. The chipotle added a really nice flavor to the mix along with some extra heat. After marinading for a few hours we skewered the meat and tossed it on the grill! My husband and I both really enjoyed this recipe - thanks!
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Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA
Living In: Yakima, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: jun. 2, 2009
Had to use Sherry Vinegar, and a serrano in place of the habanero. Loved the smell of the marinade, I think it would have been better if I had marinated longer than an hour...not crazy about the allspice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: jun. 1, 2009
This recipe was fabulous! I followed the recipe exactly (except I grilled instead of broiled) used the marinade for both chicken and shrimp, letting it sit over night. I will make this again.
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Cooking Level: Intermediate

Home Town: Redding, California, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
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Reviewed: may 28, 2009
LOVED this recipe. Sub'ed red pepper flakes for the habanero but other than that followed recipe with great results. I let it marinate overnight-lots of flavor. This is a keeper!
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: may 14, 2009
I have never had "jerk chicken" but wow this recipe was amazing...My husband loved it...the extra sauce is a must poured over it... I followed the recipe exactly..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: may 11, 2009
Super Easy!! Made chicken skewers for a barbecue and everyone asked for the recipe. Used rice vinegar instead of red wine vinegar as was what was on hand. DELICIOUS!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: mar. 31, 2009
I didn't really dig this recipe so much. The chicken was moist and a little sweet, I guess I should let it marinade over night next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: mar. 5, 2009
I have made this twice in the last 2 weeks. I love it! It tastes even better the next day. I didn't use a habanero because they didn't have any plus I wasn;t sure if it would be too spicey for my kids, just used a serrano pepper but other than that...I followed the recipes exactly and even my kids love it. A keeper for sure.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: mar. 3, 2009
If I could give this recipe 4.5 stars, I would. Overall, this recipe was a great recipe for jerk chicken. My only issue with it was the pepper. My husband and I love spicy food being that we are both from tropical regions but this was a bit TOO spicy for us. I recommend reducing the pepper to HALF of a pepper and I also recommend adding a few small pieces of tropical fruit, such as pineapple, kiwi, or mango to the marinade.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: mar. 3, 2009
This was really easy to make and healthy
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Cooking Level: Intermediate

Home Town: Clinton, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: feb. 25, 2009
This was okay. I felt like it was missing something (not sure what)? I might try it again and tinker with the recipe a bit.
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Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: feb. 25, 2009
This was yummy! I used half as much chicken (there's only 2 of us) and half of a habanero, then I cut the chicken into strips and put it on skewers. We grilled the chicken after it marinated overnight, and it turned out great! We turned ours into a salad, and I used the leftover marinade (after boiling it) to make a vinaigrette with a little olive oil and balsamic vinegar, and that was our salad dressing! We will definitely make this often- it was easy and full of flavor.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: feb. 23, 2009
I wasn't to impressed with this recipe. I followed it to the T and even decided to make it a second time with a jalepeno pepper instead and still did not like it.
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Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: feb. 2, 2009
This is a delicious marinade. Not a typical jerk chicken recipe, but it is well worth trying. I chose to make this as part of an effort to cut back on calories lately. A couple of notes: I doubled the recipe, and the amount was just right. There is also no need to pour any reserved marinade over the cooked meat. The broiled meat was perfect without any additional sauce. We actually used the extra marinade as a dipping sauce and decided the chicken was better without it. Will definitely file this one away and make it again!
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Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: jan. 27, 2009
This is fantastic and SO easy! A single big habanero is just enough spice - use two if you want it very warm! I was surprised to read the review from the woman whose hands were burning after cutting the pepper, but I guess it's all in what you're used to. We cook a lot of spicy food down here, and I've chopped up a dozen habaneros at a time before without getting even a finger tingle. I'd never heard of anyone wearing rubber gloves before. :S
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: jan. 20, 2009
This recipe turned out great. I have traveled to jamaica and wanted to recreate jerk chicken. My only problem was that I couldn't get a habenero pepper. I used jalepenos instead, but it was not spicy enough for my taste.
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Cooking Level: Expert

Home Town: Champaign, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: jan. 20, 2009
Maybe I did something wrong, I did use jalapenos because of earlier reviews. Other than that I followed the recipe exactly and even marianated it for 5 hours. This is not what I remember and was not spicy at all. It was flavorful, but not Jery Chicken which is what I was looking for.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: jan. 17, 2009
Wish we could give this 4.5 stars. It was very good, and very flavorful. We cooked it on the grill instead of in the oven.
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Cooking Level: Intermediate

Home Town: Northglenn, Colorado, USA
Living In: Sheppard Afb, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: jan. 15, 2009
Pretty decent recipe. I couldn't find any habaneros at the grocery store so I substituted 2 table spoons of diced jalapeno's and they had some spice to them but not enough to compel you to grab the closest cold beverage!
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Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: jan. 14, 2009
My family only changed this recipe a bit, but I think the changes made a GREAT end product; everyone absolutely loved it! We doubled the entire sauce recipe except soy sauce (6 Tbsp), used only 1 habenaro, and used 1/2 of a small, yellow onion. Also, we added a couple chunks of frozen mango and about 6 Tbsp of orange juice to the sauce. Served with Red Beans and Rice and roasted cajun corn on the cob.
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