Reviewed: Oct. 3, 2004

This was quite good. I used jalepenos, because I didn't have any habanaros on hand. I will definately try habanaros next time though. Great low-cal, low fat recipe.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Aug. 24, 2004

Very good! It's now a regular meal in our house.

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HDAWN79

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Reviewed: Aug. 8, 2004

This was fabulous, simply put. The only change I made was using 2 habanero peppers instead of one. I marinated the chicken for a little over 2 hours. Boy, is this spicy. Not the "gag me I want to puke" spicy, but the "this is spicy delicious" spicy. I see some people comparing this to "Jays Jerk Chicken", also on this site. I have tried both. They are very different recipes, neither better nor worse than the other. Jays Jerk Chicken is a much sweeter recipe, not as firey. This isn't very sweet, but boy is it hot. So, however your tastes are, pick the recipe that you and your family would like best. My husband says he slightly prefers A Jerky Chicken. I can't decide, but I couldn't eat A Jerky Chicken on a consistent basis unless I bought stock in Pepcid!

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MRSNUTS

Cooking Level: Intermediate

Home Town: Tyrone, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 17, 2004

This recipe is great!!! Me and my boyfriend love spicy food and this is it. This recipe has flavor and heat. I will be making this again and again.

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KARMAHOLE

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Reviewed: Jun. 24, 2004

I use this recipe all the time. I use habanero pepper sauce so it is easy to adjust the degree of spiciness.

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esilas

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Reviewed: Apr. 29, 2004

OK, so maybe I am merely a novice in the kitchen, but here I am preparing this dish (it's marinating as we speak) and my hands start burning. How was I supposed to know not to touch the pepper with my hands? Apparently (now that I have researched the Habenero peppers online) you are not supposed to touch these peppers with your bare hands (i.e., you are supposed to wear rubber gloves) and you must wash the cutting board and knives to prevent the spreading of this capsaicin in the pepper which can burn your skin upon contact. I THINK THIS IS SOMETHING THAT SHOULD HAVE BEEN INCLUDED IN THE RECIPE DIRECTIONS!! Some sort of 'handling instructions or warning' and what to do if you happen to come into contact with this capsaicin. I am so disappointed, I am ready to dump the dish and start something else for dinner.

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Huggle Buggle in MA

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Reviewed: Apr. 9, 2004

I only had time to marinate this for 1 hour and it was wonderful!! I was a bit liberal with the onion and garlic since both my husband and I love lots of garlic. It turned out perfect. It had a good amount of heat to it with 1 habanero, but it was definitely not too hot. I took the leftovers for work and everyone loved it. I will definitely make this again and marinate it a bit longer to increase the heat of the habanero.

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ALCLAYWELL

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Reviewed: Apr. 7, 2004

This marinade is great!!! I let the meat marinade over night. I only used half of the pepper since I had read all the other reviews and a lot of people said it was very hot. I will definitely make this again. The only thing I don't like about it..there is not enough sauce left over for the rice, it's kinda dry with only the meat.

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NAYL

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Reviewed: Feb. 25, 2004

MY MY MY. Others have suggested to marinate this overnight for more flavor and we did. We love spicy food. This was really hot. We all had to have bread and butter to cool our taste buds. Ended up using the leftovers to make chicken salad in hope that the mayo would cool the habenero. We could no even use the sause as the chicken was hot enough as it was. WOW!!!!!

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 17, 2004

Amazing recipe. I loved it and my husband loved it as well. Thank you!

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XIUZOLLI

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Reviewed: Jan. 14, 2004

I sort of made a cross between this recipe and "Jay's Jerk Chicken," also on this site. I added freshly chopped ginger and lime juice. I also broiled it for about 20 minutes because the chicken was still pink in the middle. Can't wait to try it on the grill! Take my suggestion and make more marinade so there is more sauce to drizzle over at the end. See also: comments under Jay's Jerk Chicken.

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AIMEEWOZ

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Santa Barbara, California, USA

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Reviewed: Jan. 14, 2004

Very good. i like spicy, so i added 2 peppers instead of one....WOW! very spicy! be carefull.

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MICHELE02149

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Reviewed: Jan. 9, 2004

This recipe was terrific! Cut the seeds out of the habenero to keep the flavor and mellow out the heat. I only marinated for the min. hour and it was very flavorful. i will make this one again. thanks for sharing.

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BURNTCHICKEN

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Reviewed: Dec. 17, 2003

Was very good. Seems like it should have been a bit spicier tho.

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SHAWNLAVRAR

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Reviewed: Nov. 19, 2003

I only marinated my chicken slices for an hour -- the flavor was good, but we would have liked it to be a bit spicier. Rather than adding another habanero, I think I'll marinate the next batch longer (maybe overnight?).

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Nov. 12, 2003

Excellent dish. I am a fan of spicey foods so I doubled the amount of peppers...don't do this. It would have been plenty spicey with a single pepper.

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FIRE27

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Reviewed: Nov. 7, 2003

This was a hit for my son and I. I only marinated for an hour and it was great!!!

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NJSS2000

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Reviewed: Oct. 16, 2003

Fantastic!

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OCTOBERFEST

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Reviewed: Oct. 7, 2003

My husband and I loved this recipe and will certainly make it again. I added some carribean spice and marinated it overnight. it was very tasty to say the least!

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RILENE10

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Reviewed: Sep. 22, 2003

This was so good the lemon lime taste averything was a good hit my husband loved it im definitly making it again

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AZURA123

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A Jerky Chicken

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