Reviewed: Mar. 11, 2008

Very good sauce! Excellent flavor! Doubled everything, except chicken and pepper (used one jalapeno), which wasn't spicy in the least, but delicious. Plan to try again with habanero and thigh meat. Definitely a keeper!

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Christina

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Feb. 29, 2008

This is really good! We had it for dinner tonight, I followed the recipe verbatim. I de-seeded the habanero though, and hubby ended up putting the chicken stips on the grill. I served it on white rice along with a mango salso recipe I found on this website also. We like it VERY MUCH! However, I am personally calling it "Teryaki Chicken With A Kick", 'cause that's what it tasted like to us. Very good though and I will definitely make it again.

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pizzafreak

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Feb. 19, 2008

This is definitley noit jerk chicken. However, the mixture gave the chicken a really good taste. I only marinated for 20 minutes and it was still good. Thanks for the recipe, my whole family enjoyed it.

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Jane

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Reviewed: Feb. 14, 2008

Not quite authentic jerk, but pretty close. I gotta say some of the reviews on here are RIDICULOUS! It is common sense that when cutting up hot peppers to wear gloves or just not touch the pulp..and yes this is a spicy dish...that is what Jerk Chicken is SUPPOSED TO BE, so don't complain that it is too hot, traditional jerk recipes use scotch bonnett peppers which are close in heat content to a habanero... if that is too hot for you then use jalapenos or cut back to anaheim or poblano peppers. Thanks for the good recipe!

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TCmofo

Cooking Level: Expert

Home Town: Westminster, Maryland, USA

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Reviewed: Feb. 8, 2008

yay! i liked this alot! so did my mom! my boyfriend didn't like it though. but thats ok!

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alex

Cooking Level: Intermediate

Home Town: Woodbridge, California, USA

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Reviewed: Feb. 3, 2008

This turned out great and it wasn't a lot of work! Made a couple of changes based on what I had on hand--didn't use the sesame oil and used green onion instead of regular. Also cooked on my George Foreman grill instead of broiling. It was so easy and spicy! :)

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EMMYLOU323

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 3, 2008

November 12, 2007: This is an AWESOME receipt!! I did not have any habanera peppers (nor will I ever) so I used 2 small HOT chili peppers and the equivalent number of HOT jalapeño pepper slices. It was a little too hot for my normal taste buds; however, the overall flavor is absolutely GREAT! I also had some fresh parsley and some fresh cilantro and used a little of each of these. Cilantro is a definite must here. I had one very large chicken breast (.7 #) but went ahead with the whole marinade receipt since I didn’t think the above receipt had enough fluid. This was about the correct amount of marinade for 2 servings. I also had creamy chicken with rice and a small salad. The extra marinade was excellent on both the chicken and the rice. Also, 1/4 teaspoon of onion per serving! Give me a break. I used 1 teaspoon of onion powder and 2 would have been better. Try one medium sized onion. Jan. 28, 2008: Second time. This is one extremely good chicken marinade. I marinated one chicken breast (sliced into two thinner pieces) for 24 hours and then used my Forman grill for 6 minutes. Perfect! I had long grain white rice with the chicken (sauce poured over everything) and had a spinach cranberry salad with homemade balsamic vinegar with poppy and sesame seed dressing.

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Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Feb. 1, 2008

watch out for the habaneros. next time i'll only use half or de-seed it first. i made it as a sauce instead of a marinade by slightly sauteeing the chicken first, then adding the sauce until it reduced some.

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me & bp

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Woodland, California, USA

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Reviewed: Feb. 1, 2008

This was tasty and easy, but a little sweeter than I usually look for in a good jerk recipe. Might try some extra spice and a little less brown sugar next time.

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IrishEyes

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2008

Excellent! We had no habanero, just used a tsp of red pepper instead. We loved it!

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Rosie

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Jan. 30, 2008

My hubby, 4 kids and I LOVED this! I pureed red pepper with the rest of the marinade since I had one to use up, and it was delicious! I'd love to double it next time to make more sauce to pour over the rice, also. THANK YOU!!

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CLJOHNSON4

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Willmar, Minnesota, USA

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Reviewed: Jan. 29, 2008

My husband and I enjoyed this very much. This is one I am going to try this summer on the grill!

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FISHINLYN

Cooking Level: Intermediate

Living In: Cortland, New York, USA

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Reviewed: Jan. 15, 2008

Great recipe! I was a little scared of the habanero at first but it was fantastic. Even my 7yr old and 5 yr old loved it. This will definatley be made again.

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NAKOHLER

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Reviewed: Jan. 7, 2008

This recipe was delicious! I doubled the marinade recipe and after pan frying the chicken to brown added the rest to make a sauce. I served the chicken over coconut rice and with Pineapple Mango Salsa. They went together perfectly. So good!

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Karri

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Reviewed: Dec. 20, 2007

I am a firm believer in using the senses to cook a recipe. If, during the cooking process, a dish looks visibly unappealing or smells unappetizing, my opinion of it is often affected upon tasting. This recipe violated my sense-oriented cooking methods. I did not care for the smell of the marinade as I loaded the ingredients into my food processor. I could not continue with the recipe. I DO NOT recommend this recipe.

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Jennifer

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Dec. 20, 2007

THIS WAS AMAZING. It was, in fact, really spicy!! I turned the chicken w/ my fingers, since I didn't have any clean tongs, then licked my fingers and my mouth started burning! I loved it. I had to eat this w/ 2.5 glasses of water. [I served it w/ brown rice, also].I forgot to buy onion, so I didn't include that...I also had to make more sauce while the chicken was marinating in 3/4 of it, 'cause it didn't seem to make very much. But I would definitely make this again!

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Whitney

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 12, 2007

This was delicious! Will definitley make many times again.

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psad21

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Reviewed: Nov. 3, 2007

A little strong on the spices but still good.

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audriesaur

Cooking Level: Beginning

Living In: Diamond Bar, California, USA

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Reviewed: Nov. 2, 2007

I was surprised this was so good!! The ingredient list is deceptively simple. I used dried red hot pepper flakes since that is all I had...but I am looking forward to the haberno pepper next time. Try with plain basmati rice!

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