Reviewed: Oct. 16, 2007

Extremely tasty! I didn't have any red wine vinegar, so I used two tbsp's of apple cider, and one tbsp of white zinfandel that was in the fridge. Also, I used two jalepenos instead of the one habanero pepper, and when I tasted the marinade I thought "wow this is going to be way too spicy." But after it marinated for an hour and a half, we cooked it on the grill and it turned out perfectly! Had a good amount of spice, and a hint of sweetness from the brown sugar. This was my first attempt at jerk chicken and it turned out great!

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nateral

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Reviewed: Oct. 5, 2007

More sweet than spicy, but definitely yummy. I marinaded it overnight and cooked it on the grill. Very good served over salad.

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Sharon M.

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 4, 2007

This was pretty good. It was definitely easy and quick to make. The first time I made it, I used 2 jalapeno peppers instead of the habanero. It was good. Last night though, I made this recipe again with the habanero and I definitely like it better this way. I followed the recipe exactly as written and it was spicy hot...that's good of course since my husband loves spicy food. I'll be making this again if I ever need a quick meal. I made the sauce and cut the chicken the night before and let it marinate until I got home from work the next day.

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DMR

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Reviewed: Sep. 28, 2007

Delicious and easy to make. I doubled the marinade recipe so I'd have extra sauce. I left out the habanero since I didn't have one, but next time I think I'll use a few drops of tobasco instead. Served it over white rice.

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Edelbeetle

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Reviewed: Sep. 24, 2007

It would have been better on the grill. Otherwise, quite tasty!

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PURSEONALITY

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 19, 2007

I've made this several times, following the recipe exactly and we like it a lot - nice and spicy!

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Lisa

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

pretty good and fairly easy to make. tried mixing up the recipe a little but it didn't come out. :(

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rock star

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Reviewed: Sep. 5, 2007

goooooooood

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chefsarang

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Reviewed: Aug. 26, 2007

This was awesome! My boyfriend and I love anything with a kick and this certainly has some kick. The sweet, and spicey were perfectly balanced. We will definately make this again!

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Jenn

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Reviewed: Aug. 10, 2007

Very good. Though I'm sure it would have been better on the grill, the broiler was a nice, quick alternative to hauling out the charcoal. Doubled the sauce, and mighty glad I did. Thickened and served on the chicken and rice it's unbelievable. Used jalapenos fresh from the garden instead of habaneros, but added quite a bit of the seeds so I didn't loose too much of the spice.

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westerwoman

Cooking Level: Intermediate

Home Town: Bowling Green, Kentucky, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Aug. 8, 2007

I love this marinade. It is great for any chicken or pork. I also use jalapenos because I don't care for too much heat. I put the meat in a day or two before grilling to make sure the marinade really soaks in. Great recipe.

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Wanda M.

Cooking Level: Intermediate

Home Town: Tonkawa, Oklahoma, USA

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Reviewed: Jul. 5, 2007

Used jalepeno pepper and cooked chicken strips on the grill and it was very tasty. Used about 1.75lbs of chicken breast. Can't wait to put the leftovers in a wrap and eat as a sandwich.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Jun. 7, 2007

Different! I think I'm going to have to make this a few more times and get used to the flavor. It's good, just... different! I did follow the suggestions and doubled the marinade, and marinated the chicken for 24 hours. Used half a jalapeno and a quarter of a habenero, and the spice came out perfect.

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TallyAmy

Cooking Level: Intermediate

Home Town: Hialeah, Florida, USA

Living In: Tallahassee, Florida, USA

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Reviewed: May 18, 2007

Yummmm! I loved it! My husband loved it too, and thats saying a lot!

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QUEENWEEN

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Reviewed: May 3, 2007

very easy and delicious. i'll bring this dish into work and end up sharing it with my co-worker every single time!

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Jennifer

Cooking Level: Beginning

Living In: Bradenton, Florida, USA

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Reviewed: Mar. 19, 2007

I used chicken thighs and marinated 24 hrs. The flavor was rather...odd. While I was eating it I kept trying to like it more than I did, my husband agreed. I don't think we'll make it again- however, I've never cooked chicken on the broiler before and I did like the way it was cooked, so I'm glad I tried it.

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organix

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Reviewed: Mar. 16, 2007

1st time making it. DELICIOUS! Everyone loved it! VERY glad i went with this jerk chicken recipe.

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Coco

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2007

I substituted 2 Jalepenos for the habenero and it was Incredible!!!

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Ninja Cook

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Reviewed: Mar. 9, 2007

I only got to marinade the chicken for 1 hour but I was quite impressed with the flavor. I increased the quantities on everything (especially the allspice)and added fresh chopped ginger and ground nutmeg. It was cooked a little too long but the leftover marinade I reduced and drizzled over the top and served with wild rice. A really good starting point for Jerk chicken.

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SOULTRAIN

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 26, 2007

Tasted too much soy when I made it. So I added more vinegar and some grey poupon mustard. Tasted much better with that done. We will see how it tastes after it is cooked. Update...It tasted pretty good. It did have an odd flavor to it. I am going to try another one on here, just didn't impress us.

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