Reviewed: Feb. 25, 2007

The only thing I did different was to add the juice of one lime. That said, it was a good recipe. A little too sweet for me, but good. Next time I will add one more habanero pepper, add the juice of one orange and one lime, replace the sesame oil with canola and try that.

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BILLIEBCC

Cooking Level: Expert

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Reviewed: Feb. 19, 2007

Wow, Perfect!! The taste was incredible. The only change I made was to grill the chicken breasts for what I believe was a more authentic taste. And believe the others when they tell you...to keep and use that leftover sauce...it makes the dish fantastic! Thank you!

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Feb. 15, 2007

This chicken is awesome!! It is very tasty. I think you should use whatever type of pepper you like.It will taste yummy no matter what because of all the other ingredients!

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TaraCraig

Cooking Level: Beginning

Home Town: Canton, Ohio, USA

Living In: Gulf Shores, Alabama, USA

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Reviewed: Feb. 15, 2007

LOVED IT!! Will make again and again. Doubled the sauce so i could baste it as I grilled it. Husband wants to try it on shrimp and grilled veggies next time.

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shroom

Cooking Level: Expert

Living In: Alliance, Nebraska, USA

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Reviewed: Feb. 15, 2007

This was a very good recipe, I will be making it again. I did not give the recipe 4 stars because I had to add some lime juice and substitue jalapenos.

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Chopper

Cooking Level: Intermediate

Home Town: Mill Creek, Washington, USA

Living In: Mountlake Terrace, Washington, USA

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Reviewed: Feb. 5, 2007

I loved it. I doubled the chicken so I tripled the marinade....i wish i had quadrupled it. i let it marinade all day. I used serrano peppers and there wasn't a bit of spiciness to it. I lined a shallow pan with tin foil laid the chicken in a single layer and then poured most of the marindae it was soaking in on top so it cooked in its own sauce. Then i poured the rest of the reserved over the top after it was done cooking. It was tender and juicy and delicious and me and the kids gobbled it up. My husband hated it and refused to eat it so i probably won't make again....what a shame.

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TIGERTRAX3

Cooking Level: Intermediate

Home Town: Westlake, Louisiana, USA

Living In: Jesup, Georgia, USA

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Reviewed: Jan. 30, 2007

This was a great recipe and the spicier the better! I make double the marinade to put on top of white rice with the chicken. I have made this recipe twice and love it. I served this at a dinner party and my friends enjoyed it very much!

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brandyceliz81

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Reviewed: Jan. 4, 2007

Easy recipe to follow. I cut the chicken in too small of strips and it dried it out too much (my mistake). The flavour was excellent...like others suggested, I doubled the marinate so that we could use the extra as a sauce (I used 1 pepper in total-seeds and membranes removed).

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Kidd

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Reviewed: Jan. 1, 2007

I made this for my daughter's birthday party and it was a big hit. I followed the recipe to a T, except I used two habanero peppers and 4 cloves of garlic...to kick it up a notch. One warning--it is a total must to use gloves when handling habanero peppers. My fingers and nails were burning for an entire day! (Boy have I learned my lesson in not under estimating the powerfulness of these tiny things.)

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LYCOLLINS

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Reviewed: Dec. 13, 2006

I thought this recipe was absolutely terrific! I used chicken thighs instead of breasts and baked at 475 for about 40 minutes turning once and left the marinade in the pan so the chicken wouldn't stick to the bottom. The only thing is I didn't think it was spicy enough with the one habanero for it to be true spicy jerk. Next time I'll use to peppers instead of the one. Thanks so much for this recipe, it's a great one.

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SHEROS

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Reviewed: Nov. 15, 2006

This was just DELICIOUS!! I had to make one substitution because I thought I had soy sauce on hand, but didn't. Instead, I used oyster sauce. Served with some boiled baby red potatoes tossed with olive oil, white wine vinegar and minced fresh mint, and a side salad. Great meal! Thanks so much!!!

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sugarmagnolia_fl

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Atlantic Beach, Florida, USA

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Reviewed: Oct. 31, 2006

If I could more than 5 stars I would! I love jerk chicken, so I was so excited to find a recipe for it. I was wrorried making it, but I was so happy with the results. *Note- I used pre-breaded chicken strips and it worked fine. The only thing was, and I don't know maybe it was just my broiler, or that the recipe has sugar in it, or that it was pre-cooked/frozen chicken, but I only needed to cook myn for about 10 min.

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Blondi

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Reviewed: Oct. 26, 2006

This chicken was very good. I used only half a pepper because I was afraid it would get too hot. It did not!!! I wished I had added more, I was looking forward to spicey and it wasn't. I marinated it for 24 hours and put it on skewers and served it over salad. Everyone loved it. I had some chicken left in the marinade that I used after 2 days of marinating and it was even better. Enjoy!!

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MommyBennett

Cooking Level: Expert

Living In: Lititz, Pennsylvania, USA

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Reviewed: Oct. 10, 2006

This came out great. Both my husband, who likes hot, and my 7 year old devoured it. I will be making this again many times.

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cateck

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Reviewed: Oct. 3, 2006

This recipe was OK - not nearly as good as the jerk chicken we had in Jamaica - still looking for the perfect recipe!

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Luv2Cook

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 2, 2006

I followed this recipe exactly and it was great, my family can't wait to have it again. Yummy!!!

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APIRES74

Cooking Level: Intermediate

Living In: Cranston, Rhode Island, USA

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Reviewed: Aug. 23, 2006

I loved it! The only thing I did different was grilled it on the bbq. Turned out great!

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vettech

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Aug. 2, 2006

So this isn't a "traditional" jerk- WHO CARES!!! It's wonderful! I just made this tonight, and my husband wants it again tomorrow night with shrimp instead of chicken! I used onion powder and dried thyme because it was easy, and went for a whole habenero. Now I like spicy, but habeneros scare me. I de-seed completely (WITH GLOVES!) and left a little of the menbrane. It was just spicy enough, and my husband who likes super spicy was fulfilled with the reserve sauce to kick up the heat. Our seven year old devoured it- spicy side sauce and all. The sweet is fairly subtle, and the spice creeps up slowly. Very Good. We will make this a regular. Thank you.

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Raiven

Cooking Level: Intermediate

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jul. 27, 2006

We loved this recipe--especially my husband who really likes spicy food. I made a honey mustard dipping sauce for myself to tone down the heat a bit. Definitely a great recipe as it is and this will become a part of my frequently used recipe list!

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Liz W.

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Reviewed: Jun. 17, 2006

This is a fantastic dish; I always receive many compliments/requests for the recipe whenever I make this. I've always used whole chicken breasts and grilled them. The vinegar cuts the heat of the habanero peppers, so the longer you marinate the chicken the milder it becomes. And that's why I typically use 3-4 habanero peppers (seeds and veins removed) and marinate it overnight.

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cam

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A Jerky Chicken

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