Reviewed: May 8, 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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Reviewer:

ika43

Reviewed: Mar. 30, 2009

I didn't really dig this recipe so much. The chicken was moist and a little sweet, just not very flavorfull. Check out Jay's jerk chicken instead!!!!

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Reviewer:

DJDOLAN

Reviewed: Mar. 4, 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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Reviewer:

HeatherinFL

Cooking Level: Beginning

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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Reviewer:

JStew

Cooking Level: Intermediate

Reviewed: Mar. 2, 2009

LOVE LOVE LOVE This recipe! This was really easy to make and healthy. I make it all the time for my husband who is diabetic.

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Reviewer:

Rie Always Trying to Cook

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

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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Reviewer:

grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

Living In: Dallas, Texas, USA

Reviewed: Feb. 24, 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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Reviewer:

srobersonnc

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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Reviewer:

wakechick25

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

Living In: Chandler, Arizona, USA

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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Reviewer:

TexCook

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jan. 26, 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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