Reviewed: Oct. 28, 2005

I loved this recipe. I especially loved the sauce so I doubled the amount called for in the sauce.

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Reviewed: Oct. 7, 2005

Great spicy dish. My husband absolutley LOVES this and I can't make it often enough. I use thinner breasts and back off on the oven time to about four minutes on each side or my chicken pieces dry out. If you don't like it so spicy you may try a 1/2 unseeded habanero. Thanks for the recipe.

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camsmom11

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Oct. 3, 2005

This chicken had a wonderful flavor, when your mouth stopped burning! I must have gotten a hold of a seriously hot habanero--holy cow! Only the strong were able to put the sauce over rice, as it was I was glad I only marinated the chicken for an hour. I would totally try this again with a wimpier pepper cause the flavors were great. Very simple to make, took no time at all to prepare. Thanks for all of the suggestions, and I'll certainly try it again.

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JC66

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Reviewed: Sep. 12, 2005

Wow. I was really impressed with this. I doubled the sauce, but next time i will triple it. Could not get enough.

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DSHCORY

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Aug. 28, 2005

Good stuff. We eat this with brown rice. When we don't have the habanero pepper on hand we have used hot sauce, chili pepper or red peper flakes. All were good substitutes. We never have enough extra marinade to heat up, but it is fine without the extra marniade on top.

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LITESHOE

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Reviewed: Aug. 28, 2005

ok. didn't really taste like Jerk Chicken. But is had a different taste.

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ZANNAH17

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 10, 2005

This chicken begs to be grilled! I love this recipe. This is one you'll want to add to your rotation of quick, healthy, easy recipes. I wasn't looking for a sweet marinade so I cut the sugar to 2 T. but I think 1 T. would have been just fine too. Anyway my hubby loved this....he paused mid meal and said "I think this is the best chicken I've ever eaten." works for me!

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Spongebob7

Cooking Level: Expert

Home Town: Carmel, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: May 25, 2005

Very nice.

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VOXMORGAN

Cooking Level: Intermediate

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Reviewed: May 10, 2005

The flavor of this is delicious. I substituted vegetable oil for the sesame and dried thyme for fresh. Followed the recipe other than that. Next time I would make more of the sauce to have some to put over my rice. I did take the seeds and membranes out of the habanero pepper, but would probably leave them in next time, since it wasn't very hot without them. Definitely will make again.

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COOKIN LADY

Cooking Level: Expert

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Reviewed: May 1, 2005

followed recipe exactly, good but not great. I won't make this again.

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Apr. 28, 2005

Great flavor! I made mine w/o the oil and w/ a jalapeno pepper (they didn't have any habanero at the store). It was delicious! I used boneless, skinless chicken tenders instead of breasts and marinaded them over night. We cooked them on the Foreman grill.

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 6, 2005

very good in taste. more spice

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MADCOOKER223

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Reviewed: Feb. 28, 2005

This was the tastiest chicken I've had in awhile! We served it on top of cesar salad and it was great. I added a little more brown sugar then called for to make it a sweeter sauce and put in 3/4 of the habanero pepper. Next time, I would just keep my fingers covered when cutting the pepper because my fingers tasted spicy and hot for at least a full day after cutting it. Even after soaking my fingers in lemon juice, they still had the pepper taste.

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DREAMCHARADE

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Reviewed: Feb. 20, 2005

I made this recipe for our Valentine's dinner at home, and my husband and I really enjoyed it! For reasons unknown, the habanero pepper I used didn't have much "kick" to it, so I ended up sprinkling the chicken with ground cayenne pepper before we ate it. I made extra marinade and put some in a separate container so we could pour it over our rice. We will be making this again!

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DARLISS00

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Reviewed: Feb. 10, 2005

Delicious!!! Substituted a handful of red cayenne peppers for the habenero - and still came out wonderfully... My boyfriend was glad the hotter pepper wasn't used (wimp! :)) He said to save this one, and make it often.

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HEJJERS

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Reviewed: Jan. 27, 2005

absolutely fantastic. Will make again and again. I'm not even that crazy about jerk sauce, I just made it because my boyfriend really likes it. I'm a convert!

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LDIERKES

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2005

I have made this recipe many times and everyone loves it! I have even placed the marinate on shrimp.

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KW

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Reviewed: Oct. 30, 2004

At first i didnt think i would like it because the marinade smelled funky but i was very surprised it was delicious served over rice and very easy to make

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SUZ830

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Oct. 6, 2004

This recipe is great! The chicken had such a great flavor, with just enough spice!

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TORIGCOOKIN

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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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