Reviewed: May 6, 2012

Really Great. I sometimes use "Webers" Five Fire spice with this recipe for a real big kick.

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Reviewer:

Tonya

Reviewed: May 1, 2012

Simple, easy, great flavor, SPICY and was a nice alternative to ordinary chicken. I didn't have any onion powder on hand and added a smidge more cayenne, but other than that, I wouldn't have changed a thing and will add in the onion powder next time. A definite keeper..

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Reviewer:

KKirik

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Mesa, Arizona, USA

Reviewed: Apr. 23, 2012

Love this recipe. I did not use as much butter as the recipe required, actually I didn't use any. I used Olive oil and it turned out great. THIS IS A KEEPER!

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Krissy

Cooking Level: Intermediate

Reviewed: Apr. 17, 2012

Delicious and super easy!

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Sarah

Reviewed: Apr. 5, 2012

We love this chicken! Just like someone else said I changed the serving size to 20 and keep a jar of this rub on hand. I put it on both sides of the chicken breast, I don't spray the breasts at all, I just rub it in. I sear it on both sides in a Cast Iron Skillett for about 1-1.5 mins on each side and then cook it in the oven for about 20-25 mins. Then I take it out and let it sit for about 5-10 mins and then cut it up and serve it over romaine lettuce with some parmesan cheese and caesar dressing for a Chicken Caesar Salad. It's awesome!!

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Reviewer:

jlw0622

Reviewed: Mar. 30, 2012

Just OK. Could have used double the amount of spice this recipe created for two med/lg breasts. I really liked the Blackened Salmon spice recipe and would use that instead (even on chicken) next time.

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Reviewer:

Naomi

Cooking Level: Beginning

Home Town: Wrangell, Alaska, USA

Living In: Seattle, Washington, USA

Reviewed: Mar. 15, 2012

Wow this is a great quick meal. Put those herbs/spices together/sear/cook/BAM done. Made with the Mexican Rice and they paired real well. I had 2 big huge breasts that I cut in half and I should have doubled the herbs/spices but still came out nice.

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Reviewer:

AuntE

Cooking Level: Intermediate

Home Town: East Lyme, Connecticut, USA

Living In: Lebanon, Connecticut, USA

Reviewed: Mar. 14, 2012

a weekly dish!

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Reviewer:

KatieRoos

Reviewed: Mar. 12, 2012

Very Spicey! This is my first time making Jerk chicken and my family liked it. I paired it with a salad of baby mixed greens and roasted cauliflower. I had to cook it much longer than 5min in the oven, but I also made more chicken. I cooked 6 chicken breasts for 30 min and they came out just right.

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Reviewer:

cookwithlove

Cooking Level: Expert

Reviewed: Mar. 12, 2012

We had this for dinner. It's excellent. The instructions are perfect. I had to increase the oven time by about 4 minutes to account for the thickness of the chicken breast I used. I mixed the spices but tweaker bit using half of the cayenne and white pepper. I would make this again. Thanks Karena!

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