Reviewed: Dec. 19, 2011

A+++++ PHENOMENAL!!!!!!!!!!!!!!!!!!!!!

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Reviewer:

lynette

Cooking Level: Intermediate

Reviewed: Jul. 14, 2011

3 TBS olive oil

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Reviewer:

kira

Reviewed: Jun. 26, 2011

This is an easy recipe to make and it was tasty. But it will not be added to my regular rotation. Only when I am looking for something different.

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Reviewer:

BALDOR1

Cooking Level: Beginning

Reviewed: Jun. 5, 2011

Delicious, especially as a marinade for tofu (I don't eat meat). Why is is "faux" jerk though? Tastes exactly like the ones I had in Jamaica (except maybe missing ginger).

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Reviewer:

YummySmells

Cooking Level: Expert

Home Town: Ajax, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Apr. 7, 2011

Faux Jerk Chicken Haiku: "Love this marinade! Chicken bathed in it one day. Spicy jerk, yah mon!" This was great chicken; however, "Jay's Jerk Chicken" from AR is far superior in quality, but this recipe made up for that with its ease of preparation. Followed the recipe exactly, subbing jalapenos for the scotch bonnet and going a teensy bit heavier on the allspice. Leaving my chicken tenderloins marinating in it for a little over 24 hrs. resulted in a moist, flavorful hunk o' jerky poultry goodness.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Nov. 6, 2010

This is great. Used the marinade on chicken thighs, then cooked under the broiler. Will definitely make again.

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Reviewer:

ReJean

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Chesterfield, Indiana, USA

Reviewed: Sep. 12, 2010

this recipe is delicious it also taste very good served over a baked sweet potatoe mixed with honey, cilantro and a papaya cut into a relish like the way they serve it at claim jumper's i love it

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Reviewer:

bernadette

Reviewed: Aug. 21, 2010

This is absolutely awesome! The first time I made it for my daughter's birthday party, we used the oven. It has an intense flavor and there were NO leftovers. My friend made it on the grill. It still had a good flavor but not as intense.

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Reviewer:

Jody

Reviewed: Nov. 27, 2009

super easy, marinated it for a day and baked at 350 for about 1hr. I used 1 bone-in breast and 4 legs. Loved it!

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Reviewer:

Jaime

Reviewed: Oct. 16, 2009

I love this recipe! It is one of my absolute favorites and I make it whenever I get a chance. Always juicy, tender and delicious. I mix up all the ingredients and let the chicken marinate for about 24 hours. I substitute chili powder for the bonnet chili peppers because I can't get those at any of my local grocery stores; other than that, I make everything as directed. As sides, I serve long grain wild rice and fried plantains (Alton Brown's "Good Eats" recipe). I love love LOVE this meal!

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