The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 31, 2009
This was so good! It the cinnamon and spice reminded me of an Afghani recipe that I absolutely love! I made a rice pilaf and they were perfect together! I will definitely make this one again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 20, 2009
Made this delicious marinade and let stand overnight. The next afternoon we ate the chicken on ciabatta bread as a Jerk Sandwich. I even cooked it indoors on an electric grill due to rain.... Fantastic!
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Cooking Level: Intermediate

Home Town: Bristol, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 25, 2009
Wonderful, juicy, delicious, fabulous, sweet/spicy perfection! Now that I'm out of adjectives LOL..... I use jalapenos instead of scotch bonnet/habanero. I dice one, then remove seeds from a 2nd & put it in the marinade whole. Freezes well, I make up a big batch of marinade & divide breasts in Ziploc freezer bags to marinate in the freezer for easy weeknight meals. Just thaw in a sink of cold water when you get home from work (usually thaws in about an hour – just enough time to get the charcoal going & have an adult beverage) Fabulous on pork tenderloin as well…we serve w/saffron rice & black beans. Thank you
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 18, 2008
this recipe is great i use a few jalepenos instead a scotch bonnets as we not into really hot. have made on grill during summer and now summer over and cool weather coming will make them on george formen grill works just as well. have used brown sugar and also honey instead a the white sugar too
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Cooking Level: Expert

Home Town: Stamford, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 12, 2008
This was very good! The only problem or suggesion I had with this one, was not enough sauce. I understand it was just marinated, and I marinated it over night, and opoked it with a fork, but still didn't really taste the marinate through the chicken, when cut. Here's my suggestion, take twio pieces of wax paper, put on bottom and top of raw chicken. Take a hammer or mallet, and hammer on top of waxed paper, between chicken to make skinner, so marinate can go through easier. Then cobtinue with poking your fork with chicken, after taking waxed paper off. Your chicken will be well marinated over night and ready to be fried and guests to eat. Otherwise I'd susgest some kind of sause with it. My brother and gf used hot sause. I prefer enchilda sauce with it. It had a good favor!I used ginger instead of the allspice, (since I had none), pepper for cajun poweder(also had none), and extra chili poweder. It still turned out good, with the few ingredient changes, but next time I think I'd like to try it with the original ingredients.But none the lest, this recipe is a keeper! Thanks!
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Cooking Level: Beginning

Home Town: Kent, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 7, 2008
Yum! I too had to substitute a different pepper for the scotch bonnet, but it was still really good. I thought the cinnamon flavor was maybe a little strong, I'll probably cut back on that if I make it again. Still, this was a hit with my boyfriend, and suited my tastes just fine--spicy, but not TOO spicy. Definitely a keeper!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 5, 2008
I guess this just wasn't to my tastes. It was ok, but we ended up cutting up the chicken and using it in other things because we weren't crazy about the flavor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 3, 2008
This was very tasty. I too was not able to find scotch bonnet peppers, so I sued jalepenos. I think the chicken was lacking a little zip. perhaps the scotch Bonnet peppers would have helped there. It was good but I think next time I'll add a dash of cayenne or tabasco to the marinade.
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 8, 2008
Marinated chicken strips for 2 days, and the flavor was great. I had to sub 2 jalapenos for the scotch bonnet because I had them in the garden.
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 4, 2008
Good stuff! I couldn't find a scotch bonnet pepper, so I just used a chili pepper. It was good! Came out pretty spicy...I'm not big on spicy, but my husband loved it.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 30, 2008
we really enojoed this recipe. I actually skipped the hot pepper, we weren't in the mood and let them marinate for two days. What great flavor!
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Cooking Level: Expert

Living In: Sandusky, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 27, 2008
Great recipe! Had it for a grill out and everyone loved it. The proof is when it is requested again. Made no changes.
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Cooking Level: Expert

Home Town: Lower Burrell, Pennsylvania, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 7, 2008
I made this in the oven and cooked it in the marinade, so it didnt come out as good. The nutmeg was too strong. I think on the grill is the best bet.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 4, 2008
Wow, that was really good. Very easy to make. Wasn't sure how I'd like it when I made the marinade, but the end product was very tasty. Marinaded for about 5 hours. Mine did end up pretty spicy, which we like.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 1, 2008
Awesome recipe! I am a beginner cook and this turned out great! My wife absolutely loved it. Now I have a good reliable recipe to make to impress her!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 30, 2008
Wonderful recipe. I didn't have the pepper, so I used chili powder instead. Also, no time to marinade. I used a pan with a lid and let the chicken cook in the marinade for about an hour. Removed the lid and let the juices evaporate so the chicken could brown just a bit. It was a hit! Can't wait to try this on pork and fish too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 29, 2008
This recipe is wonderful! Perfect flavoring and looks great too. I have little kids and a husband who does like peppers so I tried the recipe without the Scotch Bonnent chile peppers, and didn't substitute anything in its place. Still turned out super. My kids gobbled this up and my husband told me to add it to my "make again" collection.
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Living In: Orem, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 27, 2008
This was definately different. I liked it though and will add it to the rotation!
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 22, 2008
Interesting flavor! Brought it to a neighbor's cookout and everyone loved it, even the teenagers. I left out the chili pepper and I think next time I will be sure to include it - it wasn't spicy at all.
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