Reviewed: Sep. 13, 2009

Great Recipe. Easy to make. Love the heat. Instead of grilling the chicken, I will cook in a skillet.

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Jo

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Reviewed: Aug. 22, 2009

Very very good on the grill.

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mimit

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Reviewed: Aug. 17, 2009

This is authentic as you can get!!! Just visited Jamaica and this recipe hit it to the T.

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SmokenAce

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Reviewed: Aug. 11, 2009

Has a nice flavor, I enjoy the citrus from the lime. Could be a little spicier, but maybe my jalapenos weren't that hot...

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2Maggie

Cooking Level: Intermediate

Home Town: Audubon, Pennsylvania, USA

Living In: Exton, Pennsylvania, USA

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Reviewed: May 6, 2009

This recipe tasted nothing like the jerk chicken I have previously eaten. The marinade wasn't really a marinade, more of a paste that just sat on top of the chicken. I used a food processor to make the marinade, but no matter how long I mixed it, the marinade remained chunky and unusable. This recipe isn't bad, it just isn't jerk chicken, and not worth the time and effort required.

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Pinky839

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Stillwater, Oklahoma, USA

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Reviewed: Mar. 30, 2009

I was so dissapointed, it took me a long time to make (squeezing the juice from the limes was a nightmare).. It tasted bitter and overpowering, very much unlike the jerk chicken I had while in Jamaica. I'm dissapointed and I don't plan on making this again.

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emileighx0x

Cooking Level: Expert

Home Town: New Glasgow, Nova Scotia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 10, 2009

I went with one pepper and it was still a bit hot for me. Other than that it was great. My guests like it a bit spicier than me and they all asked for the recipe.

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Mac

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

I like spicy but this was extremely hot. I recommend using 1 habanero pepper instead of 2, the spice was so overwhelming that we could hardly taste any flavor. Definitely good if you want to clear your sinuses. ;)

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HeatherH_ATX

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Reviewed: Jan. 2, 2009

THE KEY IS IN THE MARINADE! I LOVE THIS, I DID GO TO MY COOKBOOK OF CARRIBEAN FOOD TO SEE IF ANYTHING WAS MISSING FROM THIS JERK SEASONING AND I SAW THERE WAS NO VINEGAR IN THIS RECIPE FOR JERK SEASONING SO I ADDED TWO TABLESPOONS AND A SCOTCH BONNET PEPPER WITH STEMS & SEEDS REMOVED OF COURSE. I ALSO COOKED THIS ON TOP OF THE STOVE ADDING THE RESERVED MARINADE WHEN CHICKEN WAS CLOSE TO DONE. I WILL USE THIS RECIPE AGAIN, THANKS I ALSO MADE THE SALSA I FOUND ON THIS WEBSITE TO GO WITH THIS RECIPE

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rozieb

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 28, 2008

although not as spicy as I would have liked, this chicken did not disappoint and was satisfying!

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JENNLY

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Reviewed: Oct. 3, 2008

This was a tasty marinade. I used boneless chicken thighs, and baked them in the oven for 45 minutes at 375. Served it with rice and butter beans, and poured the sauce over the rice. I followed the recipe exactly except for leaving out the green onions, because I forgot to buy them. My boyfriend said that it didn't really taste like jerk chicken (I had never had it before so I have nothing to compare it to), but it was really good!

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sev116

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Reviewed: Aug. 10, 2008

This recipe is delicious. I added a 1/3 cup more brown sugur and used only one pepper so it was not as spicy but delicious. I marinated the chicken over night and grilled it. Excellent.Depending on your taste buds you may want to add seasoning to the chicken before you marinate it.

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shay

Cooking Level: Expert

Home Town: Roselle, Illinois, USA

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Reviewed: Jun. 28, 2008

A group of friends and I take turns cooking meals for each other. Tonight was my night and I wanted something new and interesting. I found this recipe and decided to give it a try. At first glance, I was unsure of it being anything good, but then as it cooked on the grill and I pulled off a small piece to try I was instantly convinced. Served it with Jasmine rice and grilled asparagus. Wow was it great and all that tried it wanted to know where I got the recipe. This is a winner.

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Zach Attack

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Reviewed: Jan. 8, 2008

I like the way the flavours infuse together - it made an interesting (and delicious) rub. I made a few alterations as I didn't have a few ingredients at hand and was marinating fewer pieces of chicken. I reduced the salt to half a teaspoon (as I thought a full teaspoon was a bit excessive), and I think I'll even add a little less next time. I put in about 3/4 teaspoon of ground ginger, as I can't handle eating a lot of ginger. I didn't have the peppers so I put in about half a teaspoon of peri-peri chilli spice. I added just a dash of water to the chicken and lime mixture as I wanted more of a dry rub. Marinated overnight, the chicken was delicious! I served this up with a bed of chicory salad and apricot and ginger cous cous.

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citygal

Cooking Level: Beginning

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Reviewed: Nov. 19, 2007

I used most all the ingredients except the onions. I used pobalano peppers instead of habanero & added some McCormick Mesquite marinade with lime. Cooked on the lowest temperature on the grill. Served this with brown rice & golden hominy. It was a great meal. Thanks for the recipe!

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Dragngirle

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2007

This was good. I agree with someone else that the marinade was more like a salsa. I used Jalepenos rather than Habaneros. I grilled in a grill basket along with onions & sliced carrots.

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jenlikestocook

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Reviewed: Mar. 21, 2007

This was very good. My only issue and it could very well be me, is that the sauce or marinade turned more like salsa. Next time I will add more lime juice to make it spread better.

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Potpie55

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

Living In: Everett, Washington, USA

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Reviewed: Jan. 13, 2007

After coming back from Jamaica, we were looking for something that was similar to what we had over there. This was good, but it was not true Jamacian Jerk chicken, at least not what we had. All in all, it was edible, and ill make again, just not what were expecting.

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Canfern

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Denton, Texas, USA

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Reviewed: Jan. 9, 2007

Alright taste. Not the Jamaican Jerk Chicken I was used to.

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ICELORD44

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Reviewed: Sep. 20, 2006

So delicious!!!! I marinated some chicken thighs in the sauce, froze it, and took it camping this year. It was amazing - tender, juicy, and flavourful. We even used the marinade on salmon, which was equally delicious. This recipe's a keeper!

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