Reviewed: Dec. 30, 2003

I found this recipe to be very good used in the crock pot. Instead of using the mixture as a marinade, just put it in the crock pot with either the chicken as indicated or with a good pork shoulder. The flavors REALLY come out in the slow cooking process and gives a very aromatic and great tasting jerk flavor. Note though, I used one habanero pepper. If you really like it hot, add more, but know that you get the full effect from the pepper in the crock pot!

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172 users found this review helpful

Reviewer:

DMHEAD

Reviewed: Jun. 15, 2001

POOR TASTE; LONG TIME TO MAKE. VERY POOR COMPARED TO AUTHENTIC JAMAICAN CHICKEN.

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61 users found this review helpful

Reviewer:

BISTRO

Reviewed: May 8, 2001

Excellent recipe for traditional jerk seasoning. The most important step is to marinate. The longer the better! Dont forget to get the jerk effect slow roast over coals and hardwood such as pimento or hickory.

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57 users found this review helpful

Reviewer:

JBALLERINI

Reviewed: Jan. 13, 2005

This is possibly the best recipe I've ever found on allrecipes. I make it with the barbequed pineapple recipe and the calypso beans and rice recipe both found on this site. Don't overcook the meat--and the longer you marinate, the better it is!

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41 users found this review helpful

Reviewer:

RAFIKI4

Reviewed: Jun. 20, 2005

Very good! I omitted the water and just marinated it in the paste with the juice of only one lime. I also only used one habanero and it was plenty spicy. I served it with the calypso beans and rice like everyone suggested...what a winning recipe!

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22 users found this review helpful

Reviewer:

SONNYRAE

Reviewed: Jun. 9, 2005

This is so good. I used canned jalepeno pepper instead because habanero is not available here. Instead of a whole cup of water, I only used a bit to dilute the paste so it's easier to marinade the chicken. I also threaded the chicken pieces on skewers to make grilling easier. Went really well on a bed of white rice.

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22 users found this review helpful

Reviewer:

LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

Reviewed: Sep. 8, 2006

very good jerk recipe, especially for beginers.....very spicy which is good, not as many flavors as in a more traditional jamaican jerk recipe....maybe substitute a bit of the water with soy sauce or woestschire sauce

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21 users found this review helpful

Reviewer:

petey

Reviewed: Nov. 9, 2005

this is a favorite of myself and my boyfriend. i have used the marinade/paste in many ways. chicken in a pan, roasted chicken thighs, ect. this recipe compares to one at my favorite restaurant. i love it!!! i usually serve plantains and rice with this meal.

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Reviewer:

rugby1212

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

Reviewed: Apr. 7, 2003

This recipe simply did not fit my taste. It was tasty, but ended up tasting too much like ginger, and not much like jerk chicken. It might be better fitting for the right taste buds.

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19 users found this review helpful

Reviewer:

Little John

Reviewed: Nov. 2, 2002

While the preparation for this one is longer than most I tend to make it is well worth it. My husband and I love it! I used several small jalepenos instead of habanero becuase the local store was out of them and they worked fine.

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17 users found this review helpful