Reviewed: Sep. 14, 2009

I don't know what authentic jerk chicken is supposed to taste like, but the spices way overpower the citrus taste. I was hoping for more citrusy taste.

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tscarlet

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Reviewed: Jul. 21, 2009

This isn't bad but let me give you guys a little tip. You don't have to use all these ingredients to get jerk chicken. All you have to use is jerk seasoning, onion, thyme, a few pimento seedsand hot peppers. Just add enough powder seasoning that will give it taste. Then use a fork to put some holes in the chicken so that the inside of the chicken can soak up some of the seasoning. Preferably leave it over night in the fridge so that it can marinate and taste better. Then take it out about 30mins prior to cooking then just put it on the grill for about up to and hour or less. Then serve That's the Jamaican recipe I know because I'm Jamaican

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Queenbee

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Reviewed: Jul. 17, 2009

I thought this needed very little change. I expected something sweeter and more citrus flavored despite the peppers but thought the recipe came out very well. My Family insists I make it when my in-laws come out, though I may try concentrated OJ next time.

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Branton

Cooking Level: Intermediate

Home Town: Dayton, Tennessee, USA

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Reviewed: Jun. 30, 2009

This was awesome. I did use it on pork instead of chicken but I did read that Jamaican Jerk is traditionally made with goat or pork rather than chicken anyway. Upon grilling, it takes on a just lovely aroma. We topped it with the Hot Banana Salsa from the website. I liked it--it was fresh and healthy and aromatic. My husband added some hickory chips while grilling. I don't know how much of a difference that really makes. It was yummy.

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mabcat

Home Town: Moscow, Idaho, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 14, 2009

Absolutely delicious, my husband and I both loved this dish. I followed the instructions as listed without making any changes. I made the marinade the night before (took about 5 minutes) and let the meat marinate overnight. The chicken smelled wonderful on the grill the next day. Even the leftovers were great and moist when reheated. Will definitely make again.

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Erin

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Reviewed: Jun. 6, 2009

This turned out very delish!! I doubled the recipe and swapped out red onion for green (it's what I had). I only got to marinade this for about 1 hr so after removing from marinade, I sprinkled Pampered Chef Jamaican Jerk Rub on each piece just prior to grilling. The flavor was great and this was very easy, too! I will be making this often this summer :)

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: May 11, 2009

The only reason for the 4 stars is that it wasn't my favorite - but my husband LOVED IT. I followed the recipe exactly - very simple and easy to do. The hardest part is remembering to start it first thing the morning to allow it marinate for 8 hour.

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Nicole

Living In: Kirkland, Washington, USA

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Reviewed: Jan. 21, 2009

Loved this recipe. Only thing that needed tweaking is the jalapenos. Need to increase it for a little bit spicier kick...

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mohulamu

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Reviewed: Nov. 2, 2008

This is truly a tasty recipe, but I found it lacked the heat that authentic jerk chicken has. Mind you, really authentic jerk chicken can be intolerably hot for the uninitiated. I find that the quality of jalapeno peppers has really declined over the last ten to fifteen years, such that they don't pack much of a punch anymore (you shouldn't be able to eat a raw one, but often you can). Instead try a SMALL amount of scotch bonnet peppers instead. Cut them open, seed them and remove the ribs. Do NOT touch your eyes, face or loved ones after handling! You'll find these pack a much bigger punch for your dollar. Try just one pepper for this recipe at first, then add more the next time if you like it spicier.

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Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 14, 2008

This recipe is awesome! I've made it a few times for family & friends and everyone loved it. Excellent for a summer bbq, served with salads. I used bone-less skin-less chicken thighs and they were so moist. Add more jalapeno if you want more heat. En-joy!

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Sunshine

Cooking Level: Intermediate

Living In: Surrey, British Columbia, Canada

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Reviewed: Jul. 12, 2008

This was good, but I think using some pre-mixed jerk seasoning is the way to go. Much easier that way! I added some brown sugar to my marinade too.

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JONDA01

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: Jul. 5, 2008

It smelled great when I mixed everything together and I even let it marinate. I am only giving 2 stars because I did the prep and hubby put it on the grill. Maybe there was a mistake there, but I highly doubt it because he is an expert on the grill in my opinion. He is always asked to grill at functions.

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Southern-Girl

Cooking Level: Expert

Home Town: Cleveland, Mississippi, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 28, 2008

I made this chicken twice. The first time I made it, I followed the recipe almost exactly and found that the chicken tasted good - loved the combination of seasonings, but it did not really have the kick that I expected from jerk chicken. So the second time I quadrupled the chili peppers (I used serranos) and marinated for nearly 24 hours. This time it was great! I will definitely make this recipe again. I served it with the Jamaican Rice from this site as well as some jalapeno black beans and it was a great meal. We completed the evening with an outdoor Reggae concert - perfect!

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Sushimom

Cooking Level: Expert

Home Town: Roseville, Minnesota, USA

Living In: Shakopee, Minnesota, USA

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Reviewed: Jun. 15, 2008

I marinated some boneless skinless chicken tenderloins, put them on skewers and grilled them! They were so tasty. The cinnamon was a little overwhelming and next time I will try with a hotter pepper. Overall, I really enjoyed this dish. Maybe on a Hoagie roll!

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Irish Gal

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 9, 2008

loved it

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DSTOREK1

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Reviewed: Mar. 2, 2008

Kind of blah and bland. What a disappointment!

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Selie

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

These were tasty. I served at a islanded themed birthday party for my hubby, I made about 16lbs of chicken and marinated in double batches. They went over well, but I think the tequila lime shrimp from this site and my special family recipe Cuban Roast pork overshadowed the chicken. But they still went over well, I had about 5 lbs left,folks were raving about the food at this party. Then they found out all the recipes came from this site. Maybe I shouldn't have told them. :-) But how could I keep this wonderful site a secret. Thanks for the recipe!

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jojo13

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 12, 2007

turned out pretty good...i think bone-in chicken thighs works best with this recipe because they are juicier...i also brought some melted butter along with the left over marinade to a slight boil (enough to favor the butter, ghee is another good alternative for butter if u can find it) and bastedit my chicken with it... very tasty.

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