We visit Jamaica once a year, but that isn't enough to get our fill of the awesome jerk chicken we eat in Negril. I found this recipe and decided to try it based on the reviews. I used Habenero pepper instead of the jalapeno, dried Thyme instead of fresh (1/2 recipe calls for since it was dry), added about six cloves of garlic, and one kiwi. It is very much like the chicken at DeBuss in Negril, but not as spicy. We then used the leftover mix (you'll have tons leftover you can freeze for later) on some Halibut that remained frozen, then defrosted for three days in the fridge. The flavor was very different on the Halibut; not nearly as spicy and more of an Oriental flavor (probably the soy sauce really sinking in the fish), but yummy still -just in a different way. This is a very easy rub to prepare, and it worked great under the broiler and on the grill.
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