Reviewed: Jul. 7, 2007

I loved this recipe. I used jalapeno with some of the seeds. It was a little spicy but not too hot. I also marinated overnight. The chicken was really tender. It had a nice flavor, none of the ingredients overwhelmed. I will definitely make it again. Too bad my side dishes didn't turn out as good. I served it with bbq pineapple and calyso rice, both of which I will not be making again.

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NOVAROBIN

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Reviewed: Jul. 6, 2007

This was the best jerk recipe I have ever tried. I have already passed it along to all my friends and family.

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defireason

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Reviewed: Jul. 5, 2007

I would like to be nice and give this a higher rating but I don't think I'll be making it again. So I think that over all 3 stars is pretty generous. We were not that impressed by it. It didn't "Wow" us in any way, however I have to say that the dogs did love it...I just don't make things that are that elaborate for my dogs even it it was the 4th of July!

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jul. 3, 2007

Good stuff, wear gloves when you cut the jalepeno's. Everyone enjoyed it, chicken was very juicy.

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ZEZZICA

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Reviewed: Jul. 3, 2007

This is the BEST chicken recipe! I cooked this for my husband and he fell in love with it... We were just in Jamaica for our honeymoon and I thought cooking some jerk chicken would be a nice reminder. If you want it spicy definatly use a habanero as the jalapeno was not spicy at all.

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Melissa

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Reviewed: Jul. 2, 2007

This recipe was a nice change but my sister thought that the soy sauce was a bit strong. That could be reduced next time, but overall it was a good marinade.

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ajhk

Cooking Level: Intermediate

Home Town: Davis, California, USA

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Reviewed: Jun. 3, 2007

We really liked this recipe a lot !! We did substitute habanero for jalapeno .... we also kept the extra marinade to brush on as the chicken grilled. We like this so much, we made a double batch so that we can cook more during the week !! We're trying it with with a pork tenderloin tonight. Thank you for sharing !! We will use this quite a bit this summer, I'm sure.

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PammyT

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Eureka, Missouri, USA

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Reviewed: Jun. 3, 2007

Awesome recipe. Great flavor, chicken was tender and moist. We doubled the recipe and froze the extra breasts with the marinade in freezer baggies. We will make these again because our extras are already gone. This was not too spicy for our kids.

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T. Van Voorst

Cooking Level: Intermediate

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Reviewed: May 30, 2007

We had to wash off the chicken and start over. Too much thyme and I used less than the recipe said. Did not have the problem of too much of a soy sauce taste. Will not try again.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: May 26, 2007

Great marinade!! My husband loves Jerk Chicken wings, so I tried this recipe. I didn't put in food processor, but did marinade it over night. I also cooked in a 350 oven for 35 minutes, give or take. I turned the chicken once and covered the chicken in the marinade and drained the excess, but kept just enough to almost braise the chicken. It was awesome. My husband was amazed and loves it! I also added a couple of small jalapenos, because we like spicier foods. Would still be great with less pepper. Will make this again!!! Thanks!

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Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Reviewed: May 25, 2007

Not exactly what I would call "jerk", but very tasty anyway. Very important to let it marinade for a good long time. We were in a hurry the first time we made this and it wasn't nearly as good as when we let the marinade sit.

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LULULICIOUS

Cooking Level: Intermediate

Living In: Kingston, Ontario, Canada

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Reviewed: May 15, 2007

Unfortunately, I did not realize that I am not particularly fond of thyme. The strength of this flavor in the recipe was a bit overpowering for my husband and me. Be sure that you like the taste of that herb before you decide to prepare this recipe.

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sashelena

Cooking Level: Intermediate

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Reviewed: May 14, 2007

Really good! The marinade was easy to make, too.

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harriet93

Cooking Level: Intermediate

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Reviewed: May 11, 2007

I cannot reiterate enough. This is the most delicious chicken I have ever tasted. If you use habanero peppers instead of jalapeños, it's ridiculously hot. What I do is I cook it in the Oven On broil on HI heat. Turning each chicken when done on one side and consistently keep the sauce on top of the chicken. Then I cook brown rice, and use the left over sauce on the rice. IT IS AMAZING.

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Nafeasonto

Cooking Level: Expert

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Reviewed: Mar. 19, 2007

I made this tonight and have to give it 3 stars as written. I made only 1/2 the marinade for 1 lb. of chicken, but used one whole jalapeno, seeds and all. It had a nice flavor, but was not all spicy. I would use more peppers, a habanero or add red pepper flakes. I would also cut the chicken into thinner slices. I may give this another try with modifications.

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tatergirl

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Reviewed: Mar. 4, 2007

I can't say enough about this recipe. It is delicious. I make it exactly as the recipe is written, only occasionally using dried thyme, which is still good. The first few times, I used lower-sodium soy sauce, because that's what I always have on hand. Once I made it with regular soy sauce and will never go back. The extra sodium is worth it; the flavor is superb. This is my favorite thing to grill during the summer. So yummy!

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bgranum

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Reviewed: Jan. 21, 2007

This tasted good, but not like jerk chicken. It wasn't at all spicy and mostly tasted like soy sauce and onions. Meat was tender and flavorful (marinated overnight) but just wasn't what i was looking for.

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