Reviewed: Dec. 5, 2006

I didn't think this was anything special - just okay. I probably won't make it again.

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Jeanelle

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 13, 2006

This was quite tasty, though not as spicy as I was expecting. It was my first time making jerk chicken, and I will definitely make it again.

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jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

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Reviewed: Nov. 11, 2006

I substituted 1 habanero pepper (seeds removed) for the jalapeno and convection roasted the chicken at 350 degrees for 45 minutes. All 6 people at our dinner party loved this recipe and gave it 5 stars!!!

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Jen

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Reviewed: Nov. 2, 2006

EXCELLENT recipe and so very easy! I broke out the blender and put all the wet ingredients in first, did a rough chop of all the veggies, added the spices (which you can "eyeball") and turned the blender on to "liquefy". This recipe is hard to mess up! The only thing I did different from the recipe as written was to substitute a habenero for the jalapeno - but my family, which includes a finicky 11 year old, loves spicy food. It's a great way to turn what can be boring chicken breast into a healthy, tasty meal. Thanks for a winner!

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RMKAPP

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Reviewed: Oct. 25, 2006

Cannot rave enough about this one! Couldn't grill outside so I blackened the outside of the chicken on a griddle and then baked it. Came out crispy on the outside and tender inside. Served it with mango/papaya salsa from this site. Thank you so much for the awesome recipe!

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NUKA1

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 7, 2006

The marinade doesn't look pretty, but it tastes great. I served this with red beans and rice--not exactly Jamaican, but the combination worked well. This is one of my favorite marinades.

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JTR41TWOSTEP

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 7, 2006

Great taste with chicken and pork. No real substitutions needed, but when at a loss for the jalapeno I have used crushed red pepper flakes and had equally great taste.

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INDIANECHO

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Reviewed: Sep. 3, 2006

Awesome. Served it at a party and everyone loved it. Could have made it spicier. Definately make it again

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Melissa S

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Reviewed: Sep. 3, 2006

absolutly wonderful! Didn't change a thing.

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Koriekiss

Cooking Level: Intermediate

Home Town: Upland, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Aug. 29, 2006

Loved it! Instead of using the chopped jalepeno i used a few dashes of hot sauce, and dried thyme instead of fresh thyme. Excellent!

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DDEEG64

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Reviewed: Aug. 28, 2006

Yum! Great recipe, unique flavor. It made a lot of marinade, so we divided and used half at a time. Next time I'll add even more jalapeno pepper for extra spice.

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Melissa

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Reviewed: Aug. 28, 2006

I have used this recipe on several occasions and had success with it each time. I customized the recipe to make thirty servings. I varied from the original by using bone in chickens halved and thick cut pork chops. I also slow cooked the meat on the grill. Not quite as spicy as the jerk chicken or pork I have had in Jamaica, but this recipe has a great flavor. Definately a recipe to try.

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D. Lee

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Reviewed: Aug. 19, 2006

I marinated the chicken overnight for my husband to take to work and prepare. His assessment: "fantastic." An interesting and delicious blend of flavors. He thought it went terrific with the Caribbean sweet potato salad from this site.

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Hotstuff

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 13, 2006

Delicious and Simple!!!

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Aug. 2, 2006

Although time consuming, this recipe was well worth the efforts. And I had all of the ingredients at home! I followed the recipe EXACTLY and marinated chicken thighs (with skin) to be baked in the oven. I wish it was a little spicer, so next time I will add another jalapeno. As I was making the marinade, it didn't resemble the jerk seasonings that I'm used to. The marinade was thinner and it covered a LOT of chicken. The jerk that I'm used to is more pasty, like a rub. But this was great! I will make this again tonight!

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ANCESU

Cooking Level: Intermediate

Home Town: Lund, Skane, Sweden

Living In: Brooklyn, New York, USA

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Reviewed: Jul. 24, 2006

I was expecting a traditional jerk chicken recipe when I made this for a bbq, I was a little disappointed that its not the traditional recipe. This is not a jamaician jerk chicken recipe however it is really good. Everyone at the bbq loved it. The marinade was a little time consuming but I made it for 7 lbs. of chicken. The left overs tasted good as well. I recommend this recipe but like I said keep searching if you have your heart set on jamaician jerk.

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CForest

Cooking Level: Intermediate

Home Town: Riverbank, California, USA

Living In: Ceres, California, USA

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Reviewed: Jul. 19, 2006

Killer spices...used the kiwi and it gave it a nice sweet tart kick

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got2swmfree

Cooking Level: Beginning

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Reviewed: Jul. 11, 2006

This recipe was awesome! I had never had jerk chicken before so I don't know how close it is to the original, but I don't care! My husband, who is extremely picky and not usually a chicken fan, loved it as well! We made the recipe as is, except with two jalapenos instead of one. It still wasn't too spicy, so next time I'll use the habanero. I will make this again and again. Also make sure you check out the "meal ideas for this recipe" link.

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GLLENDA05

Cooking Level: Intermediate

Home Town: Irvine, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Jul. 11, 2006

This chicken is awesome! I left out the jalepeno pepper and used dried Thyme. It made a ton of marinade, so I saved some & will make this again this week, love it!!

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Housie

Cooking Level: Expert

Living In: Dallas, Georgia, USA

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Reviewed: Jul. 10, 2006

very good recipe. I did everything that the recipe called for the only change I made was to add some garlic. It will be made over and over thanks for such a good recipe.

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