Reviewed: Jul. 2, 2006

Excellent! I made the recipe exactly as it appeared, except for the fact that I let it marinate for a full 24 hours (as I get older, I think my taste buds are going). The chicken was tender and very flavorful. I served it with Red Beans & Rice (I used Zatarain's. Living in Chicago,we're not exactly experts on Jamaican/Carribean recipes...we thought it tasted just fine) and corn on the cob. Delish!

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SUE1956

Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Jun. 23, 2006

I left out the jalapeno pepper and it was still fantastic! Very moist and flavorful!

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J

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 12, 2006

Excellent! My husband and I both think this is the best chicken we've ever had. I'd recommend to anyone.

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ASTAR

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Reviewed: Jun. 3, 2006

My husband loves chicken ... I can tolerate it. This recipe was absolutely terrific. It made a load of marinade, too. I was able to marinate a pound and a half of chicken breasts and a pound of chicken tenders. We had a hot dinner right off grill and then used the leftovers for jerk chicken salads. It was a huge hit - a recipe that I would definitely use when we have friends over. Great flavor. I followed the recipe pretty closely and as someone else mentioned - it didn't look all that pretty, but the chicken was fabulous.

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HOVERKEM

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Reviewed: May 29, 2006

My family and I enjoyed this recipe very much. It turned out to be a forgiving recipe because I didn't have everything exactly on hand...so if you don't have exact ingredients/spices...don't let that stop you. On the side, I served minute rice prepared according to the package directions except in place of water, I used coconut milk. When the rice was done, I mixed in a can of small red beans. The meal was delicious and we are looking forward to having this chicken often during our summer grilling season.

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DDSHELL

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Reviewed: May 11, 2006

Just tried this recipe out and it is AWESOME. Followed the ingredients, but didn't have any All Spice. Next time might step it up to a habanero, we like it spicey. Didn't have grill, so I broiled it, came out perfect. Full of flavor and the chicken was VERY juicey.

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Mark&Erica

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Hampton, Virginia, USA

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Reviewed: May 11, 2006

This is not jerk chicken, but still very, very good. I made a few modifications to the recipe, such as adding Jamaican hot sauce. I only marinated for about 5 hours, but the flavor was still amazing. My boyfriend loved it. I served it with rice and beans. Very good!!

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Annie

Living In: Fresh Meadows, New York, USA

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Reviewed: May 11, 2006

Great! Served over rice with the marinade (boiled first). My husband said that is was "phenomenal!” Only changes: used onion powder instead of onions and marinated in the fridge ~36hrs. Yummmmm!!!

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Apr. 13, 2006

This was excellent. Not exactly what I was thinking of when I think of jerk chicken, but still amazing. My family couldn't stop talking about how great it was and my son said it was the best chicken he's ever had. Served with rice and cuban style black beans. Will definitely be making this again, probably adding garlic and more peppers for some added spice.

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erwin4

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Reviewed: Apr. 6, 2006

This is not what I expected. I don't think it tasted much like Jerk Chicken. No one cared for this recipe here. Will not try again.

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Heather

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Reviewed: Mar. 29, 2006

If you are looking for a flavorful marinade for chicken, this is it. If you are looking for 'true' jerk, this is not it, but do try it anyway -- it's great! Even done under the broiler, boneless, skinless chicken came out moist. Next time I'll decrease the soy sauce a bit and try a hotter pepper (the traditional Scotch bonnet perhaps), but overall this recipe is a keeper. Served with Authentic Bahamian Peas and Rice and hard-dough bread... all that was missing was ginger beer or a Red Stripe. Thanks!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2006

Very good. Didn't really taste like authentic jerk chicken though. I didn't have all spice or fresh thyme. I used herbed thyme and added some jerk seasoning. Made with easy rum cake from this site.

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LOSANGEL1

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2006

Sorry, but this was nothing like real jerk chicken from Jamaica.

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julie a

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA

Living In: Lewiston, New York, USA

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Reviewed: Feb. 21, 2006

My husband loves this recipe - He asks for it all the time - A keeper for sure

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Mrs. C

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Feb. 16, 2006

I've made this recipe many times, always with success. The last time, I pounded boneless, skinless chicken breasts, marinated and cooked on the stove using my grill pan. Oh were they good! Like some previous reviewers mentioned, I always throw in a garlic clove. Sometimes I add a little ginger to the marinade. It is pretty forgiving and I like that.

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Nicola

Cooking Level: Expert

Home Town: Nagoya, Aichi, Japan

Living In: Detroit, Michigan, USA

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Reviewed: Feb. 8, 2006

I made this recipe last night for my family and some friends. They absolutely loved it. Thanks for the wonderful recipe. I loved how all the flavors blended perfectly together. I served the chicken w/sweet potato and salad. Great combination!!

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MICHI IN MIAMI

Cooking Level: Expert

Home Town: Weehawken, New Jersey, USA

Living In: Miami, Florida, USA

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Reviewed: Feb. 6, 2006

i listed to others and cut down the soy sauce and vinger in half. i also only used 1 tbs. of oil. i added 2 tbsp of lemon juice and 1 garlic clove like others suggested. definitely a keeper!

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chocolate lover

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Reviewed: Jan. 4, 2006

This was really good, easy and tasty! I used boneless, skinless chicken thighs and my friends are still requesting it even though its winter!

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KUCHENCHEFINCANADA

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Reviewed: Dec. 24, 2005

I liked this recipe. All my guessts were very impressed and asked me how did I make it. I made it in the oven but next time I will do it in the grill. Thanks a lot for sharing it!

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CELYJOSHI

Cooking Level: Intermediate

Home Town: Asomante, Aibonito, Puerto Rico

Living In: Stow, Ohio, USA

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Reviewed: Nov. 29, 2005

This is one of my favorite recipes on this site and now is in my own personal recipe collection. The chicken is very flavorful and juicy. Thanks for a great recipe!

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BMJ

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Jay's Jerk Chicken

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