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Reviewed: Jul. 27, 2008

I followed the recipe to the T and it had a bit to much cinnamon in it for our liking. My man is calling it "cinnamon chicken". I will use this recipe again only cut the cinnamon down.

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SLHART22


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Reviewed: Jun. 23, 2008

Loved it!! I made this seasoning exactly as the recipe directed but poured the oil and seasoning over my chicken and into a ziplock and let it do it's thing all day while I was at work. I love that I can whip this up with seasonings that I have in the cupboard too. **UPDATE** Just 3 days later I tried it out on pork tenderloins. 2 one pound tenderloins in a ziplock, seasoning mix as recipe calls for and probably closer to 1/2 cup veggie oil. Marinated 4 hours. Baked at 425 for 25 minutes. It made a gorgeous spicy, salty, and a little bit sweet crust on the tenderloins. Loved it even more that with the chicken. I will decrease the salt to 2 tsp and increase the cayenne to 1/2 tsp next time as I think it might be a bit on the salty side and I'd like a little more heat . Next time I'm going to try it on boneless chicken breasts.

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PrincessJenna

	Cooking Level: Intermediate Home Town: Upton, Massachusetts, USA Living In: Albany, New York, USA
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Reviewed: Jun. 2, 2008

easy and good tasting. The cook time was a little long for the smaller pieces of chicken, so i had to take them out earlier and wrap in foil to keep warm.

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Woman Whisking

	Cooking Level: Expert Home Town: Saxonburg, Pennsylvania, USA Living In: Riverton, Wyoming, USA
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Reviewed: May 30, 2008

i created an account just to say that this is a GREAT recipe! I had searched everywhere for a simple but packed with heat and flavor jerk rub and this is it! It has all the spices we typically already have. I've made it twice and this time I tripled the recipe so I could put it in my regular rotation because we loved it so much! thanks for sharing.

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