Reviewed: Mar. 11, 2009

decreased the salt by half, --great recipe

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Reviewed: Mar. 4, 2009

I made a whole bunch of this and froze them away before cooking. Defrost for two days in the fridge before cooking. Definitely came out better the first time when a hadn't overcooked it. Much saltier when overcooked. Loved it the first time though but very mild..kids could eat it. Husband was disapointed that it wasn't spicy.

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Karin

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Reviewed: Feb. 23, 2009

My husband and I love this recipe. We think it's a perfect mixture of spice and sweet and wouldn't change a thing.

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laura

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

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Reviewed: Feb. 20, 2009

Wow, you talk about a great flavor. I even screwed up and put the oil in the seasoning mix (ran home for a half hour lunch, was hurrying & not paying attention!) and had to marinate it like that but honestly I dont think it couldve turned out any better. It was awesome! Thanks!!!

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SCatrow

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

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Reviewed: Feb. 10, 2009

I loved it, and my friend thought it was fantastic as well. The boyfriend wasn't as enthusiastic, and stated that the cinnamon was too much. I'd make it again the exact same way, though.

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ICHARUS

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Reviewed: Feb. 9, 2009

Made this for a dinner party -- everyone loved it. It was easy and delicious. Followed the recipe as written. It went well with the peanut butter rice my brother brought.

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Kate

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Reviewed: Feb. 9, 2009

Great Recipe!! The only thing I am going to change is to cover the chicken while baking to keep it more moist, then uncover near the end when I turn on the broiler to crisp it up. I also added some crused red pepper for a little more heat (personal preference). Other than the fact that the chicken was a little dry it was fantastic.

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BONSAI64

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Feb. 4, 2009

Pretty yummy! I really enjoyed this recipe! I purchased split chicken breasts (6)to make this recipe and doubled the amounts of everything, and served with brown rice. I forgot to get a veggie- broccoli would've rounded the meal off nicely(whooo hooo- dream big). I did add the oil to the spices and coated the chicken, then refrigerated for an hour- that's all I had time for- baked nearly 2 hours and everyone liked it. This was something different to do with chicken and I will use this recipe again.

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EVEMURILLO

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 28, 2009

Wow, this reminded me of the broiled chickens that my Mom used to make when I was a kid. Delicious! Just a couple of changes: I cut the cinnamon in half. I didn't "marinate it" because I didn't have time, but I can't imagine it made much of a difference since it's basically a dry rub. I baked it at 350 convection (equals 375 in a regular oven) for exactly one hour and it was perfect. Crispy, papery skin and perfect on the inside. Yum!

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Elli

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

excellent with a fruit salsa! 1 cup pineapple, 1 cup mango, 1/4 cup red bell pepper, 1/4 cup green bell pepper, 1/4 cup red onion, 1 tbsp fresh squeezed lime juice, 1/8 tsp salt and 1/4 tsp of sugar. Finely diced and mixed well. The flavors are great with the jerk spice!

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PG Crow

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Reviewed: Jan. 17, 2009

I've made jerk chicken a few times before. This recipe is the best so far. I made it along with wild rice and green beans. It was perfection!

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damselsindesserts

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Jan. 15, 2009

I thought it was just right, without a single change.

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momto2

Cooking Level: Intermediate

Living In: Cedar Park, Texas, USA

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Reviewed: Jan. 5, 2009

This is perfect for a quick and easy dinner. I marinated in the fridge for about 6 hours. I think I will cut back on the cinnamon next time by about half. Other then that, it was great.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jan. 2, 2009

Very good, although I reduced the salt to 1 tsp and baked at 375 (rushed) and it still tasted great. Next time, I think I'll try putting the rub directly on the meat (under the skin) and see how that goes... I don't like eating the skin.

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vikingkirken

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Reviewed: Dec. 16, 2008

This is such a great recipe! The chicken had some kick, but not overwhelming. I'm making this again tomorrow!!

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Beav

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Reviewed: Oct. 28, 2008

This was excellent. Thanks so much for a GREAT chicken recipe that DOES NOT call for a condensed cream of something soup!!! Everybody loved it. Served with cheddar mashed potatoes and canned southwestern corn. Beautiful on the plate! I didn't have dried garlic, so I put fresh minced garlic in the bottom of the pan with the oil. I can't think of any way this recipe could be improved.

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Lisa

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Reviewed: Oct. 12, 2008

Thanks for sharing this very good yet easy recipe. My family loved it. I made a couple of minor changes. I double the cayenne pepper, and I cooked the chicken in the oven for 2 about hours.

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QUEEN21

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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

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 21, 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 than 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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