Reviewed: Jun. 28, 2008

This is not bad, but not as spicy as I like, maybe could substitute the allspice for some chili powder or cayenne pepper.

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Reviewer:

Sally

Cooking Level: Expert

Living In: Red Oak, Texas, USA

Reviewed: Jun. 23, 2008

Followed recipe exactly as is, except I cooked the strips on my little grill. Very, very nice flavor! Will be great for leftovers for sandwiches, etc. Thanks for sharing!

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Reviewer:

Jodi

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: Jun. 22, 2008

Followed exactly, and it was super delicious and succulent after marinating overnight.

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Reviewer:

Roger

Reviewed: Jun. 11, 2008

My, oh my was this good. I doubled the marinade and did half on chicken pieces and half on slices of portabello mushrooms. Both were fabulous. There wasn't much marinade left over to use as a dip so I mixed in an equal amount of plain yogurt--soooooooooooooooo good! I highly recommend that you try this for a dip. It would be good on anything!

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Reviewer:

Jewissa

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Davis, California, USA

Reviewed: Jun. 8, 2008

MODIFIED FOR LESS HEAT-- A PERFECT 5 FOR US! My family can't take too much heat (like medium salsa is good for us), so I changed out the habenero for 1/2 of a serrano pepper (still used gloves), bumped the brown sugar up to 1/4 cup, and marinated in the fridge for a full 24 hours. It was great, and will be AWESOME in wraps. The sauce has a great heat + sweet kick this way, and I can't wait to use the leftovers tomorrow. Thanks!

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Reviewer:

Jackie J

Home Town: La Quinta, California, USA

Reviewed: Jun. 7, 2008

One of the best chicken dishes I've ever made. If you like spicy food, this is it. I did not use the sesame oil to keep it low fat and it was still amazing.

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Reviewer:

yarnartist58

Reviewed: May 28, 2008

This was excellent. I modified a few things. First off, I doubled all the ingredients so I could make extra sauce. Instead of a tsp, I used a half of an onion, I pressed the garlic instead of chopping it, I substituted Tamari Sauce for the Soy Sauce, and I used four habaneros. Only use more than one habanero if you like very spicy foods. FYI, please use the orange or red habaneros. My local grocery stores carry mostly green ones and you have to dig into the piles of peppers to find the correctly colored ones. Do not choose the peppers if they are soft. Another thing, I didn't drain the marinade. I put everything into a tray and cooked it at 350 for 10 min, and then broiled on high for 5 min ea side (and I basted with the extra sauce in between flips). This works great on top of uncle bens 90 second whole grain medley rice.

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Reviewer:

ugurbina

Reviewed: May 21, 2008

I'll admit: I've never tried "jerk" anything, so I don't have anything to compare this to, but I thought this chicken was delicious. Spicy, but not too hot (I'll probably go a bit hotter next time, and so tasty! Everyone loved it. I was a bit concerned that, because my broiler cooks so hot, my chicken would burn on the outside and not cook through, so I baked it in the oven at 350 for about 10 minutes, and then broiled each side for 5 minutes - PERFECT! Thanks!

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Reviewer:

Sunflower

Cooking Level: Beginning

Reviewed: May 20, 2008

This was a little too bland, but I only marinated the chicken for an hour, per the recipe, next time I will marinatte it for at least 3-4 hours.

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Reviewer:

chaseaidan

Cooking Level: Intermediate

Reviewed: May 19, 2008

This was an excellent meal! The marinade/sauce was really great. I doubled the marinade because we love sauce, however, I only used 1/2 of one habanero pepper (pulp removed). I was worried about the chicken being too hot for my 4 year old and 8 year old to tolerate. It wasn't. Next time, I will probably add a little bit more of a pepper. We served this with rice and black beans. Very Good!!!

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