Very good sauce! Excellent flavor! Doubled everything, except chicken and pepper (used one jalapeno), which wasn't spicy in the least, but delicious. Plan to try again with habanero and thigh meat. Definitely a keeper!

This is really good! We had it for dinner tonight, I followed the recipe verbatim. I de-seeded the habanero though, and hubby ended up putting the chicken stips on the grill. I served it on white rice along with a mango salso recipe I found on this website also. We like it VERY MUCH! However, I am personally calling it "Teryaki Chicken With A Kick", 'cause that's what it tasted like to us. Very good though and I will definitely make it again.

This is definitley noit jerk chicken. However, the mixture gave the chicken a really good taste. I only marinated for 20 minutes and it was still good. Thanks for the recipe, my whole family enjoyed it.

Not quite authentic jerk, but pretty close. I gotta say some of the reviews on here are RIDICULOUS! It is common sense that when cutting up hot peppers to wear gloves or just not touch the pulp..and yes this is a spicy dish...that is what Jerk Chicken is SUPPOSED TO BE, so don't complain that it is too hot, traditional jerk recipes use scotch bonnett peppers which are close in heat content to a habanero... if that is too hot for you then use jalapenos or cut back to anaheim or poblano peppers. Thanks for the good recipe!

yay! i liked this alot! so did my mom! my boyfriend didn't like it though. but thats ok!

This turned out great and it wasn't a lot of work! Made a couple of changes based on what I had on hand--didn't use the sesame oil and used green onion instead of regular. Also cooked on my George Foreman grill instead of broiling. It was so easy and spicy! :)

November 12, 2007: This is an AWESOME receipt!! I did not have any habanera peppers (nor will I ever) so I used 2 small HOT chili peppers and the equivalent number of HOT jalapeño pepper slices. It was a little too hot for my normal taste buds; however, the overall flavor is absolutely GREAT! I also had some fresh parsley and some fresh cilantro and used a little of each of these. Cilantro is a definite must here. I had one very large chicken breast (.7 #) but went ahead with the whole marinade receipt since I didn’t think the above receipt had enough fluid. This was about the correct amount of marinade for 2 servings. I also had creamy chicken with rice and a small salad. The extra marinade was excellent on both the chicken and the rice. Also, 1/4 teaspoon of onion per serving! Give me a break. I used 1 teaspoon of onion powder and 2 would have been better. Try one medium sized onion. Jan. 28, 2008: Second time. This is one extremely good chicken marinade. I marinated one chicken breast (sliced into two thinner pieces) for 24 hours and then used my Forman grill for 6 minutes. Perfect! I had long grain white rice with the chicken (sauce poured over everything) and had a spinach cranberry salad with homemade balsamic vinegar with poppy and sesame seed dressing.

watch out for the habaneros. next time i'll only use half or de-seed it first. i made it as a sauce instead of a marinade by slightly sauteeing the chicken first, then adding the sauce until it reduced some.

This was tasty and easy, but a little sweeter than I usually look for in a good jerk recipe. Might try some extra spice and a little less brown sugar next time.

Excellent! We had no habanero, just used a tsp of red pepper instead. We loved it!