"This recipe is a family favorite that is sweet and spicy! The taste is a welcome change from the everyday chicken dish. The longer you marinate, the better the flavor. Serve with a saffron rice." — BETHMCAFEE
Watch video tips and tricks
distilled white vinegar
1 1/2 tablespoons
dried thyme leaves
ground cayenne pepper
scotch bonnet chile pepper, minced
minced green onions with tops
skinless, boneless chicken breast halves
GREAT flavors. I didn't have a chili pepper, so I used some hot chili powder instead. I used 1 T oil instead of 1/3 cup since I wasn't putting it on the grill, and I'm working off those Christmas pounds. I cubed the chicken and seared it in a nonstick pan with Pam. I served it on top of grilled sweet onions, red and yellow peppers and fresh tomatoes. With some brown rice on the side, it was pretty ANd tasty AND healthy. My husband, who prefers not to experiment, even liked it. I only have one regret: that I didn't take a picture to post because it was so pretty.
I guess this just wasn't to my tastes. It was ok, but we ended up cutting up the chicken and using it in other things because we weren't crazy about the flavor.
Delicious. But I made a mistake. I shut the lid to my charcoal grill. I didn't grill the chicken, but I smoked it. The smoke overwhelmed all of the other flavors imparted by the marinade. But the instructions were impeccable, and the chicken was moist. For lunch, I reheated it in the microwave in the defrost setting, turning over a few times through. It maintained the moisture and the flavor of the chicken.
Great recipe! Don't change a thing!
Had to impress the in laws- some pretty picky eaters- and this recipe did the trick! Very flavorful, not too spicy and a crowd pleaser. Even my kids liked it. Worked well in the oven. 350 degrees for 1 hour. Thanks for a great recipe Beth!
I made this for company and everyone loved it; 2 asked for the recipe. I adjusted the servings for 12 and baked it in the oven for an hour plus as the pieces were rather big.
This is great. Used the marinade on chicken thighs, then cooked under the broiler. Will definitely make again.
Delicious, especially as a marinade for tofu (I don't eat meat). Why is is "faux" jerk though? Tastes exactly like the ones I had in Jamaica (except maybe missing ginger).
* Percent Daily Values are based on a 2,000 calorie diet.
Faux Jerk Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 188
Get tips for prepping and grilling crusty, juicy chicken.
See how to make authentic chicken enchiladas in a flavorful sauce.
See how to make pan-seared chicken breasts in a chipotle and green onion gravy.