Reviewed: Sep. 5, 2012

: I’ve wanted to make this for a long time, but never had any luck finding scotch bonnet peppers. This year, I decided to raise them in my garden. I had my doubts about this after mixing up the marinade, but once I smelled the aroma coming from the grill, I knew it was going to be fabulous. The chicken was juicy, not too spicy, and subtly sweet.

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Reviewer:

DIZ♥

Cooking Level: Expert

Reviewed: Aug. 16, 2012

I love jerk chicken and have tried quite a few in my travels around the US. This jerk marinade didn't remind me of any of those jerk chicken I've eaten, but that was initially. After a day, the flavours intensified and the lime really came through. It was really nice. Still doesn't remind of the wonderful jerk chicken and ribs we had in Caribbean restaurants.

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Reviewer:

cowpens

Reviewed: Jul. 11, 2012

This chicken was AMAZING! Definitely a keeper.

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Reviewer:

Lindsay

Cooking Level: Expert

Home Town: Inman, Kansas, USA

Living In: Leo, Indiana, USA

Reviewed: Dec. 19, 2011

A+++++ PHENOMENAL!!!!!!!!!!!!!!!!!!!!!

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Reviewer:

lynette

Cooking Level: Intermediate

Reviewed: Jul. 14, 2011

3 TBS olive oil

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Reviewer:

kira

Reviewed: Jun. 26, 2011

This is an easy recipe to make and it was tasty. But it will not be added to my regular rotation. Only when I am looking for something different.

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Reviewer:

BALDOR1

Cooking Level: Beginning

Reviewed: Jun. 5, 2011

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).

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Reviewer:

YummySmells

Cooking Level: Expert

Home Town: Ajax, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Apr. 7, 2011

Faux Jerk Chicken Haiku: "Love this marinade! Chicken bathed in it one day. Spicy jerk, yah mon!" This was great chicken; however, "Jay's Jerk Chicken" from AR is far superior in quality, but this recipe made up for that with its ease of preparation. Followed the recipe exactly, subbing jalapenos for the scotch bonnet and going a teensy bit heavier on the allspice. Leaving my chicken tenderloins marinating in it for a little over 24 hrs. resulted in a moist, flavorful hunk o' jerky poultry goodness.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Nov. 6, 2010

This is great. Used the marinade on chicken thighs, then cooked under the broiler. Will definitely make again.

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Reviewer:

ReJean

Cooking Level: Expert

Home Town: Bloomington, Indiana, USA

Living In: Chesterfield, Indiana, USA

Reviewed: Sep. 12, 2010

this recipe is delicious it also taste very good served over a baked sweet potatoe mixed with honey, cilantro and a papaya cut into a relish like the way they serve it at claim jumper's i love it

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3 users found this review helpful