Reviewed: Dec. 7, 2010

I prepared this dish for my husband who loves Jamaican Jerk Chicken. It did not come out so great. I fare pretty well in the kitchen but this was NOTHING like what we experience when we visited Jamaica. The marinade was not hot and spicy and soooo WET! After marinating for 2 FULL days it had a mild kick. I did use Jalapeno peppers (with seeds, understanding that is where the heat is). This dish did NOT come out as expected. I was disappointed! I don't think I'll be trying this recipe again BUT if I do I'll try the habanero peppers and maybe reduce some of the liquids.

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Reviewer:

BSpratt

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Nov. 21, 2010

This was made for my son's Jamaican themed 14th birthday party. I don't know how traditional this recipe is, but it made some darn fine chicken. We used all the chicken parts instead of just boneless breasts. I think the boneless breasts would be way too mushy and salty if left overnight in the marinade. My personal preference would be for more spice, but the onion flavor was perfect. We had a bunch left over, because we always make too much food at parties. It freezes extremely well and we had it again for dinner a week later. Reheated very easily.

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Reviewer:

AngieLee

Reviewed: Nov. 1, 2010

This is a great recipe....blows my old recipe out of the water. I actually keep the seeds in and use a couple jalapenos for more heat.

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4 users found this review helpful

Reviewer:

rlinville

Cooking Level: Expert

Living In: Palm Harbor, Florida, USA

Reviewed: Oct. 12, 2010

I loved this! I used pork instead of chicken and added a couple minced garlic cloves. I found it a little salty so will use reduced sodium soy sauce the next time, but otherwise this was delicious!

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Reviewer:

CaraMeg

Cooking Level: Intermediate

Reviewed: Sep. 28, 2010

This recipe was really good. My kids complained it was too spicy for them. But my husband and I enjoyed the heat. I did use a medium jalapeno and left the seeds in. I followed other peoples suggestion to boil the marinade down until it was thicker and used this to pour over the rice, pineapple, and black beans I had made as a side. I then cut the chicken up into bite sized pieces and place that on top of the rice mixture. The pineapple worked wonderfully to counter the spiciness of the sauce. I cooked our chicken on a George Foreman grill but I think it would be better on a regular grill to get that smokey flavor.

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Reviewer:

Tracy in Ohio

Reviewed: Sep. 27, 2010

This recipe was a great success among my friends.

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Reviewer:

Fatima E

Reviewed: Sep. 27, 2010

I honeymooned in Jamaica 5 years ago, and my heart (and tummy, after I finished dinner) smiled so big while eating this meal b/c I was flooded w/ fond beach memories. This marinade recipe will forever replace any generic Jerk seasoning mixes or sauces in my cooking. My only suggestion is to either scale the recipe back if using 1.5 lbs chicken, or marinate additional chicken, as it makes alot. I ended up refrigerating about 1/2 of the marinade to use on chicken (or maybe pork chops?) later this week when I need to bring some more Jamaican wonderfulness into my kitchen again. I served it w/ tostones (recipe from here -- another winner) and coconut rice. Thanks for the wonderful recipe!

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Sep. 25, 2010

This is a fantasic recipe...plain, pure and simple! Thanks for a great recipe that I will definately make over and over again!

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Reviewer:

witchywoman

Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Sep. 11, 2010

Like others say, this really isn't very spicy, but it is still very tasty. I marinated them overnight and you could taste the flavour throughout the chicken. Next time I may add another jalapeno for some additional spice.

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2 users found this review helpful