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Jamaican Jerk Chicken

Printed From: CaribbeanChoice
Category: Food, Cooking & Dining
Forum Name: Recipe Comments
Forum Discription: Comment on Recipes on CaribbeanChoice.
Printed Date: 07 Dec 2019 at 8:18pm

Topic: Jamaican Jerk Chicken
Posted By: Scott
Subject: Jamaican Jerk Chicken
Date Posted: 07 Aug 2004 at 12:00am
Love it! I just love Jerk Chicken!

Posted By: Joseph
Date Posted: 09 Aug 2004 at 12:00am
Very Flavourful !!! It tantalizes the taste-buds

Posted By: Guests
Date Posted: 01 Sept 2004 at 12:00am
Hot Hot Hot! This recipe is guaranteed to excite all those chille lovers!! Delicious - however, the salt measurement is wrong!!! Heart attack material, so go easy on it!

London, England

Posted By: Guests
Date Posted: 03 Oct 2004 at 12:00am
    I have a question is it good.

Kettering, Ohio

Posted By: Scott
Date Posted: 28 Oct 2004 at 12:00am
Yes, Courtney, it's very good! :)

Scott M. Stolz Inc. Staff - WisTex | - Complete Hosting Guide

Posted By: Erica81
Date Posted: 21 Mar 2006 at 12:00am

Absolutely Fantastic!

I made this without any prior experience and I baked in stead of grilling and it was SUPERB!

Marinated chicken legs and thighs for 48 hours and slow baked for a about 2 1/2 hours - always rebasting and keeping chicken moist about every half hour towards the end. 10 minutes before finalizing, I broiled at a high temperature to get dark rich color and slight burning. My boyfriend loved it! Results: Moist chicken that fell off the bone and great color and flavor on the outside!

Brooklyn, New York

Posted By: cooker
Date Posted: 10 June 2006 at 12:00am
Great recipe, used less salt as well. Just like to add that I use a blender to mix all the ingedients at the last step. Also use brown sugar instead. I was out barbequeing and a park ranger came around, smelled the aroma of this recipe, and said, "guys, this smells soooo good!"

Canada Toronto

Posted By: larfalot
Date Posted: 25 Oct 2006 at 12:00am
How hot is this receipe? I love things spicy, but want to cook it (for the first time) for people that aren't that keen on too much heat. Thanks!

Brisbane, Australia

Posted By: attie
Date Posted: 18 Dec 2006 at 12:00am
can I freeze it

Im having a big new years eve party and want to make and freeze as many dishes as I can before the day.Can anyone tell me if this dish freezes well.Alson what is a scothch bonnett pepper andwhat would be a good substitute. thanks


Posted By: astrogirl
Date Posted: 23 May 2007 at 12:00am
"Best Chicken Ever"! I've had numerous people tell me that this was the best chicken they've ever had. It is absolutely one of my favorite recipes. A scotch bonnet is like a habanero, and I think is about the equivalent of 4 jalapenos. If you use this much pepper it will be very hot. For people who can tolerate a little (but not too much) spice I usually use 2 jalipenos (remember to take the seeds out!) I always use half the amount of salt, because as is, it's pretty salty. I also make a huge batch of just the dry ingredients and then only have to add the wet ones whenever I want to make this (which is often!) You can't go wrong with this recipe :) It also is very good on shrimp. By the way, this recipe goes very well with coconut rice (, or other recipes), fried plantains (, and either panty rippers (coconut rum and pineapple juice) or mojitos (

Charlottesville, VA


Posted By: ricoleyden
Date Posted: 20 Oct 2007 at 12:00am
I'm in LOVE... used Jalapeño peppers without the seeds for my 5 and 3 year old, and they couldn't get enough!


Posted By: tejan
Date Posted: 15 Aug 2015 at 1:13am
My favorite dish.

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