Amazing flavor - just the right mix of sweet and spicy. I used serrano peppers since I couldn't find scotch bonnets. Also used 2 onions instead of 3. Marinated 3 pounds of thighs for 2 days and grilled. My wife and I both loved it and will definitely be cooking this again.
Amazing flavor! I subbed yogurt for the olive oil because I was using thighs instead of breasts. Makes a ton of marinade half the recipe is plenty for 3 lbs of meat. I boiled off the marinade and then mixed a small amount into a container of fat free honey greek yogurt for an amazing sauce.
This was good. I made it with boneless, skinless chicken breasts, marinated it overnight and grilled it on a grill pan on top of the stove, I left out the peppers. It had a good flavor but I think it would taste better with bone-in chicken with skin on the grill. I might try that next time.
This is a great recipe I grilled chicken thighs then cut the meat off the bone and served over rice. My neighbor liked it so much she sent over chicken for me to "jerk"!!
I don't normally take the time to leave reviews on recipes I've made but I had to leave one on this. This jerk chicken caught my fiance and I completely off guard. I actually marinated it for 24 hours in the refrigerator and it turned out simply amazing. I will never try a different recipe for jerk chicken. This will be my "go to" every time now. I even forgot to add in the onion and it still turned out ridiculously good. I also used 6 jalapenos I stead of scotch bonnets, because the grocery store didn't have them and they didn't have habaneros either. I will use 10 jalapenos next time because I didn't taste any heat whatsoever. Thanks for sharing this outstanding jerk chicken recipe!
I didn t make any changes. Very good. Will definitely make again
Absolutely the closest Ive found to a family friends recipe I used to love. Thank you!
Oh my what can I say? This was superb fantastic. The flavor was wonderful. The next time I make this I will double the chicken. My husband and I cleaned our plates of one whole chicken. The aroma when it was cooking on the charcoal grill brought back wonderful memories of Jamaica. FYI I couldn't find the Scotch bonnet peppers so substituted Serrano peppers and they worked just fine. I wore gloves and a mask when I was cleaning them as I did remove all the seeds and it was plenty hot for me. I hope to find the bonnet peppers the next time I make this. I also marinated mine for three days.
It was really bland! It made a ton of marinade and I froze half so I may try it with boneless chicken breasts and marinate for longer. I did about 10 hours and you could hardly taste the flavor of the marindade. Hopefully without the skin and 24 hours of marinating it will absorb more flavor? This recipe was a big disappointment.
