OK, so maybe I am merely a novice in the kitchen, but here I am preparing this dish (it's marinating as we speak) and my hands start burning. How was I supposed to know not to touch the pepper with my hands? Apparently (now that I have researched the Habenero peppers online) you are not supposed to touch these peppers with your bare hands (i.e., you are supposed to wear rubber gloves) and you must wash the cutting board and knives to prevent the spreading of this capsaicin in the pepper which can burn your skin upon contact. I THINK THIS IS SOMETHING THAT SHOULD HAVE BEEN INCLUDED IN THE RECIPE DIRECTIONS!! Some sort of 'handling instructions or warning' and what to do if you happen to come into contact with this capsaicin.
I am so disappointed, I am ready to dump the dish and start something else for dinner.
If you haven't eaten jerk chicken this is a good recipe but there are better ones out there. The ones I've used have these ingrediants and a lot more like orange juice white wine vingar in addition to the red wine scallions ginger etc. If you like this recipe then look around for others and sample the differences. Once you come up with a great jerk sauce you can use it on chicken beef pork etc.
This didn't turn out for me. It didn't look anything like the picture either. Although my husband and son liked it I didn't care much for it. I may try again but grill instead of broil. Update to my first review. I am now giving this 5 stars. I made some mistakes the first time I made this so when its prepared correct it's delicious. The one thing I keep forgetting to do is hold out part of the marinade to pour over after cooking but even without it the flavor is great. We also grilled it this time instead of broiling and it is definitely better cooked on the grill.
Great! A little hot (I will only use a small or 1/2 pepper next time) but very good. I let it marinade for 1 hour and served it with white rice. I will make this again!
I thought this recipe was absolutely terrific! I used chicken thighs instead of breasts and baked at 475 for about 40 minutes turning once and left the marinade in the pan so the chicken wouldn't stick to the bottom. The only thing is I didn't think it was spicy enough with the one habanero for it to be true spicy jerk. Next time I'll use to peppers instead of the one. Thanks so much for this recipe it's a great one.
So this isn't a "traditional" jerk- WHO CARES!!! It's wonderful! I just made this tonight and my husband wants it again tomorrow night with shrimp instead of chicken! I used onion powder and dried thyme because it was easy and went for a whole habenero. Now I like spicy but habeneros scare me. I de-seed completely (WITH GLOVES!) and left a little of the menbrane. It was just spicy enough and my husband who likes super spicy was fulfilled with the reserve sauce to kick up the heat. Our seven year old devoured it- spicy side sauce and all. The sweet is fairly subtle and the spice creeps up slowly. Very Good. We will make this a regular. Thank you.
Yummy yummy in our tummies! This was great and very easy. If you can't take the heat I suggest cutting the habanero pepper in 1/4 or 1/2 but even our youngest loved this chicken. Also we cooked our chicken outside on the grill - yummy!:)
Recently returned from a trip to Jamaica this was just the thing to take our tastebuds back! Not TOO hot a little bit sweet - a perfect blend of spices and flavors. I served it over long grain chicken-flavored rice with a cold Red Stripe! Excellent!!
I made this recipe exactly as given. It was excellent. There was definitely some heat but not too much so to make inedible. If I were to change anything....I might save more marinade for the sauce but that's only because I ate this with rice and the sauce would be nice to use on the rice.
