Simple Caribbean Jerk Chicken

From: Julieannie

On May 15, 2008

I wasn't expected much of this recipe since it wasn't the way I'm used to preparing jerk chicken but it was so delicious! My husband requests this recipe now and it was great. It's not as spicy as some jerk chicken recipes but it's a great meal that is on my dinner table often now.

From: Disseminatedfm

On May 6, 2008

It is not much work to get some ground allspice to substitute for the salad dressing. The foundation of jerk is allspice and scotch bonnet peppers of which this recipe has neither. I'm sure the recipe is tasty as per the reviews but it really is inaccurate to call it jerk, sorry, don't mean to be a...jerk.

From: Valerie Center

On Apr 26, 2003

This was absolutely delicious and very easy. The marinade is so thick and has a wonderful flavor when grilled. We had just come back from the Bahamas and I was looking to replicate the Jerk Chicken Wraps they served at our resort. Using your recipe, I grilled boneless breasts (cooked in 10 minutes), sliced them thinly, then put them into flour tortillas with cheddar cheese, wrapped them in foil and put them in the oven for 5 minutes or so to melt the cheese. They were delicious! Even my picky 7 yr. old loved them! I didn't have crushed red pepper, so I used McCormick Grill Mates Monterey Steak seasoning (has red pepper in it) as a rub over the marinated chicken just before grilling. Great recipe!

From: Bobtail

On Dec 28, 2004

This was delicious! I did not have time to marinate, just spooned the jerk mix over the pieces of chicken (thighs and breasts) and roasted them in the oven for about 45 minutes. The only thing I would do differently next time is to decrease the cinnamon, as it seemed to dominant the flavor. The chicken was moist, tender and very flavorful. I can't wait to marinate and grill the chicken next time. I will definitely grill some extra tenders and try the tortilla suggestion of one of the other reviewers! Thanks princess buttercup!