Simple Caribbean Jerk Chicken

From: Chef #1321213

On Nov 2, 2009

Absolutely love this recipe! I am not sure how authentic it is but it has excellent flavor. Be careful about having the heat too high as the sauce can burn a little because of the brown sugar. I like to save some of the sauce or make extra to pour on after it is cooked too. Not very spice but delicious!

From: Mgnbos

On Oct 26, 2009

The chicken was flavorful (though if there were to be a next time I'd reduce the amount of cinnamon) and moist but didn't taste like jerk chicken in the slightest. We weren't impressed and probably won't make this again.

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!