Jerk Cornish Hens

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This was so awesome. The grill part was a little tricky considering I was using a charcoal grill, but I followed the directions so it turned out perfect. The hens were very tendering and the juice was running down our fingers. I used habenaro peppers instead of the scotch bonnet because I couldn't find it....I saw it today in a store called fresh world.I'll be shopping there for all my ingredients from this moment forward. Definitely try this.

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Absolutely great dish and easy to make. We used a single habanero, and the heat was perfect. The sauce is very versitile and could be used for many other purposes such as shrimp or pork tenderloin. We served it with baked sweet potatoes to counter any heat that the chickens might have had.

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This is a great, easy recipe with fantastic results. Couldn't find a scotch bonnet so I subbed a habenero. I was a little worried about the heat factor with such a hot pepper but the marinade/sauce was perfect! Even my daughter who HATES spicy food enjoyed it. Cooked the hens indirectly the entire time allowing time to relax and they turned out perfectly browned and juicy!

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I made this recipe and the only thing I changed was the scotch bonnet chili pepper and used Jamaican Peppers instead. I also roasted the hens instead of grilling them. This was amazing! Loved it and so did my guests. New Family favorite.

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Delicious and so easy. We made it with chicken and it was enjoyed by all!

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Maybe because you blend everything in a food processor, this is an especially easy recipe to follow and make. We marinated our hens the full 4 hours and they were perfect. We even put our platter with our completed birds next to the photo in the Food Network Magazine and wa-la, a perfect match. We highly recommend this to the beginner as well as experienced cook.

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This recipe was right-on and the steps were easy to follow. I could not find a scotch bonnet pepper, so I substituted with a pepperoncini (sp? and that seemed to work just fine. My only suggestion is that 'medium' can be very different from gas grill to gas grill, so be sure to check the temperature. I followed the instructions and cooking times to the letter, yet the hens were far from done at the specified time. I ended up cooking for about 10 minutes longer on medium-high head, and this brought the temp to 165F. Everything was still really juicy, just a bit longer than expected. Other than that, we plan on making this again...it was simple, and the marinate was awesome (and can be used for other dishes, for sure. Enjoy!

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I made these indoors, browning them in a cast iron pan and then throwing them into the oven to bake. Turned out great, and I loved the jerk seasoning.