Grilled Jerk Chicken with Mango Cilantro Salsa

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This marinate turned out very yummy! The only thing I regret is not putting enough Jalepeno (I didn't have Bonnet. I let the chicken marinate for 48 hours and I also put a little more lime juice, added thyme and brown sugar. Only reason why I didn't give it 4 stars is for the many ingredients it called for. It was a sweet, earthy, spicy chicken. Very tasty!!

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I made this for my friends Caribbean themed birthday party and everyone loved it! I will definitely make this again!

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We loved making this dish along with corn and black bean salad with basil-lime vinagrette (from Giada.

Next time we will add a bit more red onion to the salsa for added color. It had a nice (comfortable level of heat with an orange habenero substituted for the scotch bonnet pepper. We used skinless chicken breasts and the flavor permeated the meat with only 24 hrs of marinating.

First Bobby Flay dish and certainly not our last.

Thanks Bobby!

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This recipe is pretty authentic to Jamaican jerk chicken. If you want more heat.. add a few more of the scotch bonnet peppers... lol Your mission will be accomplished.

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When reading this recipe, I never expected this dish to be hot. The seeds were omitted from ONE Scotch Bonnet pepper. I don't know why earlier comments are suggests they are disappointed because it's not hot. Granted, Bobby Flay is known for spicy foods, but is recipe is not one of them. Read the recipe.

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It is pure ignorance to pan a recipe because you don't like the chef. Smart cooks know that a recipe is a guide and you are not required to follow it explicitly. I found that if you want it hotter (spicier, next time just throw in another Scotch Bonnet or two or three. I feel sure that had Bobby Flay suggested you use 5 peppers, even the toughest of the tough would have panned the recipe as being too spicy. I learned a lot by simply reading the reviews and then doing it the way I wanted to do it, using Bobby's recipe as a guide. I doubt seriously he minded.

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If you are looking for a jerk chicken recipe that is as bland as Bobby Flay this is it. Marinaded for 24 hours and still no flavor. This is a weak pathetic little recipe. Thanks jerk.

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I made this with only marinading for 30 minutes because I didn't find the recipe ahead of time. I also used boneless, skinless chicken breast. And I did it in a blender instead of a food processor. My fiance ate half of the mango salsa with chips before the chicken was even done. The chicken was gone in about 1 minute. Delicious!

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I went through the whole process of breaking down my own bird and marinating for 24+ hours to end up losing all of the skin...and yes, my grill pan is well seasoned. I'm sure it would have tasted good, if the skin was still there. If anyone made this successfully with a grill pan, please enlighten me on your technique.

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My favorite part was the salsa.

I marinaded the chicken for a little over 48 hours and the flavors were not as intense as I had expected, but it was good. I was also hoping it would have been a bit more spicy. Next time I think I will add more peppers.