Food Network
Home> Recipes> Chicken>
Jerk Chicken Recipe

Jerk Chicken

Recipe courtesy Cheryl Smith

Show: Melting Pot

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (18)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 18

Showing 1-10 of 18

Sort by:

Newest

  • on October 02, 2012

    Flag

    It was magnificent. Spicy the way i like it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 30, 2011

    Flag

    Red Robin took my husband's favorite burger, the Jamaican Jerk Chicken Burger, off their menu last year. To cheer him up, I made my own version with this recipe. The burgers were absolutely delicious! Definitely different than the tame Red Robin version, but I think that's a good thing.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 22, 2011

    Flag

    Excellent, and as others have said - very authentic flavor. I like to increase the dry spices by 50%, use 3 scotch bonnets, and scrape the seeds from 2 of them to control the heat. I go from overnight marinade right to the grill. Sometimes I will use pork loin. Delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 06, 2011

    Flag

    My sister-in-law is from Jamaica. She grows the fresh Scotch Bonnet peppers. I do the sauce. Cheryl Smith's recipe, doctored a tad by me, was voted by my sis-n-law as being even better than when she used to eat jerk back home. If you love jerk, and flavor, then bypass the other recipes and stick with Cheryl's.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 19, 2010

    Flag

    great recipe

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 17, 2010

    Flag

    My husband is biracial (Haitian and Jamaican so Carribean food is definitely a staple in our home. This recipe ended up being very similar to one I received from a family member in Kingston. I was looking for something that wouldn't be as time consuming since I did not have a grill readily available. I extended the cooking time by 30 minites and acutally used the broiler to give the chicken the blackened flavor. The soy sauce is definitely not an authentic ingredient and I'd go with a cider vinegar instead. The traditional sauce is almost clear in color with the exception of the seeds from the peppers. Anyone who is overwhelmed by the heat of 3 Scotch Bonnets isn't really a lover of traditional jerk. It is meant to be very spicy but the Western (especially North American palate is not accustomed to the spice so many choose to complain about it. Everyone has a different definition of 'spicy' but if you want true Jerk Chicken the spice is the key!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 23, 2010

    Flag

    Having visited Jamaica about 6 years ago, I have been dying to get an authentic recipe for jerk chicken. This was fantastic!! The depth of flavors was amazing and you can almost pin point every spice. It is definitely key to use whole spices and grind them yourself - the flavor is not even close if you use dried or already ground! The heat was perfect (I used 5 habaneros for a double batch and the chicken was so tender. Thanks for the recipe - I'm making it again tonight. :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 06, 2009

    Flag

    This was my first time making jerk chicken and it turned out awesome. my sister came by with her kids and they ate what would have been left overs. I only used 2 habenero peppers instead of 3.. Can't wait to make it again. Thanks Cheryl:

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 25, 2009

    Flag

    Loved the amount of heat (used 3 habaneros, and it really was the perfect amount to match the sweetness. Since the marinade is pretty runny, I would love for it to be thicker. I did heat up some of it, to reduce it a bit, and it was a perfect consistency. I put the marinade between the skin and meat, marinated over-night, and grilled them (didn't cook in the oven at all. Overall, excellent recipe, and definitely simple when you end up having all of the ingredients on hand.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 17, 2008

    Flag

    I've been looking for a good jerk chicken recipe for some time and the minute I saw this one I knew I found it. I didn't have everything needed, so I added a little extra garlic. But hands down this is the best jerk chicken I've ever had. It was juicy, tender, and flavored to the bone. I can't wait to make another batch, this time though I will make sure I have all the ingredients! :

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.