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Homestyle Jerk Chicken Recipe

Homestyle Jerk Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on May 23, 2013

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    I think there must be a misprint in this recipe - half a cup of cider vinegar is way too much. I made this tonight and it was horribly vinegary.

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  • on November 29, 2012

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    Very good! I only made the chicken, not the peas and rice recipe given. I did the jamaican chicken recipe slow cooker style. Still came out really good. The only thing I would do different next time is not use fresh ginger since it already calls for dried ginger powder. Not a huge fan of ginger so it was waaaayyyyyy too much for me. I would recommend using one or the other or else it'll be a little over powering. Other than that I enjoyed it. Made it alongside some simple, coconut jasmine rice. Perfect compliment to the spicy, rich flavors.

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  • on October 13, 2012

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    Really enjoyed making this. My husband loved it! Followed the recipe to the T and I was not disappointed. I think I added a little too much ginger but the aroma from the kitchen filled the house and was amazing. Husband has fallen in love with the rice and peas and have made it several times with a curry and BBQ chicken! Nigella, you are my hero! Overall yummy.

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  • on September 29, 2012

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    spicy. delicious. doubled the paste quantity and served with ginger carrots, coconut milk-jasmine rice with onions.

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  • on September 23, 2012

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    This is spicy & very good.

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  • on September 18, 2012

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    I followed this recipe religiously and the meal was revolting! Very vinegary, nothing like the jerk chicken I've eaten elsewhere and certainly wouldn't recommend this recipe. I ended up spending $60 on ingredients for the recipe and it all went in the bin. Yuck!

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  • on July 25, 2012

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    It doesn't get more fantastic than this, particularly since all that's involved is whirring up everything in the food processor. The house smells uh-may-zing while this is cooking and the rice and peas turns out almost exactly like those I've eaten in Jamaica. I made Nigella's no-churn margarita ice cream as a dessert for this (and to put out the fire and it was perfect! You can see the results of both on my blog- check my profile for my blog address :

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  • on June 24, 2012

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    Wonderful taste and smell. I apparently failed to drain enough liquid from the chicken after the first 30 minutes. However, it worked out great as I ended up using this "sauce" on the leftover rice. I have never heard of gungo beans. It was in my grocery store under the Goya brand with another name. This makes a lot of food. I see this as an alternative to a summer grilling meal. It would be a good company dinner as most of the prep work can be done in advance.

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  • on June 17, 2012

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    I made this chicken about a month ago for the first time. It is the best things I have ever made from a food network recipe! My husband has begged me to make it again everyday since I first made it so I am making it again tonight. The house smells wonderful!

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  • on May 29, 2012

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    i made this last night for tea and the chicken was really nice it wasn't to hot i will use more chili next time, it was more liquid than paste so i didn't use it all when cooking i just kept basting the chicken with it .the rice part of the meal was ok but i will do my own style of rice next time(quite the same but better it was very easy to do and the chicken part i will do again ( i used drumsticks & thighs

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