The Ultimate Jerk Chicken

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I love this recipe made it many times and I think it taste like the real deal. My family is always asking me to make it. Don't have the chips and don't feel like you even need them. Thanks Tyler for sharing this great recipe!!

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Too much work, too little flavor. I've made jerk chicken before with much better success. I think the marinade was too runny. Maybe you need a paste-like consistency to ensure the flavor penetrates?? I roasted the chicken instead of smoking. Smoking can add a fantastic flavor all on it's own. I wanted to taste the the true jerk seasoning but it never happened. Anyway, I'm still on the hunt for a great jerk chicken recipe.

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This is a great recipe. But, the essential ingredient for truly Authentic Jerk Chicken is cooking over PIMENTO WOOD. Pimento wood is wood from the Jamaican Allspice tree and gives Jerk it's unique flavor.
Ya Mon

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Chicken was very good. It tasted more like a Caribbean chicken dish as opposed to authentic jerk chicken dish, however, the dish is worth making. Tyler is the man!

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Oh My!! Thank you Tyler! This jerk chicken is amazing in flavor and aroma! I live in Cali and was craving ol "Jac's Caribbean" jerk chicken in Portsmouth VA. This is similar in flavor! I am so glad I found this recipe! I couldn't find red bonnet peppers at the supermarket so I substituted with 2 habaneros. I like me food spicy!I didn't smoke the chicken at all. Instead I placed all the chicken and marinade in a roasting pan 300 degrees for 1hour.Served hot on top of peas and rice with extra marinade sauce. Yummmmm!!

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From Chef Lee,well i would give Tyler an 85% rating.The only thing i think he had wrong was the lime juice.I would use vinegar,because its a wine,that could be used as a form of preservative.The next thing is to chop and not blend the seasoning out too much.Then rub the seasoning into the chicken,with your hands.Well done Tyler.

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TxChuck -- Try puncturing the chicken pieces in a few places -- similar to what you'd do to a potato if you put it in the microwave -- with a fork before you put it in the bag. You can also leave the chicken marinade for an entire day instead of just overnight, and that should make the flavor more intense!
Hope this helps!

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To all you Jerk Chicken experts, please tell me what I'm doing wrong. We made this recipe last evening and followed the directions to the letter. From the reviews and having tasted the marinade before adding the chicken, my expectations were very high. We were all very disappointed with how bland the chicken tasted. Is it possible to marinade the chicken too long? Can anyone shed any light on what I might have done wrong. Thanks in advance!

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Chef Danny...you can use a half or a quarter of chicken (for a smaller quantity with either the jerk sauce found in the US stores statewide as Foodiee mentioned--or you could make Tyler's sauce--store in a tight lid jar--refrigerate and use at your convenience, this way if you just needed to do one serving you could do just that..just allow to marinate for a couple of hrs. Foodiee's description is exactly how we do it in Jamaica...thanks for sharing, brings back memories also my of Boston jerk days back home ;-

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I wish Food Network would install a recipe size calculator to be able to change the amounts of ingredients needed to serve more or fewer diners. I'm a single guy who certainly couldn't consume a 5 lb chicken, but a smaller quantity would be welcomed.