The Ultimate Jerk Chicken

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Loved the flavor of the jerk, but even though I marinated my thighs and legs all day, it didn't get transferred to the meat as much as we would have liked. Super easy. We smoked them on our grill, cooking them at about 275 for over an hour with wood chips in the smoking tray. Everyone loved it, but wish there had been more jerk flavor. Next time we will go skinless, marinade overnight and baste while cooking to get more of the jerk into the meat. Yummy.

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Tyler Florence is my Ultimate Chef! This complete dinner is so authentic and tasty. I am blessed with 'reading' recipes, therefore 'tasting' as I read. With '0' caloric curse! Thanks Tyler, you are the Ultimate Chef. This series is the best.

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I can't believe how good this recipe tastes!!! SO EASY and SUPER TASTY. Just a total flavor fest. Highly recommend!!!!

For the people that left bad reviews:
Marci.... not sure what made you INJECT the marinade as the recipe states (and Tyler actually demonstrates in the show that you simply SOAK the chicken in the marinade.

Nick... a habanero will work just fine. I actually use two habaneros b/c I find it difficult to find scotch bonnets... Tyler actually says this in the show as well I believe. If he didn't, I know I've heard several other chefs on the network say a habanero can be substituted. And for future reviews... please don't knock someone's recipe down to just a one star just b/c YOU can't find a freakin pepper or just don't understand the recipe. Bad form sir...

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I was so excited to try this recipe because of all the good reviews. I took a whole chicken, injected have of the marinade into the chicken and then let it sit in the rest for 24 hours. Then I smoked it for 4 hours. It was very juicy and tender, but had almost no flavor. I was so disappointed. I can't figure out where I could have gone wrong!

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This was a knockout recipe. I wasn't sure how the heat of the habaneros would affect the dish, so I removed the ribs and seeds (using gloves of course!, and there was no heat in the marinade. I think next time I'll try leaving in the ribs with one pepper to see how it all goes. But the chicken was fantastic! Moist and juicy. I used leg/thigh quarters - it was on sale. I used pecan wood chips on my gas BBQ by putting them into a foil pouch that I didn't completely seal up. It gave the meat a great taste. Leftovers are just a good. I also used the cucumber sauce (found with Bob Marley's jerk chicken recipe with this website that is addictive. Great compliment to the chicken! Thanks Tyler - you haven't let me down yet with any of your recipes.

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Loved it. I'd been looking for a good jerk chicken recipe for some time when I caught this episode. It looked great and couldn't wait to try it at home. Found the scotch bonnets at a local international market, made this with 2 scotch bonnets, and let the chicken marinate for a full 24 hours. I cooked it on my smoker (Weber Smokey Mountain Cooker using lump charcoal, 1 chunk hickory, and 2 chunks cherry wood, with no water in the pan and all vents wide open for about an hour. At the end, I disassembled the smoker and put the grill grate directly over the charcoal chamber, turning the chicken for 5-10 minutes over the high direct heat to crisp up the skin a bit. It came out moist and very flavorful, although I might use 3-4 scotch bonnets next time. Awesome.

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I have used another recipe for Jerk chicken for years and thought I would try this one for a change. Real happy I did. Had all the ingredients in my pantry except scotch bonnets (SB so sub'ed 2 fresh jalepenos. worked well but will try with SB next time. Used bone in chicken thighs with skin removed, marinated overnight. I smoked them in my Little Chief smoker for about 45 minutes. Smoking them makes all the difference. Don't skip this step if you can help it. Grilled them on my Weber Genesis, direct heat to start for crispness and color and then indirect to finish them off. The smokey flavor of using both really makes the dish. I'll use my Weber Kettle next time.

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I want to make this dish but i am having a hard time finding the peppers. Will two habeneros do ?

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made this on 7/19/09 after watching tyler florence. Like most Africans i love spicy food, and my husband (caucasian loved it too. nothing is ever too spicy for me I grew up eating these type of cooking.

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My friend made this for me last week and we were literally licking the bones of the chicken and soaking up the extra juice with corn bread. I will be making it myself on a regular basis!