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The Ultimate Jerk Chicken Recipe

The Ultimate Jerk Chicken

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Average Rating:

Total Reviews: 39

Showing 31-39 of 39

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  • on July 16, 2009

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    Man this one was a hit! The whole family loved it!! I saw it on FoodNetwork the day before so I went online and printed the ingredients. I went home and chopped away and threw it all into the food processor, although forgot to add the thyme sprigs! :*( I marinated it in the fridge overnight and cooked it at 300F on my Infrared grill with a few hickory/mesquite wood chips thrown in. With the infrared it took just 40 mins to be fully cooked and still extremely juicy. I used a whole cut up chicken with the skin on. Next time I'm doing 2 scotch bonnets... I had used a large one but it wasn't enough.

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  • on July 16, 2009

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    Tyler, you totally nailed it !!! I was back in Jamaica again, the sauce was absolutely as I remember it being on the island. I have brought back sauces but they don't taste like the locals make it --- THIS DOES!!. I made it a few nights ago and only used some and refrigerated the rest. I plan to put it on some pork tonight. I used 2 jalepeno's rather than the scotch bonnet - BIG mistake. I will find the scotch bonnet pepper next go round. Can;t wait to start dinner!!

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  • on July 14, 2009

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    I've had Jerk Chicken before and it wasn't very good, but I made this recipe and it was FANTASTIC, MOIST, FLAVORFUL, just plain DELISOUS. My family just loved it there is one thing I did change I used three serrono peppers instead of the scotch bonnet pepper, I saw you do this recipe on tv and you said the scotch bonnet pepper was 1000 times hotter than a jalapeno pepper that was too hot for us, other than that I changed nothing. Keep-up the good work I LOVE YOUR COOKING :

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  • on July 13, 2009

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    WHILE THIS WAS GOOD AND EXTREAMLY EAST TO DO IT SEEMS LIKE THINGS WERE MISSING FROM WHAT I REMEMBER FROM THE ISLAND. CHICKEN WAS VERY MOIST AND TENDER AND HAD FLAVOR, WE JUST WANTED MORE.

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  • on July 13, 2009

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    I watched this Saturday night and decided to make it for dinner the next day. Even though it didn't marinate more than 1 hour, it still tasted fantastic and was very juicy and tender. I can only imagine how much better it would have been if the chicken had marinated overnight. We certainly plan on finding out. This will definitely be added as a member of the regular line-up at our house.

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  • on July 12, 2009

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    I also cooked it on the side of the grill. with a coal and wood combo. First time I made this I did not marinate it over night(a few hours, it was real good but it was alot better second time around when I marinated the chicken overnight. It needs to marinate overnight it punches up the flavors ten fold. What a great meal in the heat of eastern July. Pool side and this meal, well it is like your back in sweet jamaica! aaahhh
    Thanks tyler, this is a good one, a keeper!
    lv lyn

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  • on July 12, 2009

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    We go to Negril, Jamaica each year and are very familier with the cuisine. We tried Tyler's jerk chicken recipe (along with some calliloo! and were transported to the Jerk Hut in "downtown" Negril. The only thing missing were the flies...:-

    Like the reviewer below, (hey neighbor - I'm from IN we used indirect heat on our charcoal grill with the addition of wood chips. The chicken cooked low and slow - for 1 hour and 45 minutes and it was sooo juicy and tender. The meat was full of complex flavors...there was a fruity, tangy, spicy and smokey flavor that is unmistakenly Jamaican!

    Thanks, Tyler for another amazing recipe. We always enjoy them! Pssttt...next time you're in Negril head to the Jerk Hut...and then to Ossie's Jerk Shack across the street from the Tree House hotel. Be hungry and bring something to swat the flies....but be ready for some amazing jerk.

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  • on July 12, 2009

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    We just finished eating this wonderful jerk chicken. Great recipe; one of the best food network recipes we've cooked so far (and we've cooked quite a few!. We can't get scotch bonnets here in central Illinois so I substituted 2 small habeneros. Also marinated overnight (24hrs and cooked on the weber charcoal grill. Soaked some applewood chips and cooked using indirect method for an hour. Absotively marvelous. The wife hasn't cared for jerk recipes I've cooked in the past but she is now a true beliver in jerk! Thanks Tyler. You're 'the mon', mon!

    Steve P.
    Mahomet, IL

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  • on July 11, 2009

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    Well Tyler, I must say that you've brought a sweet taste to my mouth with my country's famous Jamican Jerk Chicken. As an island girl, there was just something missing from this recipe "the pimento," and maybe some festival as another side dish, but everyhing else is all good. I'm touched that you've enjoyed our music, food, roots & culture, & for my fellow Jamicans & islanders that watches this program keep on watching & send in some of our islands recipes. Tyler, just keep doing what you're doing.
    N.B.: Maybe you can try our national dish next time.

    Nuff Respect!! Nuff Love!!

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