Comments on: Authentic Jerk Chicken

By: Bikebird

Bikebird — Thu, 08 Jul 2010 22:46:04 +0000

Rx7driver4life–Please give the Scotch Bonnet a try. It’s not gonna be Jerk without it. The pepper has a distinct flavor that makes Jerk Jerk; the heat is almost secondary (though unavoidable). Do like the recipe says and start with one and add more for more heat, as desired.

I just got back from a trip to Jamaica, where I took a class on Jerking from the head cook of the Jerk Centre at the Ritz Carlton. Upscale Jerk? No, mon. De real ting. And she was adamant–no Scotch Bonnets, no jerk.

And Accompong–my recipe calls for soy sauce for flavor and browning for color.

By: Accompong

Accompong — Thu, 04 Mar 2010 00:22:33 +0000

How come soy sauce? InI always use a sprinkle of browning sauce and leave the spice mix without soy sauce or lime juice

And Scotch Bonnet Pepper are important if its not hot it sucks. One original Scotch Bonnet pepper is enough for 2 chicken trust me

you either better leave it marinated in the fridge overnight and cook it properly for 45 minutes instead of 10

or do it the original way smoked on small opened fire for a couple of hours

By: Rx7driver4life

Rx7driver4life — Thu, 25 Feb 2010 16:14:23 +0000

I’m going to be trying this recipe tonight we will see how it comes out. I am going to omit the scotch bonnet peppers though not a big fan of the heat i will use jalapeños instead, keeping it bearable. And you can smoke grill a chicken breast in 10 min if you fillet it open.

By: chicken coop

chicken coop — Fri, 11 Dec 2009 10:16:25 +0000

What a great idea for an article! Thank you for the awesome suggestion.

By: Ryan

Ryan — Sun, 22 Nov 2009 20:48:19 +0000

Dennis, read it again. The 10 min figure was for the chicken over direct heat. There is no substitute for a good thermometer, though.

By: Dennis Graham

Dennis Graham — Sat, 05 Sep 2009 01:30:13 +0000

This recipe has a HUGE mistake. No way are you gonna “smoke grill” a chicken breast in 10 minutes. Maybe 30 minutes…and that’s fast.

By: miss l

miss l — Tue, 18 Aug 2009 21:14:00 +0000

well my sister in law cooks jerk chicken 4 me all the while and its damn good i’m gonna try this and see how it goes maybe it’ll be nicer than hers lol x

By: Jamaican MeCrazy

Jamaican MeCrazy — Wed, 05 Aug 2009 20:26:22 +0000

Yo mon, you niggas gotsta geev it up to jah . we bwoy just jammin on da lambsbread, but see no praise! Bloodclots doin your fuckery. Praise jah. I-ree!

By: Thyme

Thyme — Fri, 26 Jun 2009 08:26:53 +0000

Thyme…

An interesting post by a bloger made me ……

By: rastamon

rastamon — Mon, 27 Apr 2009 16:33:08 +0000

yeah mon me wife got da recipe from ya and it takes me back too the island coulta very good mon…bless

By: CheapImitationFood.com

CheapImitationFood.com — Fri, 17 Apr 2009 02:12:39 +0000

Wait, this stuff is traditional?

It tastes like 2008-2009 sorta, new wave recipes…

By: marcia

marcia — Sun, 05 Apr 2009 14:29:40 +0000

the best

By: Eyeball

Eyeball — Mon, 16 Mar 2009 07:35:53 +0000

Habineros are not Scotch bonnetts, though i dont know if one could substitute since both range in heat from 100,000 to 350,000 Scoville Heat Units.

By: Anil

Anil — Sat, 24 Jan 2009 22:05:48 +0000

This is a gem of a recipe – and accurate too!
I had tried making Jerk Chicken using arecipe from All Recipes.com – it called for 4 tsp of thyme, and my wife refused to eat it.
So I tried one last time using your recipe.
The marinade itself taste great!
It turned out well. I even prefer it to Tandoori chicken and coming from a person of Indian origin, is a compliment!

1) Can one use ordinary onions instead? Green onions are not so readily available.
2) I used 1 habanero, seeds removed – I think these are Scotch bonnets?
3) 1 Tbsp cider vinegar instead of lime juice.
thanks,
Anil