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Excellent recipe. This is what I imagine when I think of Caribbean jerk. I like to use pineapple in the salsa. My mouth is watering just thinking about how good this jerk chicken is!

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Lazerclaire November 17, 2010

Delish! Loved the salsa on this. Thanks for sharing, Rita. Made for Zaar Chef Alphabet Soup Tag.

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lazyme March 16, 2014

Delicious!!! I made this for our anniversary (4th anniversary is "fruit") and it made for a very special meal. I'm not the biggest cumin fan and was a little scared of it but it worked beautifully with the fruit, a perfect complement. I served this with Jamaican Rice and Peas and Caribbean Corn. Thanks for helping to make our anniversary so special!

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KLBoyle September 26, 2009

This chicken was tender and delicious and I loved the fruit salsa! Thanks Rita :) Made for The Rail Riding Rowdies ZWT5.

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Midwest Maven June 03, 2009

Excellent recipe. I loved the freshness of the fruit, and the added crunch from the red bell pepper with a little tang of the hot peppers was just perfect. Thank you for posting. Made by "Cooks With Dirty Faces" member for ZWT5

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daisygrl64 May 31, 2009

I test a new recipe nearly everyday and have tried several for jerk chicken. Rita's is by far the best. I love the spice mixture, which has a wonderful balance.

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judiemeador February 04, 2009

I made this for dinner tonight. I was a little concerned if it would have enough hit as I left off the scotch bonnet pepper because I didn't happen to have it. It was very nicely seasoned. I did flatten the chicken breasts for even cooking and cooked them in a cast iron grill pan. The chicken was sliced and served on a bed of fresh mixed greens and topped with the wonderful salsa.

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PaulaG March 01, 2006

A wonderful dish!! Loved the freshness of the fruit and spicy salsa.. Two of my favourites - cilantro and fresh ginger yummy!! A great recipe Rita. Thank you.

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Elly in Canada February 27, 2006

Excellent blend of herbs (especially fresh cilantro). The combination (sweetness from the tropical fruit, and slightly piquante from spices and scotch bonnet pepper) was not uncomfortable nor was it overwhelming... After marinating for 24 hrs in the spice mixture, I butterflied the chicken breasts and grilled them on the stovetop in an iron griddle. The chicken meat blackened beautifully and welcomed the freshness of the fruit salsa. Thank you Rita; I happily give you five thumbs up. — Feb 27, 2006

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TOOLBELT DIVA February 27, 2006
Caribbean Jerk Chicken With Fresh Fruit Salsa