This chicken was quite good, different from what we're used to having, so it was a change.I used jalapeno peppers and skinless chickhen legs. We were disappointed in that the chicken was not cooked right through, it was still pink at the bone, which was probably our fault as we took it off after 45 minutes; it looked done and the juice ran clear when poked with a fork. So I would say that it is important to leave it on for the full hour, to be sure it's done through. thanks Sue L for a different taste.
Yumyum! I marinated our chicken for about 24 hours and baked it for about 45 minutes at 375F in the oven. I originally wanted to baste the pieces a few times as they were baking.. and completely forgot to until it was too late. No matter; the chicken was still nicely browned and delicious. I'll have to try basting it next time around. I loved the citrus flavours mixed with the deep spices from the cinnamon and allspice. The molasses was a nice touch too. I didn't have the habanero peppers on hand and left out the rum, but it was still great without. Thanks!
Absolutely lovely. I used a whole chicken and wish I'd thought to pierce it here and there as most of the flavour was in the skin (which wouldn't happen with pieces). The chicken was extremely moist and tender, marinated for 24 hours, and will definately make this again. Cooked in the oven (too cold here to bbq outdoors) at 160C for approximately 3 and 1/2 hours for a 2kg chicken. Served with paella and garlic bread.
excellent recipe, I used 2 habenero peppers and it was very spicy, didn't have that much time so I only marinated it for about 5 hours, but it still came out great. Thank you !!
This was really great - the marinade became sticky and sweet with grilling, and slashing the skin exposed parts of the meat that then became SUPER flavorful. Yum.
Sorry, but it just isn't jerk that I remember. It does have the spices, but the molasses doesn't quite fit and it lacks the smokey peppers truly define jerk, preferrably scotch bonnet or habaneros to substitue.
Great flavor to this chicken, and the addition of molasses to the marinade left the chicken with a wonderful carmelized color. I made this on a gas grill, so I skipped the aluminum pan with water & rum and just layed the chicken right on the grill. Thank you Sue for sharing the recipe.
We loved this dish! It was quite tangy and made the chicken really moist, after letting the meat rest in the marinade for 24 hours. I used just one habanero pepper and that was enough to make us both sweat. We don't have a barbeque, so I roasted the chicken breasts in the oven for about 30 minutes, basting and turning once. Perfect :-)