This is one of the best Jerk Recipes I have come across with in a very long time. A local bar I go to sells this on friday as a special. I make it at home on the grill and bring it to them. Cheers.
We loved this with chicken!
this is definitely jamaican jerk!! but dont be afraid to substitute black molasses for the brown sugar... thats what they used when I was in jamaica.. gives it a real deep/dark tone. great recipe.
Made as a side dish for jerk chicken and this nearly stole the show. I was a bit hesitant to make it because of all the ingredients (I had just made the jerk marinade from scratch, which was prep heavy in itself) but in the end, I'm extremely happy I did. Well worth the effort.
I used to only use the commercial Walkerswood brand of jerk sauce, but can't find it around here anymore, so I tried this one, and it is even better than Walkerswood! I tossed it all in the blender, and at first, I was disappointed that it was rather thin, but after allowing it to rest a few hours, it thickened up into a nice paste, just like I wanted.. I marinated some ribeyes in this overnight and just finished grilling them.. they were fantastic! I served with Jamaican Rice and Peas.. Thanks for posting this!
Oh my gosh, this was the best chicken i have ever had! Thank you for posting:)
This is the best jerk I have ever had! I used chicken thighs with the skin and bone and marinated it overnight. Then, I grilled it on our gas grill, and it was so delicious and tender. I served it with Jamaican seasoned rice and grilled sweet potatoes. This recipe has already made it to my recipe-keeper drawer.
This was absolutely fantastic! I marinated boneless skinless chicken breasts for about 8 hours, then charcoal-grilled. This was an outstanding blend of fruit, sweet, and spice - can't wait to try it on pork too! DELICIOUS!!!
I don't usually give 5 stars but this one deserves more than that, as far as we are concerned. I had to sub dark molasses for the brown sugar, proportionately, but don't think it changed the outcome at all. Because we like a lot of heat, I put in 3 peppers, ribs, seeds and all, and it was just right. We had it with beans and rice which was lovely, too! I am waiting for my copy of the cookbook this is from and looking forward to making more Jamaican food. Thanks, Rainforest, for putting up a real winner.
We liked this a lot! It didn't have the heat I expected, but that could be because I only let it sit about 4 hours due to bad planning. I even used a habanero when I couldn't find a scotch bonnet. I will definitely be trying this again, planning better to allow the meat to marinate overnight to get stronger flavors. Used with Get Sassy Seafood Skewers With Jerk and All the Perks!. Thanks de Roche!