Excellent recipe!!! I used chicken tenders for the sake of shaving off marinating time (1-1/2 to 2 hrs.), and they turned out beautifully. Served them to my 8 & 4 yr. olds, as well as the neighbors' family, and received rave reviewes. Chicken was pared with a simple romaine salad (cucumbers, tomatoes, carrots & radish), tossed with Buttermilk Ranch Dressing. Today, I thinly sliced the chicken left-overs (originally made 2 batches - all but 3 pieces were left), and served them on top of salad for lunch. Will try with pork chops next, w/ grilled pineapple slices. Thanks for sharing this quick, flavorful, and most excellent recipe! In the box of family favorites :)
A big hit at our house especially with the kids (5 & 2yo). We will be keeping this one for sure.
These are very tasty. I didn't know what to expect from the cinnamon, but it is a great compliment to the chicken. It does not get much more simple than this.
We loved everything about this recipe. Delicious!!!!!!! Made it with boneless chicken breast. Thank you!! Do again!
This is not Caribbean or Jamaican Jerk. I live in Jamaica, the real home of Jerk. You can't use Italian seasoning, put it on the grill it and call it Caribbean or Jamaican Jerk. Jamaican jerk has its own unique flavour, spices and seasonings that are authentic because of the type of soil in which the spices and seasonings are grown here ( rich bauxite soil) such as thyme, scotch bonnet pepper, escallion, ginger, pimento berries, etc. and it MUST be jerked over pimento wood because that wood gives it a special flavor. Anything else than that is pure fake....not jerk...perhaps BBQ chicken, possibly but definitely not jerk in the true sense.
This is not jerk chicken! Missing is the heat from Scotch Bonnets, the traditional spiciness of the Allspice, a bit of soy and certainly no Italian Salad dressing. This is a recipe for those that have never tasted true Jerk Chicken. I know this is supposed to be a quick recipe, but the flavors are way wrong. Sorry for the diss, but this is a miss.
I am going to give this a 4. The basic recipe is really good. REALLY GOOD! But... What I did the second time was this. I substituted the cinnamon with allspice. I also used Chipotle Chile spice. Since the mix was a bit thick before, I squeezed in a half a lime, and added between 1/8th, & 1/4 cup of beer. I wanted something that flowed a bit better so I could baste while grilling. I also grilled on a little Smokey Joe. Now, this still ain't a "jerk", like the jerk said. But whoa!
While this was a fairly tasty recipe, I think it should not be titled "Simple Caribbean Jerk Chicken." It has none of the spices that characterize "jerk" flavor - cinnamon, nutmeg, cloves and Scotch Bonnet peppers. I followed the recipe and didn't change a thing except the name of the dish when my guests asked what it was called.
The sauce was so so good, but when I grilled the chicken drumsticks according to this recipe, most of the sauce was left on the grill. Next time, I'll try to cut up a few lines on the chicken for the flavor to get into the chicken a bit more. Overall, the recipe is great! Thanks for posting!
I liked this better than an "authentic" recipe I tried. However, I added a little nutmeg and cloves to the mix to make it more 'jerk'.