By Sharon123 on October 20, 2008
Photo by LifeIsGood
Photo by LifeIsGood
"This recipe for jerk sauce is courtesy of Ray's Hideaway Restaurant and Taxi Stand, Montego Bay, Jamaica. It's fiery, but not incendiary, full of flavor, and worth the effort to make it. I got the recipe from The Early Show on CBS. The chicken needs to marinate 4-8 hours so start early. :D"
Serving Size: 1 (424 g)
Servings Per Recipe: 4
"FANTASTIC.........I prepared this as written....except I only used a small piece of scotch bonnet. I served it with coconut rice and fresh asparagus and of course the delicious salsa. WOW what a great meal....Thank You"
"I only used the salsa in this recipe and used a different jerk marinade for my chicken (wanted to avoid the corn syrup of the ketchup). That said, the salsa perfectly complimented the spiciness of my chicken, although I may have used a bit too much jalapeno in mine, but that was my fault. Only difference I'll make next time is to cut the fruit by hand as opposed to using a processor. I just think they salsa would be better suited diced that processed."
"Very good chicken. I made half a recipe and it was very good. I was short on allspice but made as written. Very easy to do as I cooked it in the oven to 160 deg. Served with Recipe #234275 and for dessert Recipe #313127. Great meal with lots of leftovers."
"This was fabulous! It looks pretty involved, but it's really very simple to prepare. I love that the chicken is sitting in the marinade and just ready to throw on the grill at dinner time. All I had to do was to make the salsa. I ended up chopping the fruits by hand, because we like a chunky salsa. The flavors on the chicken and the complementing salsa are excellent. Next time, I will cut the marinade ingredients in half for 4 chicken breasts. Made for the Soup-A-Stars during ZWT9"
"Great recipe! The salsa is excellent! I would not change a thing with this recipe. It is easy to follow, smellled great while prepping and cooking and we all loved it! I served this with sauteed corn and recipe #373001. Great dinner and I will definitely make this again. Made for ZWT 5."
"Yum!! I made this as directed except that I used a boneless chicken breast and served it with recipe #336835. The salsa is fantastic and I plan on making this again and again. Thanks Sharon for a great keeper. Made for ZWT5 2009."
"Unfortunately, I didn't have scotch bonnets, used jalapenos instead. Great Flavor! But, this recipe has too many ingredients to my liking. However, I will use it again for when guests come over or special occasions. Love the salsa, and will use that recipe along side other dishes too!"
"This is a keeper. Spicy (I used 3 habanero peppers) and very flavorful. I cut the cinnamon down to a 1/2 tsp and added a few more garlic cloves. The salsa is fantastic on grilled snapper too. Thank you Sharon123. :) Made and reviewed for Dec 'o8 NZ/AUS recipe swap. :)"
"This is YUMMMMMMY I had to use Serrano peppers since our store did not have any Scotch Bonets . UGH. I used drumsticks and wings just in case we didn't like it ( breasts are pricey LOL) I cooked in the oven but next time will grill them.The pineapple mngo salsa is to die for and can see making just this for plain grilled chicken or fish. Definite keeper and can't wait to try with Scotch Bonnets and a longer marinade time ( I only did 4 hours)"