Matt’s Jerk Chicken
Total TimePrep: 25 min. + marinating Grill: 50 minutes
This is so flavorful and tasty! It takes a little effort to make, as there are a lot of ingredients. But they all blend together very well! I broiled the chicken as opposed to grilling it. I also omitted the habanero pepper, but the recipe still had plenty of zip to it!
This is a great dish that tastes very similar to the jerk chicken we had in Jamaica. Not too spicy, at least for us it wasn't. We had plenty for dinner one night, had leftovers for lunch the next day and then two days later I used the remaining in an omelet for breakfast. It's a lot of ingredients but I had most of them on hand so it wasn't a big deal. Well done!
Made this exactly as written it came out great, has a nice spice to it NOT at all too hot, but it had a complex flavor. We chopped it, tossed it with the sauce, and served it on Hawaiian rolls with the Island Mango Slaw. The combo of the two recipes complimented each other well.