Although not a traditional jerk chicken, this is a tasty dish. Chicken soaked in a spicy marinade of brown sugar, soy sauce, vinegar and herbs, then grilled.
If you prefer use 1 teaspoon sambal oelek or to taste instead of the fresh chilli.
Altered ingredient amounts. Yummy, yummy in our tummies! This was great, and very easy. If you can't take the heat, I suggest cutting the habanero pepper in 1/4 or 1/2, but even our youngest loved this chicken. Also, we cooked our chicken outside on the grill - yummy! - 29 Sep 2008
Great! A little hot (I will only use a small or 1/2 pepper next time) but very good. I let it marinade for 1 hour and served it with white rice. I will make this again! - 29 Sep 2008
OK, so maybe I am merely a novice in the kitchen, but here I am preparing this dish (it's marinating as we speak) and my hands start burning. How was I supposed to know not to touch the chilli with my hands? Apparently (now that I have researched the Habenero chillis online) you are not supposed to touch these peppers with your bare hands (i.e., you are supposed to wear rubber gloves) and you must wash the cutting board and knives to prevent the spreading of this capsaicin in the chilli which can burn your skin upon contact. I THINK THIS IS SOMETHING THAT SHOULD HAVE BEEN INCLUDED IN THE RECIPE DIRECTIONS!! Some sort of 'handling instructions or warning' and what to do if you happen to come into contact with this capsaicin. I am so disappointed, I am ready to dump the dish and start something else for dinner. - 29 Sep 2008