Once a year I convince Neil to make something for dinner. Last year it was the beer can chicken, which was a hit. This year he made me jerk chicken, and I was very pleasantly surprised. Actually, he made it for his VT tailgate in Blacksburg first. It was a success there, so he offered to make it for me. He made it all by himself too! Although, I did have to educate him a bit on the spices. He spent a good deal of time looking through my spice cabinet for nutmeg :) Then finding allspice was another ordeal. Oh, and he started grating the ginger without peeling the skin. He's learning :)...and he's so going to kill me when he reads this.
Anyways, this chicken is very flavorful, and very spicy. I think the use of real habaneros versus all dry spices sets this apart from other jerk recipes I've tried. I experimented long ago, after having become obsessed with it in Jamaica, but nothing came close. Neil came across this recipe when he was planning his tailgate. I admit that he has a really good "eye" when it comes to finding recipes. This recipe is a keeper and will be our "go to" for jerk chicken. It packs intense flavor and heat in every bite. Make a lot, b/c leftover chicken salad with this is awesome.
I served it with chipotle pumpking polenta. But, if you need something to offset the spice, a savory/sweet fruit salad would be good.