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Newark, Delaware

Member since Sep 2005

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Reviewed Jerk Chicken

May 22, 2011 in Food Network Community Toolbox on

Excellent, and as others have said - very authentic flavor. I like to increase the dry spices by 50%, use 3 scotch bonnets, and scrape the seeds from 2 of them to control the heat. I go from overnight marinade right to the grill. Sometimes I will use pork loin. Delicious!"

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