The jerk chicken requires both hot pepper sauce and habanero chiles which the recipe calls Scotch Bonnet chiles. We all expected the chicken to be too hot but it wasn't. I understand that habaneros can vary a lot in hotness so I may have just happened on some that were reasonably mild. It may also have been that I added two tablespoons of brown sugar at the suggestion of Jess, my son-in-law. I am constantly calling Jess or my daughter Ellie for advice. In this case I wanted to know whether he thought I should really put both the habaneros AND the hot chile sauce that included habaneros. He said yes but suggested the brown sugar. It was a huge success. Next time I may only use one tablespoon.
- Mark
Another top ten contender, this was really delicious. As Mr. Grill'n says, we anticipated this being so hot that we would be almost unable to eat it. It did not reach that level, but be careful in case you get hotter peppers than we did. The brown sugar was one of the very few times that we broke the rules and changed the book's recipe, but I would recommend that addition. A really fun recipe!
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