GRILLED JERK-SPICED CHICKEN WINGS WITH MANGO SAUCE
At one of the highest levels of heat comes one of Jamaica's most famous exports. Not reggae, not rum...JERK CHICKEN. We can handle the heat, but we're not here to show off how much pain we can tolerate. Looking to hit a delicate balance between heat and flavor, we made a fiery jerk-inspired spice rub for chicken wings and added a sweet and spicy mango-cilantro sauce to temper the heat.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
- For the wings: Add the paprika, cayenne, allspice, nutmeg, garlic powder, cloves, ginger, minced garlic, thyme, salt and pepper to a small bowl and stir to combine. Reserve 1 tablespoon of the spice mixture for the mango sauce.
- Put the chicken wings in a large bowl with the remaining spice mixture. Toss to evenly coat. Reserve the wings while you make the sauce.
- For the mango-cilantro sauce: Put the orange juice, mango jam, 1 tablespoon reserved spice mixture, honey, cilantro, orange zest, scallions and Scotch bonnet in a blender. Blend until smooth. Pour into a bowl and reserve at room temperature while you grill the wings.
- Place the chicken wings on the grill over the indirect heat zone. Cover and grill for 5 minutes. Flip the wings and continue to cook for an additional 5 minutes. Move the wings directly over the heat and cook until nicely charred and cooked through, about 5 minutes.
- Remove the wings from the grill and toss with the reserved sauce. Pile onto a platter and garnish with chopped cilantro.
GIRLS WEEKEND SPICED RUM JERK CHICKEN
This is a favorite with family and friends, so much flavor, so healthy and the right spice, works well with any foods. I love it the next day in a made up Caesar salad in a low fat and carb wrap.
Provided by Marti Green
Categories Chicken
Number Of Ingredients 20
Steps:
- 1. Mix up all dry ingredients up first separately in a bowl mix well, then mix up jerk paste in a separate bowl then add dry ingredients to jerk paste and put into small food processor and blend well.
- 2. Place the chicken in a shallow container and massage the marinade paste into the chicken well, then cover and let marinade in the refrigerator for six hours or two days is better.
- 3. Oil BQ grill with oil or a spray, then set BQ on high and after reaching a least 400F, place chicken on a pre oiled grate for 10 min.
- 4. Then set the grill at lowest possible setting and flip the chicken and grill until fully cooked about 30 min for legs and thighs and breast about 10 to 15 min depending on thickness. **DO NOT OVER COOK BREAST AS MEAT WILL BE DRY. Better to under cook and reheat.
- 5. *****TIPS***** I like to make the jerk chicken marinade ahead of time and let it set in fridge to get the spices rolling with flavor... oh my..... this will store nice in the frig for some time...so make extra if you like it and have it on hand. I use a sharp stainless needle blades kitchen tool for tenderizing he chicken breast before I marinade.... Sold on amazon. Great served over a salad or with Jamaican rice, Jerri made BQ fried pineapple, and we served the jerk chicken on top. Also great on a Caesar salad or a Caesar Salad jerk chicken wrap. ****make enough as this is a food pleaser for a crowd. photo coming soon, I always forget to take a photo.
RUM CHICKEN MARINADE
A wonderful Caribbean-inspired marinade for chicken that's perfect for barbequing.
Provided by Sunkist
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 1.1 g, Fat 2.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 183.8 mg, Sugar 0.2 g
JAMAICAN JERK CHICKEN
Provided by Virginia Burke
Categories Blender Chicken Garlic Onion Marinate Vinegar Lime Spice Hot Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
- Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
- Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
- Cut each chicken half into pieces and serve with sauce.
JAMAICAN JERK CHICKEN
Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour
Provided by Delroy Dixon
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
- Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
- Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.
Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium
MISS OLLIE'S JERK CHICKEN
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.
Provided by Sarah Kirnon
Categories Bon Appétit Chicken Grill Grill/Barbecue Spice Chile Pepper Hot Pepper Garlic Dinner Summer Rum Chive Fourth of July Juneteenth
Yield 8 servings
Number Of Ingredients 12
Steps:
- Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
- Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
- Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20-25 minutes longer.
- Transfer chicken to a platter and let rest 10 minutes before serving.
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