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.
JERK GRILLED CHICKEN WINGS
Spicy, citrus, earthy, with the right amount of thyme. These wings should be a hit as long as your guests are brave enough to take some Caribbean heat. I like to serve this with a mango, cilantro, sour cream, mayonnaise, and buttermilk dipping sauce.
Provided by BencyCooks
Categories Appetizers and Snacks Spicy
Time 4h50m
Yield 4
Number Of Ingredients 15
Steps:
- Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
- Preheat an outdoor grill for medium heat, and lightly oil the grate.
- Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
- Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.
Nutrition Facts : Calories 373.3 calories, Carbohydrate 6.1 g, Cholesterol 30.9 mg, Fat 34.8 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 6.4 g, Sodium 614.1 mg, Sugar 1.8 g
CARIBBEAN JERK CHICKEN WINGS
Bring the Caribbean to you with Caribbean Jerk Chicken Wings! You only need 10 minutes of prep time to make these tasty Caribbean Jerk Chicken Wings.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Mix all ingredients except chicken in medium bowl until blended. Reserve 1/4 cup sauce for later use. Add wings to remaining sauce; toss to evenly coat. Refrigerate 1 hour to marinate.
- Heat greased grill to medium heat. Remove wings from marinade; discard marinade. Grill wings 15 to 20 min. or until done, turning frequently and brushing with reserved sauce for the last few minutes.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 4 g, Protein 19 g
GRILLED JERK CHICKEN
Spicy Caribbean-style jerk chicken cooked slowly on a warm grill reminds me of my trips to the islands as a sailor. Good main. A little time consuming putting the marinade together but well worth it. Don't worry if you don't have all the ingredients, use what you have. You can double the dry ingredients and save for your next dinner party.
Provided by Blakester
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 4
Number Of Ingredients 19
Steps:
- Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.
- Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 335 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 17 g, Fiber 3.7 g, Protein 26.7 g, SaturatedFat 2.9 g, Sodium 4454.4 mg, Sugar 9.5 g
BAHAMA BREEZE JAMAICAN GRILLED CHICKEN WINGS
Make and share this Bahama Breeze Jamaican Grilled Chicken Wings recipe from Food.com.
Provided by The Ohio Valley Mea
Categories Chicken
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- MARINATING PROCEDURE.
- Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
- Tips.
- * Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.
- * Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.
- COOKING PROCEDURE.
- After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 - 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.
- Tips.
- * Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
- * The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.
- * By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure.
- GRILLING PROCEDURE.
- Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.
- Tips.
- * Wings can also be placed on the grill directly from the oven to express the cooking process.
- * Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.
- Serve hot with your favorite beverage. Enjoy!
Nutrition Facts : Calories 848.7, Fat 60.5, SaturatedFat 17, Cholesterol 291.3, Sodium 278.6, Carbohydrate 2, Fiber 0.3, Sugar 0.1, Protein 69.7
JERK CHICKEN WINGS
From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to marinate. I believe the traditional hot chile pepper to use is Scotch bonnet, but you can use your preference.
Provided by JackieOhNo
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Remove tips from chicken wings and separate wings at joint if desired; place wings in large bowl.
- Place remaining ingredients in food processor or blender and process until thick paste forms. Spoon onto chicken and stir to coat. Let stand covered at room temperature 2 hours or refrigerate overnight; turn wings occasionally in marinade.
- Heat broiler (or grill).
- Place half the wings on broiler pan and broil 4 inches from heat for 10 minutes each side. Transfer to serving platter. Scrape marinade from broiler pan and spread on wings. Repeat with remaining chicken wings. Let cool and serve.
Nutrition Facts : Calories 654.1, Fat 45.5, SaturatedFat 12.8, Cholesterol 218.5, Sodium 576.7, Carbohydrate 5.5, Fiber 1.3, Sugar 1.9, Protein 53.1
GRILLED JERK CHICKEN WINGS
Step up your tailgating game with these super-flavorful jerk wings.
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the scallions, oil, soy sauce, ginger, brown sugar, thyme leaves, allspice, cinnamon, garlic, Scotch bonnet peppers, lime zest and juice and 1/2 teaspoon ground black pepper in a food processor. Pulse until smooth. Reserve 1/2 cup marinade for basting later. Put the chicken wings and remaining marinade in a large resealable plastic bag. Rub the thyme sprigs between your hands and add to the bag. Seal the bag and massage to distribute the marinade evenly. Refrigerate for at least 4 hours or up to overnight. Remove to room temperature 30 minutes before grilling.
- Preheat a grill for indirect and direct grilling over medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly oil the grill grates. Remove the wings from the bag and season all over with salt. Add the wings to the indirect-heat side. Cover and cook, flipping halfway through, about 20 minutes (the wings will be almost completely cooked at this point). Uncover the grill and baste the wings with some of the reserved marinade. Flip the wings onto the hot side of the grill to crisp up and cook, about 3 minutes, then baste, flip and cook until the wings are cooked all the way through, about 4 minutes more.
- Sprinkle with sliced scallions and serve with lime wedges.
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- In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
- Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.
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4.3/5 (3)Total Time 35 minsCategory AppetizerCalories 500 per serving
- Combine oil, lime juice, green onion, habanero chiles, garlic, thyme, ginger, brown sugar, allspice, salt, and pepper in a food processor or blender and pulse until well blended. Reserve 1/4 cup of the mixture in a small bowl. Cover and refrigerate until ready to use. Transfer remaining mixture into a large resealable bag. Add chicken, seal bag, and chill for 3-8 hours.
- Grease and preheat grill OR preheat oven to 425 degrees. Remove chicken from bag, discard the bag and remaining marinade. Grill chicken 5-6 minutes on each side OR if using oven method, bake on a greased sheet pan for 15 minutes, then broil for 3-5 minutes.
- Brush reserved sauce over the chicken and cook 2-3 minutes longer on each side until cooked through. Garnish with chopped cilantro if desired and serve immediately.
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- Add garlic, onion, ginger, jalapeno, soy sauce, honey, lime juice, orange juice, salt, pepper, paprika, thyme, allspice, nutmeg, cinnamon, cayenne, bay leaves, and oil to a medium-sized bowl. Stir to combine. Transfer marinade to the bag.
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- Place onion, scallion, garlic, habaneros, lime juice, soy sauce, olive oil, salt, brown sugar, thyme, allspice, black pepper, nutmeg, and cinnamon in the jar of a blender and puree until smooth.
- Place chicken wings in a large Ziploc bag and pour in marinade. Seal bag, pressing out as much air as possible and refrigerate overnight to 24 hours.
- Remove chicken from the refrigerator. Thread wings onto skewers lengthwise, spreading wings out to their full length. Let chicken come to room temperature while preparing grill.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place wings pieces on the hot side of the grill and cook until well browned on all sides, about 3-5 minutes. Move chicken to cool side of the grill, cover, and continue to cook until darkly browned and chicken is cooked through, about 20 minutes more. Remove from grill, allow to cool for 5 minutes, and serve.
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- In a large bowl (5 Quart), stir together brine ingredients (salt, sugar and water). Place raw chicken wings in the brine and cover the top with plastic food wrap. Let this sit in the fridge for two hours before continuing to the next step.
- In a frying pan over medium-high heat, stir together olive oil and garlic until garlic starts to lightly brown. Add in remaining sauce ingredients: lemon juice, pepper, onion powder, oregano and honey. Simmer for 5 minutes. Remove from heat and set aside.
- Preheat the grill to 350F. Remove chicken wings from brine and place on the grill. Flip these every 5 minutes for about 20 minutes or until the internal temperature of the chicken wing reaches 165F.
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Ratings 34Calories 337 per servingCategory Main Course
- Reserve one scotch bonnet for the sauce. Combine all ingredients for the jerk marinade in a food processor or chopper attachment. Blend until a paste forms. Reserve 1 tsp jerk marinade for the sauce. Cover the chicken with the remaining spice rub, coating it well, even rubbing under the skin. Cover chicken and refrigerate for up to 48 hours.
- Place all ingredients for scotch bonnet sauce, plus 1 tsp of reserved jerk marinade, in a food processor and mix until your desired chunkiness. Transfer the sauce to a saucepan and simmer over low heat for 15 minutes. Transfer to a serving dish and allow to cool completely in the refrigerator until you're ready to serve the chicken.
- Remove chicken from refrigerator at least 20 minutes before grilling. Preheat the grill to a medium-high heat, then place the chicken rib-side down on the grill. Grill the chicken over a small flame, turning occasionally, until well browned and cooked through. It'll take about 35 to 40 minutes to reach an internal temperature of 165 degrees F.
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