JAMAICAN JERK CHICKEN - CUT UP CHICKEN OR CHICKEN WINGS
When in Jamaica, an order of "Jerk Chicken" will get you a portion of a whole chicken cooked with Jamaican jerk seasonings. This recipe can be used to grill the whole chicken or just the wings. Chicken wings are a favorite of many people and are available to buy in 3-4 pound packages of frozen wings, disjointed and ready to use in your favorite dish.
The key ingredients of "Jerk Seasoning" is Thyme, Allspice, Scotch Bonnet or Habanero peppers and Garlic. This seasoning can be used on Chicken, fish, pork or vegetables. The sauce will keep a few weeks in the refrigerator, so if you are going to make sauce, make it for more than one time. It would be difficult for any bacteria to liven that sauce! Always use gloves to prepare the peppers and in appling the rub or marinade to your meat, vegetable chicken, or fish. Please do not rub your eyes or other tender skin on your body as the pain lasts a long time. The heat from the jerk seasoning will dissipate while in storage and during the cooking process. The food will still be spicy, but not agonizingly hot.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: Serves 4
• 1/4 cup fresh squeezed orange juice
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped garlic
• 1 tablespoon chopped fresh ginger
• 1 habanero pepper, seeded and chopped (use gloves)
• 2 tablespoon brown sugar
• 1 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 12 large chicken wings, tips removed and wings cut apart at joint or use 1 whole fryer chicken, cut up (disjointed)
DIRECTIONS:
1. 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.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the wing pieces or chicken pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings
and/or pieces with salt and pepper to taste, and sear on the hottest part of the grill until the chicken begins to brown, about
4 minutes per side.
4. Move the wings or chicken pieces 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.
 COOKS NOTE**
Garnish with a sprig of fresh thyme and lime slices.
NOTE: ALTHOUGH NOT THE EXACT RECIPE SHOWN, THE VIDEO BELOW MIGHT BE OF HELP.
 HOW TO MAKE JERK CHICKEN
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