Grilled Jerk Chicken Wings
Yields 8 servings
Recipe by Chef Jennifer Hill Booker
Prep Time: 15 minutes
Cook Time: 30 minutes
1 small onion, peeled
3 scallions, green and white parts
1 tablespoon fresh thyme
4 large garlic cloves
3 Scotch bonnet chilies, seeds removed
¼ cup fresh lime juice
3 tablespoons vegetable oil
1 tablespoon sea salt
¼ cup packed brown sugar
2 teaspoons ground allspice
1 teaspoons fresh ground black pepper
¾ teaspoon freshly grated ginger
½ teaspoon cinnamon
16 whole chicken wings
Preheat grill to 400*F.
Place onion, scallions, thyme, garlic, scotch bonnet, lime juice, vegetable oil, salt, brown sugar, allspice, black pepper, and cinnamon in a food processor and puree until it resembles a smooth paste.
Place chicken wings in a large Ziploc bag and coat with the marinade. You can save any unused marinade in the fridge in an airtight container for up to 2 weeks. Just make sure it doesn’t come in contact with the raw chicken or anything (including your hands) that has touched the raw wings.
Seal bag and refrigerate overnight to 24 hours.
Remove chicken from the refrigerator and allow to temper for 20 minutes at room temperature.
Place wings on the hottest side of the grill and cook until well browned on all sides, about 3-5 minutes.
Move chicken to cooler side of the grill, cover with lid or an aluminum pan, and continue to cook until chicken is cooked through, about 20 minutes more.
Remove from grill, allow to rest for 5 minutes and enjoy with a cold drink!