A Taste of the Tropics

The  Caribbean Jerk Chicken is a big hit at our Peace, Love & BBQ, Caribbean-themed Local Life at The Culinary Center of Kansas City tonight. Lots of folks are asking for the recipe, so we’re sharing it here on the CCKC Kitchen Talk Blog.  Turn up the steel drum music and enjoy!

Note: we used boneless chicken thighs for ease of sampling and small plates. Take license with the recipe and get creative…

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Caribbean Jerk Chicken

  • 1 tablespoon Ground allspice
  • 1 teaspoon Dried thyme
  • 1 1/2 teaspoon Cayenne pepper
  • 1 1/2 teaspoon Freshly ground black pepper
  • 1 1/2 teaspoon Ground sage
  • 3/4 teaspoon Ground nutmeg
  • 3/4 teaspoon Ground cinnamon
  • 2 teaspoons Salt
  • 2 teaspoons Garlic powder
  • 1 teaspoon Sugar
  • 1/4 cup Olive oil
  • 1/4 cup Soy sauce
  • 3/4 cup White vinegar
  • 1/2 cup Orange juice
  • Juice of 1 lime
  • 1 Scotch bonnet pepper, seeded and finely chopped
  • 1 cup Chopped white onion
  • 3 Green onions, finely chopped
  • 2 lb chicken wings

In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken wings, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the wings from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.

 

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