Jamaican Jerk Chicken Wings

OK I Lied. There’s no wings in here, I use chicken tenderloins in any recipe for wings. I like to use chicken tenderloins in any recipe calling for wings because mainly: there’s no bones. This means you get way more meat return for your effort and they are still small little pieces of chicken that the kids can handle and maintains the small and portable spirit of wings. So far I have used them in several wing recipes and they always make a perfect replacement. I’m not sure how authentically Jamaican this recipe is but it has Jamaican allspice in it. I have tried several versions of jerk recipes for wings and other chicken and find chicken tenderloins work best.

Grab a 3 pound bag of chicken tenderloins, follow the recipe below and you’ll be the star at your next BBQ or grilling. This recipe is a conglomeration of many I have tried and has a great flavor and heat level.

  • 9-12 green onions. A whole onion will do too.
  • 4-5 garlic cloves
  • Hot peppers, chopped. 3-4 habaneros or 6-7 jalapenos or 1/4 cup of chopped pepper mix will do.
  • Juice from 5-6 limes (1/4-ish cup)
  • 3 tablespoons olive oil
  • 1/2 tablespoons salt
  • 1 tablespoon brown sugar
  • 2-3 tablespoons molasses
  • 2 tablespoons soy sauce
  • 1 tablespoon thyme
  • 1/2 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 2-3 teaspoons black pepper
  • 2 teaspoons allspice

I use this great little Lemon Reamer when I only have a few limes to do. Far less mess than getting out the electric juicer.
Just puree all that stuff in your food processor.

Get a  big bowl and put some down in the bottom, then start layering in the chicken. When you get the jerk covered, add another layer then add more chicken. Or just flop it all in there and give it a good shake when the lid is on and let it marinate overnight.

Grill these on a medium to high heat, 3-5 minutes per side and enjoy. The lime and sugars really get into the meat when it marinades and the spice is not overbearing.

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