Monday, November 19, 2012

Jerk Chicken For Our Wine Club

I’ve mentioned our wine club before, which is really a social group that uses wine tasting as an excuse to get together.  This month, the host couple decided on a Puerto Rican meal (he is from there) so I (Bev is in Florida) took a Caribbean appetizer – jerk chicken wings.

I’ve used this jerk marinade several times in the smoker, but grilling is much better and will be the cooking method from now on.  I marinated them for a couple of hours and put them on the grill over medium heat.

I turned them several times and basted with the marinade each time.

When I got the skin where I wanted it, I put them on a sheet pan in a 175* oven for about an hour while I got myself ready.

I took them to the event wrapped loosely in foil and assembled after I got there.  In keeping with the Caribbean theme, I was able to salvage a leaf from our banana tree (most are dying for the winter) and trim it up to fit my plate. 

I wanted to garnish with some scotch bonnet peppers but all I could find was a bag of multi-colored sweet ones, but they worked okay and were actually eaten.

I thought the chicken ended up being just the right doneness with a still crispy skin (it got mostly lost during the trip to the party) and will use this method again when holding time is required.

I'm now responding to your comments and hope you will stop back by - photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

11/13/12 event date

17 comments:

  1. Oooohhh... Larry, I am drooling over here.. I love jerk chicken! I have a spice mixture I like to use when I make jerk chicken, but have not found a marinade I like that much.. I don't know how I have missed this one from previous posts.... I will be trying this very soon.. Maybe I can even use it for a new and exciting turkey this year???

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    1. Thanks Jenn - I've served this a few times (posted a time or two) and it's always been a hit. The recipe came from my son but I think it's also on line.

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  2. Very islandy Larry. Love your presentation.
    Sam

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    1. Thanks Sam - I gave it lots of thought then the banana leaf idea struck me. I took the chicken in foil and a cooler and assembled it at the party.

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  3. We can grow bananas here????

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    1. Pam - It's a hardy banana that produces no fruit - check out the third shot in this post - http://bigdudesramblings.blogspot.com/2009/09/its-beginning-to-feel-like-fall.html

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  4. You have a fricking banana tree???????????? And we're just finding out about it??????? Do you ever use the leaves for cooking???? Does it survive the winter??? I'm going to hold your hand to the fire until you make my potatoes/onion/ementhaler grilled in banana leaves dish.

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    1. See above answer to Pam. It survives the winter if mulched well. I keep thinking I need to use the leafs for cooking but I never get around to it - I'll look up your recipe.

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  5. Larry, These were some great jerked wings! It was really 'sad', but we were 'forced' to take home the handful of these great wings that were left over from the party! Sooo Sad! Not! Take Care, Big Daddy Dave

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    1. Thanks Dave and glad you ended up with the leftovers as I knew you'd enjoy them.

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  6. Larry, I would be very popular over here if I'd present chicken on a leaf like his one :)

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  7. Those wings look WONDERFUL, Larry!!! Jerk is one of my favorite chicken flavors. The plate looks great, no one would touch the bonnets anyway.

    It is tough keeping wings warm AND crispy.

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    1. Thanks Chris and I'm sure you're right about the peppers.

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  8. Those wings look awesome, Larry! DH has been asking to grill some chicken and these might be his assignment. Off to check out that jerk seasoning.

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    1. Thanks Susan - If you try the marinade, let me know what you think.

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  9. Jerk is one of my favorite marinades. Those chicken wings look terrific and a nice presentation as well.

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    1. Thanks Karen - I've been thinking more about presentation.

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