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 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.
11/13/12
event date
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'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
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???
ReplyDeleteThanks 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.
DeleteVery islandy Larry. Love your presentation.
ReplyDeleteSam
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.
DeleteWe can grow bananas here????
ReplyDeletePam - 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
DeleteYou 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.
ReplyDeleteSee 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.
DeleteLarry, 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
ReplyDeleteThanks Dave and glad you ended up with the leftovers as I knew you'd enjoy them.
DeleteLarry, I would be very popular over here if I'd present chicken on a leaf like his one :)
ReplyDeleteThose wings look WONDERFUL, Larry!!! Jerk is one of my favorite chicken flavors. The plate looks great, no one would touch the bonnets anyway.
ReplyDeleteIt is tough keeping wings warm AND crispy.
Thanks Chris and I'm sure you're right about the peppers.
DeleteThose 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.
ReplyDeleteThanks Susan - If you try the marinade, let me know what you think.
DeleteJerk is one of my favorite marinades. Those chicken wings look terrific and a nice presentation as well.
ReplyDeleteThanks Karen - I've been thinking more about presentation.
Delete