DIY Jamaican Jerk Chicken

It's been awhile since we've posted on our blog and shared with our cyber friends. But we're still cookin' in more ways than one. Tom and I have been pursuing our other creative abilities. Tom's passion of the day is music composition and I've been working on a big outdoor art project creating mosaic stepping stones. I've also joined together with a small group of my artist friends and we've been painting together once a week. We're all having lots of fun and enjoying life. Since we still love to eat, we're still enjoying cooking. Meanwhile, summer is upon us and we're grilling when the weather is not too hot. We've barbecued this jerk recipe for years! It's always super delicious and we love to gnaw on the chicken wings. The skin gets nice and crispy too. You can use any chicken parts you like to eat. There is enough marinade for more parts so feel free to add as many pieces of chicken as you like!

SERVES:           4
PREP TIME:      10 minutes + overnight marinating
COOK TIME:      20-30 minutes depending on heat of BBQ

INGREDIENTS:
4 chicken thighs (or parts of your choice)
12 chicken wings
1 T allspice
1 T dried thyme
3/4 t cayenne pepper
1 1/2 t black pepper
1 1/2 t sage
3/4 t nutmeg
3/4 t cinnamon
2 T granulated garlic
1 T sugar
1/4 C olive oil
1/4 C low sodium soy sauce
3/4 C white vinegar
1/2 C orange juice
Juice of 1 lime
3 green onions, sliced thin

PREPARATION:
1. Combine all of the ingredients except the green onions in a large bowl and thoroughly mix together. 
2. Add the chopped green onions.
3. Place all chicken parts in a large resealable plastic bag then pour the marinade over the chicken. Make sure the marinade thoroughly covers the chicken. Place in the refrigerator overnight. Turn occasionally.
4. When you're ready to cook the chicken, turn on the grill and preheat. When grill is ready, remove the meat from the marinade and grill on each side until done. While grilling, baste with the marinade. The wings take about half the time of the thighs. If you're cooking chicken breasts, they will take longer to cook than the thighs. Use a meat thermometer to determine doneness. Happy grillin'!

Bon appetit,
Tom and Anita 

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DIY Jamaican Jerk Chicken

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