CARIBBEAN JERK SEASONING
Take your taste buds on a quick vacation to Jamaican paradise. Allow yourself to get lost in the vibrant flavors of cinnamon, all-spice, and cumin. Feel the warm cayenne dance across your palette to sweet notes of dark brown sugar. Use this blend on all meats (land & sea) and vegetables. Or use it to make a flavorful wet jerk paste by adding lemon juice and olive oil.
INGREDIENTS: thyme, parsley, cinnamon, all-spice, garlic, ginger, red pepper, cumin, nutmeg, sugar, pepper, chive.
Have any questions? Click here to read our FAQs.
Take your taste buds on a quick vacation to Jamaican paradise. Allow yourself to get lost in the vibrant flavors of cinnamon, all-spice, and cumin. Feel the warm cayenne dance across your palette to sweet notes of dark brown sugar. Use this blend on all meats (land & sea) and vegetables. Or use it to make a flavorful wet jerk paste by adding lemon juice and olive oil.
INGREDIENTS: thyme, parsley, cinnamon, all-spice, garlic, ginger, red pepper, cumin, nutmeg, sugar, pepper, chive.
Have any questions? Click here to read our FAQs.
GRILLED JERK CHICKEN WINGS
Yields 3 servings
Ingredients:
1 lb cleaned chicken wingettes, cleaned and washed with lemon
3 c water
⅓ c Apple cider vinegar
½ each small onion, finely chopped
4 Tbsp Vegetable Oil
1 Tbsp soy sauce
2 tsp browning seasoning
1 tsp dark brown sugar
½ tsp cinnamon
Instructions:
1. Make Marinade:
Combine vinegar and water in a bowl and wash chicken thoroughly. Drain and pat dry. In a mason jar combine remaining ingredients and shake vigorously until thoroughly mixed. Pour marinade over chicken and marinate for 30 minutes-2 hours.
2. Grill:
Preheat your grill with charcoal and applewood chips. Place chicken on the grill in a single layer and grill turning occasionally. Brush marinade over chicken as it cooks.
3. Season & Serve:
When chicken reaches an internal temperature of 165°F and juices run clear. Remove the chicken from the grill and serve hot with coconut rice and sauteed vegetables.
Pair with: Lager or Rum
