Chef Rob Thomas’ Jerk Chicken Wings

2

“Add a bit of spice to your life, or grill…”

MARINADE INGREDIENTS

2 limes, juiced and zested

¼ cup vegetable oil

¼ cup soy sauce

4 garlic cloves

1 ginger, peeled and roughly chopped

6 whole green onions, roughly chopped

2-3 scotch bonnet peppers (or habanero, or jalapeño)

2 Tbsp fresh thyme

1 shallot, cleaned and roughly chopped

1 ½ Tbsp ground all spice

1 tsp ground cloves

1 tsp grated nutmeg

1tsp cinnamon

2 Tbsp brown sugar

4 lbs whole chicken wings

DIRECTIONS

1. In a blender or food processor, combine all ingredients (except chicken) to make a paste, adding water if necessary.

2. Put chicken into re-sealable bag, coat with Jerk paste. Refrigerate for at least 4 hours.

3. Preheat your grill to medium high.

4. Remove from marinade and discard marinade.

5. Cook the chicken wings until the skin is crispy on one side.

6. Turn over, then turn the heat down to finish cooking.

Photograph by Tara Miller

Written by Canadian Home Trends

Canadian Home Trends

Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You’ll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you’ve always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada’s best places to shop.

About Canadian Home Trends 1575 Articles
Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You'll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you've always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada's best places to shop.

Be the first to comment

Leave a Reply

Your email address will not be published.


*