Jerk Chicken Wings with Rice & Peas

Share on facebook
Share on twitter
Share on linkedin
Share on reddit
Share on pinterest
Share on email

Jerk Wings with Rice & Peas

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Jerk chicken wings

Jerk Wings with Rice & Peas Cooking Tips:

Do not skip the part of piercing the chicken, it helps the mariande penetrate the chicken down to the bone.

This is a mild jerk but you can add 2 more scotch bonnets if you love spicy.

Can you make ahead?

Fridge: I keep a jar of this jerk paste in my fridge at all times. The paste is good for up to 3 months max.

Reheating: Jerk Wings: Pop in a 350-degree oven for 10-15 minutes.

Rice & Peas: Bring a small amount of stock or coconut milk to a boil and stir in rice and peas, cook until hot. *A 1/4 cup of liquid will be enough for 1 cup.

Jerk wings

latest Recipe Video:

Substitution Options:

If you cannot find scotch bonnets, you can use 2 tablespoons of scotch bonnet pepper sauce for 1 scotch bonnet pepper.

This recipe will work with any piece of chicken. You can even use the jerk paste on seafood.

what to serve with Jerk Wings with Rice & Peas?

Meal Ideas:

Recipe:

Jerk chicken wings
Print

Jerk Wings with Rice & Peas

Jerk Wings with Rice & Peas – It took years to master this recipe but I finally have the right measurements to make me feel like I’m back in Jamaica. This is a mild jerk but you can add 2 more scotch bonnets if you love spicy. Ya Man!
Course Appetizer, Main Course
Cuisine caribbean, Jamaican
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6

Ingredients

Jerk Paste

  • 3 tablespoons all spice whole
  • 2 scotch bonnet
  • 8 green onions
  • 1 onion chopped
  • 8 garlic cloves
  • 1/3 cup fresh thyme
  • 1/2 teaspoon nutmeg
  • ¼ cup brown sugar
  • 1 1/2 teaspoon black pepper
  • Zest of 1 lime
  • 2 tablespoon lime juice
  • 1/3 cup soy sauce
  • 2 tablespoons ketchup plus 1 cup
  • 1 cup chicken stock
  • 2 lbs. wings pierced

Rice & Peas

  • 3 tablespoons unsalted butter
  • 1 onion chopped
  • 2 cups white rice rinsed
  • 2 cups coconut milk
  • 2 cups chicken stock
  • 15 oz. canned red beans drained
  • ½ teaspoon dry thyme or 3 sprigs fresh thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Add all jerk ingredients in blender except 1 cup ketchup and chicken stock, blitz until smooth. Reserve 1 cup of paste to the side and pour remaining over chicken, make sure evenly covered. Place in fridge overnight. The next day either grill on low to medium heat for 2 hours or bake in a 275 degree oven for 2 hours rotating chicken after the first hour.
  • In a sauce pot over medium heat add butter once hot sauté onions for 2 minutes add rice and cook for 1 minute, stir in coconut milk, stock, red beans, thyme, salt and pepper. Bring to a boil, cover and turn heat to low simmer for 15-20 minutes. Fluff rice before serving.
  • Make jerk sauce in blender add ketchup, 1 cup of jerk paste and chicken stock blitz for 15 seconds and toss wings in it. Serve hot with rice.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Learn New recipes, tips and techniques