fbpx kennethtemple.com

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

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!
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Main Course
Cuisine caribbean, Jamaican
Servings 6
Calories

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.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Cooked this recipe?Let me know how it was!

Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!

Leave a Comment

Your email address will not be published.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

Recipe Rating




Tired of Cooking the Same Thing?

Subscribe today and receive weekly inspiring and flavorful recipes.

We have exclusive properties just for you, Leave your details and we'll talk soon.

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incid idunt ut labore ellt dolore.

Tired of Cooking the Same Thing?

I know finding cooking inspirations can be hard. Subscribe today and receive weekly inspiring and flavorful recipes.