Crispy, both sweet and spicy and full of flavours – the perfect recipe to bring back memories of hot summer days.
When you type into Google “jerk chicken” you will get hit with thousands of different recipes, they all vary yet they will all have something in common – allspice and Scotch bonnet peppers. Our version of this popular dish is yet another twist developed to bring back memories of summer and holidays. Did you know that Barbados is one of the hottest December holiday destinations? Wouldn’t it be lovely to chill on the beach right now, listen to some reggae music, sip tasty cocktails and eat delicious food? Indeed it would. But if you are like us, surrounded by grey clouds and almost freezing temperatures then you can at least get the taste of that wonderful experience right here at home by creating some delicious food. Nothing stopping you adding the music and cocktails as well if you’re so inclined!
Our recipe offers a mix of sweet and spice, moist and crispy with a smoky underlining. I call for an overnight marinating but the longer you leave it, the more intense the flavour, so if you plan well in advance you can marinate your chicken for up to 24h.
Serves: 4 as a starter or 2 as a main
Total Time: 24h
Active cooking time: 20min
- 1kg chicken wings / 12 wings
- 75ml red wine vinegar
- 25ml fresh squeezed orange juice
- 4tbsp raw organic honey
- 2tbsp olive oil
- 3cm piece of fresh ginger; finely chopped
- 2 hot red chillies; finely chopped, seeds included
- 1tsp smoked paprika
- 1tsp ground allspice
- 1tsp ground cinnamon
- 1tsp salt
- 1tsp fresh cracked black pepper
- 6 spring onions (green part only); finely chopped
- Handful of fresh coriander; finely chopped
- Handful of fresh thyme; leaves only
In a bowl mix the vinegar, olive oil, orange juice and honey; stir well until all ingredients are well combined.
Add the ginger, chillies, thyme leaves, spring onion, coriander plus all the spices stated above (paprika, allspice, cinnamon, salt, and pepper) and mix well.
Pour over the chicken wings, turning them over several times so that they are well coated.
Leave to marinate overnight in the fridge, ideally tossing them over a few times.
When ready to cook simply barbeque the wings, turning them over every few minutes until cooked through; until the juices at the thickest point will run clear. It should take 15-20 minutes.
Serve hot and enjoy!
*Recipe commissioned by Thomas Cook Airlines