I’m beginning to think that the act of planning game day food is an American ritual. I’ll admit that I’m not terribly good at following what’s going on in the world of football, basketball, or other major televised sports. But I can easily follow the food fun associated with game day.
I pay attention to the game day food buzz mostly to think about how I can transform or reincarnate favorite finger and party food so they’re healthy (or healthier). You might think this takes the fun and flavor out of it. This recipe for Jamaican jerk chicken may change that notion.
I made this for friends last month and then made it again a few more times just to nail the recipe. And while I have made jerk chicken strips in the past, this recipe is a more authentic version of Jamaican jerk chicken, which I’ve always anticipated to be dark, spicy, and popping with flavor.
The sides in the photo are creamy coleslaw using carrots, scallions, celery, and Napa cabbage, along with my favorite ranch dressing which appears in my forthcoming book.
You’ll want to marinade the chicken pieces for at least 4 hours, or as long as 24 hours. Also, I use chicken drummettes (in the picture) which are cut from the full wing. You can probably request that the butcher cut these for you, or try cutting them yourself. Or use other chicken pieces. If you use full wings, you can break them apart after they come out of the oven (and are cooled a bit).
Finally here are some other game food ideas to consider…
Jamaican Jerk Chicken
Ingredients
- 2 cups finely chopped green onions (scallions)
- 1 1/2 teaspoons dried thyme
- 2 garlic cloves, peeled and chopped
- 1/8 teaspoon cayenne pepper (optional)
- 2 teaspoons ground allspice
- 2 teaspoons ground dry mustard
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- 2 tablespoons honey or other sweetener
- 4 pounds chicken drummettes (or other chicken pieces), with the skin
Instructions
- Chop up the scallions, garlic, and thyme in a food processor, or chop finely by hand with a knife.
- Combine all the remaining ingredients (except the chicken pieces) in a bowl and blend well to create the marinade.
- Combine the chicken pieces and the marinade and store in the refrigerator for several hours, or up to 24 hours.
- Prepare baking sheets with parchment paper or a non-stick lining, orgenerously grease the baking sheets. If you're grilling the chicken, just skip the rest of the steps and grill the chicken pieces in a medium heat grill.
- Preheat oven to 400°F/200°C and bake for 15 minutes.
- Change the oven to 500°F/260°C (or the broil setting) and bake for another 15 minutes, or until the chicken pieces are blackened.
Looks good. Now I need the slaw recipe!
There are a few slaw recipes here too 🙂
Thanks Mollie! Yes, I’m pretty conservative about pepper due to it being a potential digestive irritant, and personal taste, but go for it – add at least a 1/4 teaspoon next time.
Hi! I linked to this recipe in my blog post, I can’t wait to try them! Way better than storebought wings or bbq sauce. They look great!
thealmondflower.com
This look fantastic! I haven’t had jerk chicken in forever because spicy tends to bother my GI tract too much, but if I opt to not include the cayenne (though the pinch in this might still be ok). I can’t wait to try these. 🙂
Gina, if you’re still easily irritated, take out or reduce the lime juice as well. the salt and spices will still give it enough flavor.
I made these today and they are fantastic! The flavor is perfect and the wings were perfectly cooked. I put a pinch of cayenne and there really wasn’t much heat so I could probably even add more in the future.
Good to hear Sandra Ash!
I love wings of all kind, especially when they’ve been doctored up to be healthy! Thanks for the recipe.
This was good, I made it!
Good to hear! thanks!