Bahama Breeze Jamaican Grilled Chicken Wings Recipe Bahama Breeze

COPYCAT BAHAMA BREEZE'S JAMAICAN JERK GRILLED CHICKEN WINGS

Steps:

• Marinating Preparation: Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf. Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade. Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become. Cooking Preparation: After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350 degrees F for 20 a 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40 degrees F. Tips: Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings. The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin. By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure Grilling Preparation: Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 1/2 - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165 degrees F. Serve hot with your favorite beverage. Wings can also be placed on the grill directly from the oven to express the cooking process. Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor. Jamaican Marinade: Slowly add the olive oil to the jerk seasoning stirring with a wire whisk. Add all remaining ingredients; stir. Refrigerate. Marinade poultry or meats for 3 hours, and fish or seafood up to one hour.

BAHAMA BREEZE JAMAICAN GRILLED CHICKEN WINGS

Steps:

• MARINATING PROCEDURE.
• Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
• Tips.
• * Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.
• * Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.
• COOKING PROCEDURE.
• After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 - 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.
• Tips.
• * Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
• * The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.
• * By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure.
• GRILLING PROCEDURE.
• Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.
• Tips.
• * Wings can also be placed on the grill directly from the oven to express the cooking process.
• * Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.
• Serve hot with your favorite beverage. Enjoy!

BREEZE WOOD GRILLED CHICKEN - BAHAMA BREEZE

Steps:

• For the Chicken:.
• Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!
• For Orange Glaze:.
• Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.
• For the Citrus Butter:.
• Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!