Di Bruno Bros.

Mon|Jun

18

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JERK CHICKEN

From the Drinker, Biddle and Wreath Food Demo on June 11th.

Yield: 4 servings

2 lb. Chicken Wings, disjointed
½ cup Caribbean jerk seasoning
1cup orange juice
½ cup soy sauce
Juice of 2 limes
2 cinnamon sticks
1 bunch scallion
1 ea. Scotch Bonnet pepper
1 small Spanish onion
¼ cup sugar

Combine ½ jerk seasoning with chicken and set aside.
In food processor add onion, scallion and scotch bonnet pepper, pulse until coarse chop, add to chicken, and add remaining ingredients and mix to combine. Marinate 24 hrs in refrigerator.

Grill over medium heat, turning only once until an internal temperature of 165 degrees

RECIPE Grilled Shrimp with Watermelon Salsa

Yield: 4 appetizer servings

1 lb. U-15 shrimp (peeled and veined)
1 tbsp Olive Oil
2 tbsp fresh lime juice
2 cups seedless watermelon
¼ cup scallions
2 tbsp cilantro
1 tbsp sugar
½ tsp cayenne pepper
Salt and pepper to taste

Procedure: Preheat grill
Toss shrimp with olive oil and lime juice and set aside
Meanwhile, prepare salsa with remaining ingredients
Grill shrimp 1 minute per side (do not overcook)
Top with salsa and enjoy

1 Comment

  • Saffron Spices says:
    January 30, 2009 at 5:20 pm

    I really love jerk chicken since I went to the Caribbean.

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