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Chef Michelle Bernstein’s Tame Jamaican Jerk Chicken Wings

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Attendees of the regional Sizzle Showdown semi-finals were all given a copy of this grilling recipe book featuring recipes of Macy’s Culinary Council chefs. For my fellow grilling guru’s and Jamaican food enthusiasts, here is a great recipe that is included in the book that you can try at home.  

Chef Michelle Bernstein’s Tame Jamaican Jerk Chicken Wings

6 scallions, greens part only
1 tablespoon finely minced fresh ginger
1 teaspoon ground allspice
1 tablespoon fresh thyme
1 tablespoon dark brown sugar
1/2 cup fresh orange juice
1/4 cup white vinegar
1/4 cup soy sauce
1/2 cup olive oil
12-16 chicken wings
cilantro sprigs and lime wedges for garnish

Puree all ingredients with a blender until smooth. Pour over the chicken wings. Marinade in refrigerator for 24 hours. Grill over medium to medium high heat until well marked and cooked through. Serve hot. Garnish with fresh cilantro and lime wedges.

Yields 4-6 appetizer servings

If you like this recipe and you are interested in others, I have two extra books that I am offering to you my readers. Please let me know if you are interested by leaving a comment about what your favorite grilled dish is. I am always looking to try something new and if your dish (I don’t need the recipe) gets my mouth watering, I will gladly mail a copy of the book to you.

XoXo, Natasha

About Natasha Samuels

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2 comments

  1. oooohhhh I LOVE jerk chicken!
    Antionette Blake recently posted..Love The Skin You’re In | #sp Foxbrim 100% Pure Argan OilMy Profile

    • I personally haven’t tried this recipe as yet. But the word “tame” is quite enticing as jerk chicken tends to be a very spicy dish. (-: