Jamaican Jerk Chicken

Ingredients

• 8chicken wings, with the thin tip removed
• 15 ml (1 tablespoon)Jamaican jerk spice
• to tastesalt
• to tastered chilli powder
• 5 ml (1 teaspoon)paprika
• 2.5 ml (1/2 teaspoon)white pepper
• 1.25 ml (1/4 teaspoon)garlic powder
• 45 ml (3 tablespoons)tomato sauce
• 45 ml (3 tablespoons)red chilli sauce
• 45 ml (3 tablespoons)teriyaki sauce
• 30 ml (2 tablespoons)olive oil

Instructions

1. 1

   Marinate the wings

   Marinate the chicken wings with the listed ingredients overnight.

2. 2

   Grill until cooked

   Grill or cook the wings on a braai until done.

3. 3

   Baste the wings

   Once the wings are done, baste them with the remaining marinade.

4. 4

   Blend until fine

   Blend the listed ingredients until fine.

What is Jamaican jerk chicken?

Jerk is a Jamaican style of seasoning and cooking, known for a bold mix of spices and chilli. This version uses jerk spice alongside paprika, white pepper and sauces for a savoury, sweet-and-spicy coating.

The wings make it an easy format for grilling or a braai. An overnight marinade helps the seasoning cling to the chicken and develop its flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 25g protein, 13g carbs, 26g fat.

The wings provide most of the protein and fat, while the sauces contribute some carbohydrates and sugar; the olive oil adds further fat. Pair a serving with vegetables and a modest portion of rice or beans for a more balanced plate.

Building the marinade

Jerk spice: this is the central seasoning, supported here by paprika, white pepper, garlic powder and chilli to taste.

Sauces: tomato, red chilli and teriyaki sauces bring a mix of tang, heat and sweetness. Olive oil helps coat the wings evenly.

Why marinate overnight

Time: the recipe calls for an overnight marinade, so plan ahead rather than seasoning the wings just before grilling.

Coating: turn or mix the wings so the seasoning reaches all sides. Keep them covered and refrigerated while they marinate.

Grilling the wings

Heat: grill or braai the wings until they are cooked through, turning as needed for even cooking and browning.

Doneness: check the thickest part of a wing; the meat should be cooked through, with no raw-looking centre. Cooking time will depend on the grill and the size of the wings.

Using the marinade safely

Raw chicken: marinade that has touched uncooked chicken should not be brushed onto cooked wings unless it is thoroughly cooked first. Set aside a clean portion before marinating if you want a finishing baste.

Finish: the method calls for basting once the wings are done. Use reserved, uncontaminated marinade for this, or cook the leftover marinade thoroughly before serving.

What to serve alongside

Fresh sides: serve the wings with a crisp salad or sliced vegetables to balance their rich, strongly seasoned coating.

A filling plate: rice, beans or grilled corn can turn the wings into a more substantial meal. Keep extra chilli sauce on the side for anyone who wants more heat.

Recipe notes & tips

• Marinate the wings overnight in the fridge.
• Turn the wings during grilling so they brown evenly.
• Use a clean brush and reserved marinade for any finishing baste.
• Keep an eye on the wings over direct heat, as the sauces can darken quickly.
• Check doneness at the thickest part of a wing rather than judging by colour alone.

Variations

• More heat: increase the red chilli powder to suit your taste.
• Milder wings: reduce or omit the chilli powder and use a mild chilli sauce.
• Extra garlic: add more garlic powder to the marinade.
• Oven method: bake the marinated wings until cooked through, turning during cooking.
• Boneless option: use chicken pieces instead of wings and adjust cooking time to their size.

Common mistakes to avoid

• Short marinating time: the recipe calls for an overnight rest, so allow enough time for the seasoning to coat the wings.
• Crowded grill: the wings may cook unevenly; leave space between them or cook in batches.
• Excessive heat: the sugary sauces can scorch before the chicken is done; lower the heat and continue cooking.
• Guessing doneness: check the thickest part of the meat to make sure it is cooked through.
• Reusing raw marinade: it can contaminate cooked chicken; use a clean reserved portion or cook it thoroughly first.

How to store

Refrigerate leftover cooked wings in a covered container and eat within 3 days. Reheat until piping hot throughout; avoid using marinade that has been in contact with raw chicken unless it has been thoroughly cooked.

Frequently asked questions