A perfect blend of Jamaican jerk recipe and ordinary barbeque recipe delivers a great and unique taste. If you would like to test this recipe then try it out its absolutely delicious to the last bite.
JERK-BQ CHICKEN
A landmark recipe using both the renowned jerk and barbeque recipes
INGREDIENTS
3 lb Chicken wing drums
¼ cup coarsely chopped garlic
2 stalks escallion chopped finely
½ tsp allspice (pimento)
¼ cup onion minced
1 tsp curry powder
¼ tsp chopped scotch bonnet pepper
1 tbsp brown sugar
¼ tsp salt
3 tbsp Jamaican jerk sauce
½ cup coconut milk
2 garlic cloves minced
2 stalks escallion minced
½ cup vinegar
½ cup ketchup
½ tbsp brown sugar
3 stalks lettuce
2 twigs parsley
PREPARATION
Preparing the marinade ingredients* in a blender until smooth. Marinate chicken and refrigerate overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished lettuce and parsley.
DIPPING SAUCE:
Use other dry ingredients combine with ketchup, vinegar and other dry ingredients and place in blender. Remove and then bring the mixture to a boil and then serve with drums.
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