Caribbean Jerk Wings


  • Three 4-pound chickens, each cut into 8 pieces
  • Kelchner’s Caribbean Jerk Marinade and Sauce


Put the chicken pieces in a very large bowl and pour Kelchner’s Caribbean Jerk on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight.

Preheat the grill. Remove the chicken pieces from the marinade, leaving on a coating of paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Baste with fresh Kelchner’s Caribbean Jerk for the last 10 minutes. Transfer to a platter and serve.

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