Jerk Chicken + Rum Punch




Jerk Chicken Wings 

  • 5 lb chicken wings
  • 5-6 Scallion stalks
  • 4 garlic cloves
  • 2 bay leaves
  • 2 tsp. allspice
  • 5 fresh jalapeno peppers, minced 2 tbsp. of fresh thyme
  • Juice of 2 limes
  • 1⁄2 cup red wine vinegar
  • 1 bag arugula (for garnish)


Rum Punch 

  • 1 fresh pineapple, peeled and sliced
  • 2 oranges, sliced
  • Small bag of cherries, pitted
  • 1 cup Orange juice
  • 1 cup Pineapple juice
  • 1⁄4 cup White rum
  • 1⁄4 cup Dark rum

DIRECTIONS: (Jerk Chicken Wings) 

  1. Wash and pat chicken wings dry, set aside
  2. Wash and roughly chop scallions
  3. Peel garlic
  4. Chop jalapenos in half, remove seeds
  5. Add scallions, garlic, jalapenos, bay leaves, allspice, thyme, lime juice and vinegar to food processor or blender and mix until fully incorporated. All pieces mixed adequately.
  6. Put chicken wings into large Ziploc bag, pour marinade into the bag and close. Toss chicken in bag to ensure every piece is coated. Refrigerate for at least 8 hours, preferably overnight.
  7. Once allotted time has passed, pull chicken from fridge and heat oven to 400 degrees or grill to medium-high
  8. Arrange the chicken on a cookie sheet in a single layer, cook for 25 mins. Flip.
  9. Cook for additional 20 minutes, until crispy.


DIRECTIONS: (Rum Punch): 

  1. Peel and slice pineapple and oranges
  2. Pit cherries, put aside
  3. Into a pitcher fill halfway with ice, add cherries on top
  4. Pour in orange juice
  5. Pour in pineapple juice
  6. Add white rum, then dark rum
  7. Stir – Enjoy!