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Grilled Jerk Chicken Wings

Updated: Jan 27

Grilled Jamaican jerk chicken wings are crispy, bold, and oh-so-memorable. These make a delicious snack or appetizer, whether you’re tailgating or simply having an impromptu gathering at home. They’re downright mouthwatering, with just the right amount of spice.

So, you could not make it to the Caribbean this year? I got you covered. These Jerk chickens are savory with a hit of acid from the citrus juices in the marinade. But the spice mixture comes through with a big bang of flavor. Two hours of marinating in this unique blend make for a perfect bite of tender grilled chicken; this is one of the best marinade recipes you will ever try! It is brimming with a fresh flavor, and it may seem like a strange combination of ingredients, but together they create an incredible, well-balanced flavor. And it all compliments the chicken perfectly. I like to use three different jerk sauces and marinades. I use a combination of mild/hot season and a 16 oz. marinade and add my special lends to the mixture.




You can use Thighs and Legs (for this recipe I am using wings)


1 Jalapeno, medium

3 Oranges (about 1/2 cup), Juice of

2 Limes for topping

2 lemons for topping

1 Orange for topping

Baking & Spices

2 tsp Black pepper, coarse Grind

1/2 tsp Garlic Powder

1/2 tsp Onion Powered

2 tsp Salt


1/4 cup Olive oil


16.5-ounce Jerk Marinade

10.oz Mild Jerk Seasoning

10 oz. Hot Jerk Seasoning



Place chicken in a bowl and season with salt, pepper, garlic powder, and onion powder.

For the marinade mixture, add the orange juice and chopped Jalapeno and olive oil to the bowl. Mix all together. Pour marinade over chicken, toss to coat.

Now add your limes, oranges, and lemons to the top of the chicken. Let marinate in the fridge, turning once or twice, at least 2 hours or overnight.

When ready to grill, heat grill to medium-high and oil grilles. Grill chicken, occasionally turning, until chicken is charred in spots, about 10 minutes.

Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more.

Oven instructions:

Preheat oven to 375 degrees. Line an 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.

Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, from 45 - 50 minutes depending on your oven. broiling during the last few minutes for crispy look and taste.

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