Bahama Breeze Jamaican Grilled Chicken Wings Recipes

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COPYCAT BAHAMA BREEZE'S JAMAICAN JERK GRILLED CHICKEN WINGS



Copycat Bahama Breeze's Jamaican Jerk Grilled Chicken Wings image

Provided by recfoodrecipes

Time 5h

Yield 6

Number Of Ingredients 20

Jerk Marinated Chicken Wings
3 tablespoons garlic, chopped
1 tablespoon thyme, fresh chopped
1 teaspoon allspice, ground
1 cup water
1/8 cup scallions, sliced
5 pounds chicken wings whole, thawed
jerk seasoning (dry) as needed
Jamaican Marinade
1/4 cup olive oil
2 tablespoons Jamaican jerk seasoning
1/4 cup orange juice
1/4 cup rice wine vinegar
1 tablespoon dark Jamaican rum
1/2 cup chopped red onion
1/2 teaspoon creole seasoning
2 green onions, chopped
1 lime, juiced
2 cloves garlic, minced
1 scotch bonnet or habanero pepper, seeded and minced

Steps:

  • Marinating Preparation: Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf. Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade. Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become. Cooking Preparation: After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350 degrees F for 20 a 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40 degrees F. Tips: Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings. The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin. By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure Grilling Preparation: Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 1/2 - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165 degrees F. Serve hot with your favorite beverage. Wings can also be placed on the grill directly from the oven to express the cooking process. Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor. Jamaican Marinade: Slowly add the olive oil to the jerk seasoning stirring with a wire whisk. Add all remaining ingredients; stir. Refrigerate. Marinade poultry or meats for 3 hours, and fish or seafood up to one hour.

Nutrition Facts :

BAHAMA BREEZE JAMAICAN GRILLED CHICKEN WINGS



Bahama Breeze Jamaican Grilled Chicken Wings image

Make and share this Bahama Breeze Jamaican Grilled Chicken Wings recipe from Food.com.

Provided by The Ohio Valley Mea

Categories     Chicken

Time P1DT20m

Yield 6 serving(s)

Number Of Ingredients 8

3 cups Caribbean jerk marinade (your favorite)
3 tablespoons garlic, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon ground allspice
1 cup water
4 tablespoons scallions, sliced
5 lbs whole chicken wings, thawed
jamaican jerk spice, dry* as needed

Steps:

  • MARINATING PROCEDURE.
  • Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
  • Tips.
  • * Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.
  • * Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.
  • COOKING PROCEDURE.
  • After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 - 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.
  • Tips.
  • * Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
  • * The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.
  • * By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure.
  • GRILLING PROCEDURE.
  • Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.
  • Tips.
  • * Wings can also be placed on the grill directly from the oven to express the cooking process.
  • * Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.
  • Serve hot with your favorite beverage. Enjoy!

Nutrition Facts : Calories 848.7, Fat 60.5, SaturatedFat 17, Cholesterol 291.3, Sodium 278.6, Carbohydrate 2, Fiber 0.3, Sugar 0.1, Protein 69.7

BREEZE WOOD GRILLED CHICKEN - BAHAMA BREEZE



Breeze Wood Grilled Chicken - Bahama Breeze image

Another recipe I found at Bahama Breeze's web site. I absolutely loved the fresh citrus flavors of this dish!! As one reviewer stated don't let long list of ingredients but you off, as this doesn't take long at all to make. I make the glaze ahead of time and make the citrus butter while the chicken is on the grill!!

Provided by diner524

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 16

2 chicken breasts, boneless, skinless (8 oz each)
2 tablespoons olive oil
salt and pepper
1/2 cup wood chips, soaked in water for 15 minutes
1/3 cup orange marmalade
3 tablespoons orange juice, fresh squeezed
1 tablespoon lemon juice, fresh squeezed
1/4 teaspoon salt
2 teaspoons olive oil
1 tablespoon shallot, minced
1/2 cup white wine
1/2 cup orange juice, Fresh squeezed
6 tablespoons butter, cold and cubed
1 tablespoon sugar (optional, as I forgot it 1st time and I like it better without the sugar)
salt
white pepper

Steps:

  • For the Chicken:.
  • Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!
  • For Orange Glaze:.
  • Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.
  • For the Citrus Butter:.
  • Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!

Nutrition Facts : Calories 961.7, Fat 66.1, SaturatedFat 28.2, Cholesterol 184.4, Sodium 662.1, Carbohydrate 53.5, Fiber 0.6, Sugar 46.1, Protein 31.5

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