Jamaican Jerk Lollipops

prep

12 Hrs

cook

30 Mins

feeds

3-5

This is a lovely recipe for jerk chicken, and a honey ginger glaze that goes with it is amazing with these but feel free to go crazy. Brine, marinade, rub, bake, roast, fry, or smoke, these wings are fun and an easy showstopper for backyard BBQs and dinner parties alike.

Ingredients

2 tablespoons jerk seasoning // (1 tbsp onion powder, 1 tbsp garlic powder, 2 tsp cayenne pepper, 2 tsp salt, 2 tsp black pepper, 2 tsp dried thyme or 1 tsp ground thyme, 2 tsp brown sugar, 1 tsp ground allspice(pimento), 1 tsp dried parsley, 1 tsp paprika, ½ tsp hot pepper flakes, ½ tsp ground cinnamon, ½ tsp nutmeg, ½ tsp ground clove, ¼ tsp cumin ) 

8 green onions, root trimmed off

8 garlic cloves

2 limes, juiced

½ batch cilantro

1 inch piece fresh ginger, peeled and rough chopped

1 tablespoon salt

1 tablespoon fresh thyme

1 tablespoon ground fresh allspice

1 jalapeño, or scotch bonnet or habanero 

3 tablespoons sugar

2 tablespoons honey

1 tablespoon molasses 

¼ cup soy sauce

1 cup vegetable oil

½ cup water

1 inch chunk of ginger, peeled and rough chopped

10 garlic cloves, peeled

¼ cup orange juice

1 teaspoon salt

½ cup honey

½ cup soy sauce

10 pounds chicken drums


Jerk Marinade

2 tablespoons Jamaican Jerk Seasoning

8 green onions, root trimmed off

8 garlic cloves

2 limes, juiced

½ batch cilantro

1 inch piece fresh ginger, peeled and rough chopped

1 tablespoon salt

1 tablespoon fresh thyme

1 tablespoon ground fresh allspice

1 jalapeño, or scotch bonnet or habanero 

3 tablespoons sugar

2 tablespoons honey

1 tablespoon molasses 

¼ cup soy sauce

1 cup vegetable oil

½ cup water


Honey Ginger Glaze

1 inch chunk of ginger, peeled and rough chopped

10 garlic cloves, peeled

¼ cup orange juice

1 teaspoon salt

½ cup honey

½ cup soy sauce

Instructions

Honey Ginger Glaze

Step 1

Add everything but the honey to a blender and blend on low/medium until it is a smoother liquid. Some small consistent chunks are ok.

Step 2

Turn the mixture to low and remove the top of the blender. Continue blending while drizzling the honey in slowly.

Step 3

Once everything is incorporated and mixed, it is done. If the mix is frothy, allow it to settle for a few minutes or until most of the froth is gone.

Jerk Marinade

Step 1

Clean and remove the roots from the green onions; remove the stem of the jalapeño or pepper of choice (removing the seeds is not necessary.)

Step 2

Rough chop the onions and peppers and add to a blender.

Step 3

Use a mortar and pestle or spice grinder to grind up fresh allspice berries.

Step 4

Toss all the remaining ingredients into the concoction and blend them until thoroughly mixed and a fragrant liquid has formed. If you have an immersion blender you can add the ingredients to a deep bowl and use the stick blender if you choose.

Step 5

Check for seasoning and salt before adding anything to the marinade. It should be sweet and spicy with a kick of heat and salt. A very distinctive “island-y” flavor which is great for wood burning ovens!

French the Drumsticks

Step 1

put a damp towel under your cutting board of choice so it doesn't slide, and be prepared to get your hands dirty. Gloves work great but aren't needed.

Step 2

Grab your first drum, hold it with your thumb and index finger forming a circle around the narrow end where the bone is protruding.

Step 3

Slide the skin from the bone end toward the meatier leg end pulling the skin tight in the process.

Step 4

While still holding the skin so it stays firm, use a chef knife and slice around the drum about ¾ to 1 inch down from the edge through the skin and down to the bone. All you need to do is slice through the skin and the tendons down to the bone, you don't have to break or damage the bone, let the knife do the work.

Step 5

If any tissue is still connected you can use the blade of your knife to scrape it away against the bone to separate it. This should leave you with a bit of skin and tendon attached to the protruding bone end and a ball “lollipop” of chicken meat on the leg end.

Step 6

I have found that the best way to easily remove this little skin leftover is by using a dry towel. Hold the drumstick in your left hand (if a righty) and with the towel in your right hand grab the leftover skin and pull it back and around the bone until it tears free.

Step 7

Repeat this process for all of the drums you intend to French.

Lollipop

Step 1

Place the drumsticks in a bag with the Jerk Marinade and marinade for 12 hours.

Step 2

Preheat your pellet grill to 275°F and smoke for about an hour or so until the internal temperature reads 165ºF.

Step 3

Remove from the grill, toss in Honey Ginger Glaze, serve hot.