If you use full wings, you can break them apart after they come out of the oven (and are cooled a bit). You can probably request that the butcher cut these for you, or try cutting them yourself. You’ll want to marinade the chicken pieces for at least 4 hours, or as long as 24 hours. Also, I use chicken drummettes (in the picture) which are cut from the full wing. The sides in the photo are creamy coleslaw using carrots, scallions, celery, and Napa cabbage, along with my favorite ranch dressing which appears in my forthcoming book. I made this for friends last month and then made it again a few more times just to nail the recipe. And while I have made jerk chicken strips in the past, this recipe is a more authentic version of Jamaican jerk chicken, which I’ve always anticipated to be dark, spicy, and popping with flavor.
This recipe for Jamaican jerk chicken may change that notion. You might think this takes the fun and flavor out of it. I pay attention to the game day food buzz mostly to think about how I can transform or reincarnate favorite finger and party food so they’re healthy (or healthier).
In a large glass dish or sealable plastic bag, combine the cooked chicken with the marinade. Cover and simmer for 20 minutes or until the chicken is cooked through. But I can easily follow the food fun associated with game day. In a large pot over medium heat, bring the chicken and broth to a boil. I’ll admit that I’m not terribly good at following what’s going on in the world of football, basketball, or other major televised sports. I’m beginning to think that the act of planning game day food is an American ritual.