Jerk Smoked Chicken Wings

Whole Montego Bay Chicken

1 Pound of Smokin' Fish Spread

Topped with sauteed peppers & onions - 10 pieces

Jamaican Jerk Chicken

Jamaican Greens, Sautéed Veggies, Rasta Pasta

Additional Sides

1 Pound Caribbean Pulled Pork

1 Rack of Barbados Ribs

Includes 2 Full Racks Barbados Ribs 16-20 pieces, 3 Whole Montego Bay Chicken (24 Pieces), 30 Jerk Chicken Wings, 24 Mama Marias Muffins, Fiesta Salad with your choice of two sides.

The Rumba Feast

peppers, onions, & chimichurri, served with cilantro lime rice and caribbean black beans

Filet K-Bob

citrus cream sauce, served with toasted focaccia garlic bread

Blackened Shrimp Rasta Pasta

topped with onions and peppers, and choice of two sides

Classic Jamaican Jerk Grilled Chicken

espresso glaze and onion straws over parmesan mashed

Island Smokin' Meatloaf

Caribbean Salmon

caribbean black beans and cilantro lime rice, topped with avocado, pickled onion and a carnival of tropical salsa, topped with choice of jerk chicken or blackened shrimp

Island Rice Bowl

topped with a citrus cream sauce, and served over parmesan mashed potatoes

Seafood Stuffed Alaskan Snow Cod

Coconut Cream Cake

Black Magic Rum Cake

Key Lime Pie

Capt. Smores Brownie

Pineapple Upside Cake

Smokin Fish Dip

Fiesta Salad

Pinot Noir, Cycles Gladiator

Chardonnay, Hess Select

In a food processor or high-speed blender add scallions, yellow onion, garlic, ginger, scotch bonnet (seeded if desired), fresh thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, kosher salt and black pepper. Process until a smooth, slightly coarse paste forms, scraping down the sides as needed (about 30–45 seconds).

Prepare marinade

Pat the 8 chicken wings dry with paper towels. Place wings in a large bowl or zip-top bag and pour the jerk marinade over them. Massage the marinade into the wings so each piece is evenly coated. Refrigerate and marinate for at least 3 hours, preferably overnight (8–12 hours) for best flavor.

Marinate wings

Soak wood chips for 20–30 minutes if using a charcoal or gas grill. Preheat your smoker or grill to maintain a steady 225–250°F (107–121°C). If using a charcoal grill, arrange coals for indirect heat; if using a gas grill, heat one side and keep the other side off for indirect cooking.

Prepare smoker or grill

Remove wings from the marinade and let excess drip off. Pat lightly with paper towel — leaving a thin coat of marinade is fine. Rub or brush each wing with the neutral oil to help promote even browning and prevent sticking.

Dry and oil wings

Place the wings on the smoker or on the cool side of the grill in a single layer, skin side up. Add the soaked wood chips to the smoker box or coals. Smoke at 225–250°F (107–121°C) for 45–60 minutes, or until the internal temperature reaches 165°F (74°C) and skin is set and slightly darkened. Maintain consistent temperature and add more wood chips as needed to keep smoke flowing.

Smoke the wings

After the wings reach 165°F, transfer them to direct heat or increase the smoker/grill temperature to 375–400°F (190–204°C) to crisp the skin, about 5–10 minutes per side. Watch carefully and rotate so they brown evenly without burning. If you prefer, finish under a hot broiler for 3–5 minutes, turning once.

Increase heat for crisping

Remove wings from the grill and let rest for 5 minutes. Squeeze extra lime wedges over the wings and sprinkle with chopped cilantro or parsley if using. Serve hot.

Rest and serve

bone-in chicken wings

scallions (green onions), roughly chopped

yellow onion, quartered

garlic cloves

fresh ginger, peeled

scotch bonnet or habanero pepper, seeded for less heat

fresh thyme leaves

allspice (ground)

ground cinnamon

ground nutmeg

brown sugar

soy sauce

fresh lime juice

olive oil

kosher salt

black pepper

wood chips (pimento/fruitwood or hickory)

neutral oil (for patting wings)

extra lime wedges

fresh cilantro or parsley (optional, chopped)

In a large bowl, dissolve 3 tbs kosher salt and 2 tbs brown sugar into 4 cups warm water. Stir until dissolved. Add the 3 tbs lime juice, 2 tbs soy sauce, 1 tsp ground allspice and 1 tsp black pepper. Cool brine to room temperature if still warm.

Prepare brine

Place the whole chicken breast-side down on a cutting board. Use kitchen shears to cut along both sides of the backbone and remove it. Flip the chicken and press down firmly on the breastbone to flatten (spatchcock). Pat dry with paper towels.

Spatchcock chicken

Submerge the spatchcocked chicken in the cooled brine in a container or resealable bag. Refrigerate for 2 hours (up to 4 hours for a firmer texture). Remove chicken from brine, rinse lightly under cold water, and pat thoroughly dry with paper towels.

Brine the chicken

In a blender or food processor add the scallions, thyme leaves, garlic, ginger, Scotch bonnet (start with half if you prefer less heat), pimento/allspice, 2 tbs dark rum, 2 tbs apple cider vinegar, 1 tbs brown sugar, 1 tbs soy sauce, 2 tbs olive oil, 1.5 tsp sea salt and 1 tsp black pepper. Puree until smooth, scraping down sides as needed. Taste and adjust salt or heat.

Make the wet seasoning

Rub the wet seasoning all over the chicken—under the skin of the breasts and thighs (gently separate skin with your fingers) and on the skin and underside. For best flavor let the seasoned chicken rest uncovered in the refrigerator for 1–3 hours to let flavors penetrate and the skin to dry slightly (this helps with crisping). If short on time, let rest at room temperature 20–30 minutes before roasting.

Season the chicken

Preheat oven to 425°F (220°C). Position a rack in a roasting pan or sheet pan with a wire rack; brush with 1 tbs olive oil. Place the spatchcocked chicken skin-side up on the rack. Tuck lemon or lime half under the breast or between thighs if desired.

Preheat oven and prepare pan

Roast the chicken in the preheated oven for 35–45 minutes, depending on size, until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C) and the skin is deep golden-brown and slightly charred at edges. Start checking at 30 minutes to avoid overcooking small birds.

Roast the chicken

While the chicken roasts, whisk together 3 tbs melted unsalted butter, 2 tbs honey and 1 tbs lime juice in a small bowl.

Make basting glaze

During the last 8–10 minutes of roasting, brush the basting glaze over the skin once or twice, then return to oven until glaze is tacky and lightly caramelized. Remove chicken and tent loosely with foil. Let rest 10 minutes to allow juices to redistribute.

Baste and finish

Place the rested chicken on a cutting board. Using a sharp knife, cut along each breastbone and separate the breasts from the carcass; slice breasts crosswise. Remove wings and cut thighs and drumsticks at the joint. Arrange on a platter.

Spoon any pan juices over the sliced chicken and sprinkle with 2 tbs chopped fresh parsley and optional cilantro or extra thyme. Serve with lime or lemon halves for squeezing and side dishes such as rice and peas, fried plantains, or a crisp salad.

whole chicken (about 3.0–3.5 lb / 1.4–1.6 kg), backbone removed and flattened (spatchcocked)

warm water

kosher salt (for brine)

light brown sugar

freshly squeezed lime juice

Jamaican allspice (ground)

freshly ground black pepper

fresh thyme leaves, stripped

fresh ginger, peeled and chopped

fresh Scotch bonnet or habanero pepper, seeded for less heat (use 1/2–1 for medium heat)

pimento seeds (allspice berries) or ground allspice

dark rum

apple cider vinegar

sea salt

unsalted butter, melted

honey

lime juice

finely chopped fresh parsley (for garnish)

olive oil (for pan/rack)

lemon or lime halves (for cavity and serving)

fresh cilantro or extra thyme (optional, for garnish)

If using a whole smoked fish or larger pieces, flake the smoked fish into bite-sized pieces, removing any skin and bones. Measure 1 pound of flaked fish. If fish is very oily or salty, blot lightly with paper towels.

Prepare fish

Leave cream cheese at room temperature for 20–30 minutes until soft, or microwave in 5–7 second bursts until just softened but not melted.

Soften cream cheese

In a medium mixing bowl, add the softened cream cheese, mayonnaise, and sour cream. Whisk or beat with a fork or hand mixer on low until smooth and fully combined, about 1–2 minutes.

Combine base

Stir in the lemon juice, Dijon mustard, Worcestershire sauce, hot sauce, smoked paprika, kosher salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, hot sauce, or salt as needed.

Flavor

Fold in the finely diced celery, sliced green onions, chopped parsley, and chopped capers (if using). Ensure pieces are evenly distributed.

Add vegetables and herbs

Gently fold the flaked smoked fish into the creamy mixture until evenly distributed. Use a spatula to keep some larger flakes for texture—do not purée completely unless you want a very smooth spread.

Incorporate fish

If the spread is too thick for spreading, stir in up to 1–2 tablespoons of milk or additional mayonnaise, 1 tablespoon at a time, until desired consistency is reached.

Adjust consistency

Transfer the spread to a serving bowl, cover tightly, and refrigerate for at least 1 hour to let flavors meld. For best flavor, chill 2–4 hours or overnight.

Chill

Before serving, give the spread a final stir, taste, and adjust seasoning with additional salt, lemon juice, or hot sauce if needed. Sprinkle a light dusting of extra smoked paprika and cracked black pepper on top and garnish with extra parsley.

Final seasoning

Arrange toasted baguette slices or crackers on a platter. Spoon the smoked fish spread into a serving bowl and place in the center or spread directly onto crostini. Garnish with lemon wedges and extra parsley. Serve chilled or at cool room temperature. Leftovers keep covered in the refrigerator for up to 3 days.

smoked white fish (e.g., smoked pollock, smoked cod, or smoked haddock), flaked and bones removed

cream cheese, softened

mayonnaise

sour cream

fresh lemon juice

Dijon mustard

Worcestershire sauce

hot sauce (such as Crystal or Tabasco)

green onions (scallions), thinly sliced

fresh parsley, finely chopped

capers, drained and roughly chopped (optional)

celery, finely diced

smoked paprika (for flavor and garnish)

cracked black pepper for garnish

toasted baguette slices or crackers

lemon wedges

extra parsley for garnish

In a large bowl combine Jamaican jerk seasoning, lime juice, soy sauce, rum or orange juice (if using), olive oil, brown sugar, salt, and black pepper. Whisk until smooth.

Pat the 10 chicken pieces dry with paper towels. Add the chicken to the bowl and rub the marinade thoroughly over and under the skin where possible. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to allow flavors to penetrate.

Marinate chicken

About 30 minutes before cooking, remove chicken from the fridge to come closer to room temperature for even cooking.

Bring to room temperature

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange marinated chicken pieces skin-side up on the rack, letting excess marinade drip off. Roast for 35–45 minutes, turning once after 20 minutes if desired, until skin is charred in spots and an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Let rest 5 minutes before serving.

Cook the chicken (oven method)

Preheat grill to medium-high. Oil grates. Grill chicken skin-side down 6–8 minutes to get good char, then flip and continue cooking 20–30 minutes over indirect heat with lid closed, turning occasionally, until internal temperature reaches 165°F (74°C).

Cook the chicken (grill method - optional)

While the chicken roasts or grills, thinly slice the onion and bell peppers into 1/4-inch strips. If using, finely mince the scotch bonnet/habanero and slice scallions for garnish.

Prepare vegetables

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add the sliced onions and peppers. Sauté, stirring occasionally, for 6–8 minutes until softened and edges begin to caramelize. Add minced garlic, minced scotch bonnet (use gloves and small amount for heat), and fresh thyme, and cook 1–2 minutes until fragrant.

Sauté

Season the peppers and onions with 1/2 teaspoon salt and 1/4 teaspoon black pepper. If desired, squeeze 1/2 lime over the vegetables to brighten flavors. Keep warm until ready to serve.

Season

Arrange the cooked jerk chicken pieces on a large platter. Spoon the sautéed peppers and onions over and around the chicken. Garnish with chopped cilantro or parsley, sliced scallions, and lime wedges. Serve hot.

Leftovers: refrigerate cooled chicken in an airtight container up to 3 days. Reheat gently in oven at 350°F (175°C) until warmed through to keep skin crisp.

bone-in chicken pieces (mix of thighs and drumsticks)

Jamaican jerk seasoning (store-bought or homemade)

dark rum or extra orange juice (optional)

salt

yellow onion

red bell pepper

green bell pepper

scotch bonnet or habanero pepper (optional, minced)

unsalted butter

olive oil (for sauté)

garlic cloves (minced)

fresh thyme leaves (or 1 tsp dried)

lime wedges (for serving)

chopped fresh cilantro or parsley (for garnish)

scallions (thinly sliced, optional)

Rinse the callaloo or collard greens thoroughly. Remove tough stems and chop leaves into 1- to 2-inch pieces. Drain well.

Prepare greens

Heat a large skillet or Dutch oven over medium heat and add 2 tbs vegetable oil. When shimmering, add the chopped onion and sauté 3–4 minutes until softened.

Add the minced garlic, sliced scallions and fresh thyme. Sauté 1–2 minutes until fragrant.

If using, add the whole scotch bonnet pepper to the pot (do not break it unless you want more heat). Stir for 30 seconds to release aroma.

Add the chopped greens in batches, letting them wilt slightly before adding more. Once all greens are in the pot, pour in 1 cup vegetable or chicken stock.

Season with salt, black pepper and crushed pimento berries if using. Cover and reduce heat to low. Simmer 10–12 minutes, stirring once or twice, until greens are tender but still bright.

Remove the whole scotch bonnet (if used). Stir in 1 tbs lime juice, taste and adjust seasoning. Serve hot.

Bring a large skillet or wok to medium-high heat and add 2 tbs olive oil. When oil is hot, add the carrots and broccoli first (they take longest) and stir-fry 3–4 minutes.

Add the red bell pepper and zucchini and continue to sauté 3–4 minutes more, stirring frequently, until vegetables are crisp-tender and bright in color.

Push vegetables to the side of the pan and add the minced garlic. Sauté garlic 30 seconds until fragrant, then toss to combine with the vegetables.

Add 1 tbs soy sauce, 1 tbs lemon juice, salt, black pepper and red pepper flakes if using. Stir and cook 1 minute to blend flavors. Taste and adjust seasoning.

Remove from heat and serve immediately so vegetables stay vibrant and slightly crisp.

Bring a large pot of salted water to a boil and cook 12 oz penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta.

While pasta cooks, heat 2 tbs olive oil in a large skillet over medium heat. Add the minced shallot (or onion) and sauté 2–3 minutes until softened.

Add the garlic and minced scotch bonnet (if using) and sauté 30–45 seconds until fragrant. Add the sliced red and yellow bell peppers and cook 3–4 minutes until they begin to soften.

Stir in 2 tbs tomato paste and cook 1 minute to deepen the flavor. If using cooked protein (sausage or jerk chicken), add it now to warm through.

Pour in 1 cup heavy cream or coconut milk and bring to a gentle simmer. Stir in 1/2 cup grated parmesan and let the sauce thicken 2–3 minutes. If sauce seems too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency.

Add the drained penne to the skillet and toss to coat thoroughly with the sauce. Stir in sliced scallions, fresh basil or parsley, salt and black pepper. Taste and adjust seasoning.

Remove from heat and finish with an additional sprinkle of parmesan if desired. Serve hot alongside the Jamaican Greens and Sautéed Veggies.