Belizean Grilled Chicken Wings

Belizean Grilled Chicken Wings

Belizean Jerk Chicken Wings

I was recently on vacation in the beautiful country of Belize and picked up some jerk seasoning from a farmers market. Belizeans have their own version that differs from Jamaican jerk seasoning. The extra ingredients that aren’t part of Jamaican jerk are dried oregano and orange peel. In addition, they use allspice leaves instead of ground allspice berries. Since you’ll have a problem finding the leaves, ground will do. I chose to use wings, but any pieces of chicken will work great. This seasoning is also really good on pork, turkey, fish and shrimp.
Prep Time10 minutes
Cook Time30 minutes
Marinating Time8 hours
Course: Appetizer, Main Course
Cuisine: Belizean
Keyword: appetizer, Belizean, Chicken, Latin American, main course
Author: Alex Gorgos

Equipment

  • chimney starter
  • charcoal
  • grill

Ingredients

  • 8 large whole chicken wings

Belizean Jerk Dry Rub Seasoning

  • 1 tbsp habanero pepper powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 2 tsp ground ginger
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp black pepper
  • 2 tsp ground coriander
  • 2 tsp allspice
  • 2 tsp ground dried orange peel
  • 2 tsp salt

Instructions

  • Mix together the jerk ingredients.
  • Liberally season the wings. Let marinate for 8 hours; preferably overnight.
  • Let the charcoal get grey in a chimney starter. Pour the grey charcoal into the grill. Place the wings over the charcoal.
  • Sear the wings on all sides for 10 minutes in total.
  • Pull the wings off to the side away from the charcoal. Cover the grill with the vent open. Grill for 20 more minutes; occasionally turning to cook evenly.

Serve the wings with fried plantains; sweet or savory.