Easy Caribbean Jerk Chicken Wings

If you've ever eaten jerk pork then you'll love this "Easy Caribbean Jerk Chicken Wings" recipe that calls for all the fixings for a hot and spicy summer barbecue.

Ingredients

1 dozen split chicken wings

2 tablespoons dried minced onion

2 1/2 teaspoons dried thyme

2 teaspoons ground allspice

2 teaspoons ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

2 tablespoons olive oil

Directions

Rise chicken wings with cold water and pat dry.

In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat the chicken wings lightly with oil, then rub seasoning onto meat. Pour them into your foil pack fold end of foil pack shut. Top with cilantro and serve with lime wedges. Grill over medium-high heat, turning often, 25-30 minutes.

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Vegetable Recipes

Ultimate Watermelon Barbecue Sauce with Bacon

Ultimate Watermelon Barbecue Sauce with Bacon is out of the ordinary but it is out of the world delicious! Great for beef or ribs especially on the grill but also good to marinade.

Ingredients

1 slice bacon

1 bunch fresh thyme

1/4 cup Extra-virgin olive oil

1/2 onion, chopped

3 garlic cloves, chopped

2 1/4 cups ketchup

1/2 cup brown sugar

1/2 cup molasses

2 tablespoons white wine vinegar

1 tablespoon dry mustard

1 teaspoon ground cumin

1 teaspoon paprika or smoked paprika
Freshly ground black pepper

1 mini-seedless-watermelon; rime removed, diced

Directions

Put all the ingredients in a blender and puree in until smooth and creamy.

Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Let cool and it is ready to use.

Delicious Roasted Chicken

This fabulously delicious Roasted Chicken recipe was great, simple, moist, and ready right on time... the whole family loved it so it gets made often.

Ingredients

1 (4 to 8 pound) chicken

For the brine

1/2 cup sea salt
1/2 cup light brown sugar
2 quarts vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice
1 1/2 teaspoons chopped candied ginger
2 quarts heavily iced water

For the aromatics

1 green apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
1 Tablespoon sage
Olive oil

DIRECTIONS

2 to 3 days before roasting:

Begin thawing the chicken in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. 

Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

Combine the brine, water and ice in the 2 gallon stockpot. 

Place the thawed turkey (with innards removed) breast side down in brine. 

If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. 

Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. 

Add steeped aromatics to the turkey's cavity along with the rosemary and sage. 

Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the chicken on lowest level of the oven at 500 degrees F for 30 minutes. 

Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 4 to 8 pound bird should require a total of 1 to 1 1/2 hours of roasting. 

Let the chicken rest, loosely covered with foil for 15 minutes before carving. 

St. Louis Barbecue Sauce

The combination of sweet, tangy, and spicy flavors brings out the absolute best in whatever you are barbecuing, grilling, or smoking. 

Ingredients

2 cups ketchup
1/2 cup water
1/3 cup apple cider vinegar
1/2 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon onion powder
1 tablespoon garlic powder
3/4 teaspoon cayenne

Directions

Combine all ingredients in a saucepan over a low heat. 

Stirring occasionally and simmer for 20 minutes. 

Sauce should be thin, but not watery. 

Allow to cool. 

Store in an airtight container and refrigerate. 

Sauce is better if allow to sit for a day.

Spicy Barbeque Sauce

Spicy Barbecue Sauce recipe is easy to make and can be used with any meat; particularly with ribs.

Ingredients

1 pint vinegar

2 cups Ketchup

8 Tablespoon prepared horseradish

1 Tablespoon cayenne pepper

1 Tablespoon mustard powder

1 Tablespoon brown sugar

2 teaspoons sea salt

½ teaspoon black pepper

Directions

In a small bowl mix all the ingredients together well.

Kansas City BBQ Sauce

This traditional Kansas City BBQ Sauce is a thick sweet sauce with a touch of heat to give it a little kick. Easy barbecue sauce recipe.

Ingredients

1 cup ketchup
1/4 cup water
1/4 cup vinegar
2/3 cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne

Directions

Heat oil in a saucepan. 

Add garlic and sauté until brown. 

Add remaining ingredients and reduce heat. 

Simmer for 18 minutes until thickened.

Smoky Apricot Barbecue Sauce

Smoky Apricot Barbecue Sauce recipe is easy to make. You will produce a platter of delicious, fresh-from-the-grill ribs, pork, salmon, or chicken that will make mouths start to water. 

Ingredients

3/4 cup Apricot Preserves
1/4 cup prepared hickory barbecue sauce
1 teaspoon smoked paprika

Directions

Combine ingredients in a medium bowl.

Mix well.

Good when used on pork, salmon, or chicken. 

Carolina Style Barbecue Sauce

The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or poultry.

Ingredients

1 cup prepared yellow mustard

1/2 cup sugar

1/4 cup light brown sugar

3/4 cup cider vinegar

1/4 cup water

2 tablespoons chili powder

1 teaspoon black pepper

1 teaspoon white pepper

1/4 teaspoon cayenne

1/2 teaspoon soy sauce

2 tablespoons butter

1 tablespoon liquid smoke (hickory flavoring)

Directions

Mix all except soy, butter and smoke. 

Simmer 30 minutes. 

Stir in remaining ingredients and simmer for 10 more minutes. 

Creamy Avocado Sauce

This "Creamy Avocado Sauce" recipe is awesome on a turkey, chicken or salmon burgers or Mexican foods seasoned with chilies-lime.

Ingredients

3 large ripe avocados, peeled and pitted
2 green onions, finely chopped

1/4  teaspoon coriander powder
1/4  teaspoon sea salt
1 tablespoon olive oil
2-3  tablespoons lime juice
1/4  teaspoon garlic powder
3 tablespoons plain Greek Yogurt or sour cream

Directions

Put water in a blender first. 

Add remaining ingredients and blend until smooth and creamy. 

Refrigerate until ready to serve.

White Cranberry-n-Pear Brine

The "Balsamic Pear Vinegar" mingles wonderfully with the white cranberry juice, herbs and honey. It’s a great refreshing change of pace for the holiday turkey. Can be used for chicken, pork, seafood and fish.

Ingredients

1/2 gallon of cold water

1 cup sea salt

4 cups Balsamic Pear Vinegar

2 (64 oz.) Ocean Spray White Cranberry Juice

2 sprigs fresh sage or 1 tablespoon dried

2 sprigs fresh thyme or 1 tablespoon dried

4 cloves garlic, minced or 1 1/2 tablespoons dried

1 teaspoon black pepper

1 cup honey

Directions

In a large pot combine juices, sea salt, garlic, pepper, herbs and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Poultry Brines

Poultry brine's are used for any domestic, free range or organic fowls, such as turkeys, chickens, geese, or ducks that are raised for meat or eggs. Brine's are used to add moisture and flavor to the meat and leads to a the poultry being more flavorful and tender meal. These brine recipes great, simple, moist, and will turn any poultry into a delicious meal the whole family will love it! These brine's can also be used for pork, fish and seafood.

Roasted Turkey

White Cranberry-n-Pear Brine

White Cranberry Brine

Cranberry Balsamic Vinegar Brine

Black Velvet Brine

Hawaiian Islander's Brine

Savory Beer Brine

Apple Ale Brine

Savory Turkey Brine

Apple-n-Spice Brine

Jamaican Jerk Brine

Jamaican Jerk Brine

This "Jamaican Jerk Brine" recipe makes a wonderfully delicious flavored, moist, and spicy turkey. It doesn't get any better than serving a delicious tropical cuisine to the friendly atmosphere of a holiday dinner with family and friends. Can also be used for pork, fish and seafood.

Ingredients

1/2 gallon of cold water

2 cup sea salt

4 cloves garlic, minced or 1 1/2 tablespoons dried

2 sprigs fresh parsley, minced or 1 1/2 tablespoons dried

2 sprigs fresh thyme, minced or 1 1/2 tablespoons dried

2 (32 oz.) Pacific Organic Bone Broth Turkey

1 small red onion, minced

1 1/2 tablespoons allspice

1/2 tablespoons cinnamon

1 1/2 tablespoons black pepper

1 1/2 tablespoons paprika

1/2 tablespoons dried cumin

1/2 tablespoons ground nutmeg

1 1/2 tablespoons paprika

1 tablespoons red pepper flakes

Directions

In a large pot combine broth, sea salt, herbs and spices over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Apple-n-Spice Brine

"Apple-n-Spice Brine" gives a hint of sweetness from the apple cider and the combination of herbs and spices results in a juicy, delicious, and very flavorful poultry. Can also be used for pork, fish and seafood.

Ingredients

1/2 gallon of cold water

2 cups sea salt

3 cups orange juice

1 gallon Johnny Appleseed Apple Cider

10 whole cloves

1 tablespoon ground nutmeg

1/2 cup light brown sugar

Directions

In a large pot combine apple cider, orange juice, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Savory Turkey Brine

 "Savory Turkey Brine" is a easy brine gets half its portion of its salt from Pacific Organic free range Chicken Broth, even though it is low in sodium. The combination for herbs and spices will give your turkey a rich organic flavor.
Can also be used for chicken pork, fish and seafood.

Ingredients

1/2 gallon of cold water

1/2 cup sea salt

2 (32 oz.) Pacific Organic free range Chicken Broth

2 sprigs fresh rosemary or 1 tablespoon dried

2 sprigs fresh sage or 1 tablespoon dried

2 sprigs fresh thyme or 1 tablespoon dried

1/4 cup white sugar

Directions

In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.