Classic Favorite
Grilled Jamaican Jerk Chicken Wings
Curried Pineapple-and-Rice Salad
Ingredients
- 2 lb chicken wings
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ½ cup yellow mustard
- ¼ cup apple cider vinegar
- 3 Tbsp pure maple syrup
- 1 Tbsp Jerk seasoning
- 1 Tbsp low-sodium soy sauce (or liquid aminos)
- ½ tsp honey
Instructions
- Using a sharp knife, separate wings and drumettes. Cut off wing tips, and discard.
- Toss together wings, oil, garlic, salt and pepper in a bowl.
- Transfer wings to a gallon-size zip-top freezer bag.
- Seal bag, and refrigerate at least 2 hours or up to 2 days.
- Preheat grill to medium-high heat.
- Remove chicken from marinade; discard marinade.
- Grill wings, covered with grill lid, 20 to 25 minutes, turning occasionally until chicken is done and skin is crisp.
- Meanwhile, whisk together mustard, vinegar, maple syrup, Jerk seasoning, soy sauce and honey; serve with wings.
Side Dish Ingredients
- 1½ cups low-sodium chicken broth
- ½ cup long-grain brown rice
- 1 tsp curry powder
- 1 clove garlic, minced
- 1 (14.5-oz) can organic pineapple chunks in juice, drained
- 1 tsp low-sodium soy sauce (or liquid aminos)
- 1 green onion, chopped
Side Dish Instructions
- Bring broth to a boil over medium-high heat; add rice, curry powder, and garlic.
- Reduce heat, cover, and simmer 35 minutes or until liquid is absorbed.
- Stir in pineapple, soy sauce and green onion.
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