Grilled Jamaican Jerk Chicken Wings
Grilled Avocados with Pineapple Salsa
Ingredients
- 4 lb chicken wings
- ¼ cup avocado oil
- 3 large cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
- 1 cup yellow mustard
- ½ cup apple cider vinegar
- ⅓ cup molasses
- 2½ Tbsp Caribbean Jerk seasoning
- 2 Tbsp coconut aminos
- 1 tsp raw 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 large bowl.
- Transfer seasoned wings to 2 gallon-size zip-top freezer bags. Seal bags, and chill at least 2 hours or up to 2 days.
- Preheat grill to medium-high heat. Remove wings from marinade; discard marinade. Grill wings, covered, 20 to 25 minutes, turning occasionally, until done and skin is crisp.
- Meanwhile, whisk together mustard, vinegar, molasses, Jerk seasoning, coconut aminos, and honey. Serve sauce with wings.
Side Dish Ingredients
- 3 avocados, halved
- 1 Tbsp avocado oil
- 1 small jalapeño pepper, seeded and minced
- 2 cups diced pineapple
- ½ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat grill to medium-high heat. Brush cut surfaces of avocados with oil; sprinkle with desired amount of salt. Grill avocados, cut sides down, 3 to 6 minutes or until browned.
- Combine jalapeño, pineapple, cilantro, lime juice, salt, and pepper. Spoon salsa into avocado halves.
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