Caribbean Chicken Lollipops
| Serves | 4 |
|---|---|
| Ingredients | Poultry, Vegetables, Fruits |
| Day Part | Dinner, Lunch, Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
This flashy take on Jamaica's jerk chicken may sound unusual, but give it a try. Gleaming with marinade, these crunchy drumsticks are delightfully paired with a spicy/sweet pineapple salsa.
Ingredients
Wings:
20 chicken wing drumettes
2-3 tbsp. jerk seasoning
1⁄4 cup melted butter or oil
Pineapple Salsa:
1 1⁄2 cups finely chopped pineapple
2-3 tbsp. rum
1 tsp. ground ginger
1⁄4 cup minced red bell pepper
1⁄4 cup finely chopped cilantro
1 jalapeño pepper, seeded and minced
Lime wedges
Steps
1. Make a small incision in the narrow end of each drumette. Cut tendons and scrape meat and skin down to form a lollipop.
2. Rub jerk seasoning on chicken. Let stand 30 min.
3. Combine pineapple, rum, ginger, red pepper, cilantro, and jalapeño for salsa.
4. Arrange drumettes in greased baking pan; drizzle with butter or oil. Bake in 475°F oven for 25-30 min., turning once.
5. For service, run drumettes under broiler for 1-2 min. until crisp. Serve with pineapple salsa and lime wedges.