They were also a clear front runner! That’s right, when we set out to make a list of the new chicken wing flavors on Lemony Thyme, they were tops.

It all comes down to the jerk marinade. It’s bursting with warm spices, hints of citrus, fresh herbs, a little kick, and a ton of aromatic love.

Don’t let this slightly long list of marinade ingredients give you pause.

Each one of these components plays a starring role in the finished product.

The Jerk Marinade

• orange zest
• fresh ginger
• fresh cilantro & thyme
• allspice, cinnamon & nutmeg
• jalapeño, garlic, green onions & chopped onion
• olive oil, lime juice, hot sauce, soy sauce, apple cider vinegar
• brown sugar
• salt & pepper

I actually tripled the marinade recipe (measure once, cook twice). That way we could make two pounds of wings and this amazing Caribbean Couscous Salad.

Jerk Chicken Wings

While I love these wings grilled, you could also prepare them in the oven. Cook them at 400 degrees F. for 45 – 60 minutes until they are nice and crispy.

Elevate your picnics, BBQs, backyard celebrations, weekday dinners, and Sunday fundays with these super flavorful crowd-pleasing Jerk Chicken Wings.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Jerk Chicken Wings

These Jerk Chicken Wings are a crowd pleaser! It all comes down to the jerk marinade that is bursting with warm spices, hints of citrus, fresh herbs, a little kick, and a ton of aromatic love.

Course Entree or Appetizer

Cuisine Caribbean

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Time to Marinate 2 hours hours

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 pounds chicken wings drummettes and flats separated

For the Marinade

• 1/2 cup soy sauce (or coconut aminos for gluten free)
• 6 Tablespoons apple cider vinegar
• 6 Tablespoons olive or avocado oil
• 1/4 cup lime juice about 2 limes
• 1/4 cup brown sugar
• 2 Tablespoons orange zest or orange marmalade
• 2 teaspoons hot sauce or more to taste
• 1 small onion diced
• 2 jalapeno peppers diced
• 6 sprigs fresh thyme leaves
• 6 green onions thinly sliced
• 4 cloves garlic minced
• 2 Tablespoons freshly grated ginger
• 4 teaspoons allspice
• 2 teaspoons cinnamon
• 2 teaspoons nutmeg
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 bunch cilantro leaves and stems chopped

Instructions

• Combine all the marinade ingredients in a zipper top bag or bowl. Add chicken wings and toss to coat. Refrigerate for minimum 2 hours or up to 8 hours.

For Oven Method

• Preheat oven to 400° F. Line rimmed baking sheet with aluminum foil. Place rack in pan. Remove wings from marinade and arrange in single layer on rack. Bake for 1 hour or until wings are crispy.

For Grilling Method

• Preheat grill to medium-high heat (350° – 400° F.). Remove wings from marinade and grill in single layer for 25-30 minutes, turning over several times, until cooked through (internal temp of 165° F.).

The post Jerk Chicken Wings are a Crowd-Pleaser appeared first on Lemony Thyme.

We’re just back from the US Virgin Islands (St. John) where we celebrated Shelby’s 30th birthday with a special getaway.

We loved St. John for her magical views, her underwater wonderland and wandering wildlife.

As we emerge from covid limitations this tiny island provided the perfect balance of adventure, tranquility, space and togetherness.

I’m still smiling :)

For the salad I used Israeli (Pearl) Couscous and lots of texture and colorful flavors.

Mango, sweet corn, jalapeño, red pepper, cilantro, green onion, and punchy jerk marinade as the dressing.

This Jamaican Jerk Marinade is loaded with fresh herbs, aromatics and warm spices.

You can easily double or triple the marinade recipe if you’re planning to make Jerk Chicken Wings or Turkey Tenderloin.

If you’re looking to spice up your backyard bbq’s this summer, why not throw an island party with some of these colorful tasty dishes.

Jamaican Red Beans & Rice {Rice & Peas}
The Painkiller Cocktail
Jamaican Jerk Marinated Turkey Tenderloin
Red Grapefruit Mojito
Jamaican Jerk Sugar Cane Shrimp
Jamaican Vegetable Rundown
Jerk Chicken Wings
Caribbean Couscous Salad
Fried Plantains

Caribbean Couscous Salad is going to become our go-to salad this summer!

Such a great warm weather side dish! I love that it can safely tolerate an outdoor buffet. And it can be made a day or two ahead so you too can enjoy the party!!

For my gluten free friends, Caribbean Quinoa Salad is an equally delicious summer side dish!

Simply replace the Israeli couscous with quinoa.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Caribbean Couscous Salad

Caribbean Couscous Salad is going to become our go-to salad this summer! It's a great warm weather side dish that can safely tolerate an outdoor buffet and it can be made a day or two ahead so you too can enjoy the party!!

Course Salad, Side Dish

Cuisine Caribbean

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 cup dry Israeli couscous or substitute quinoa for gluten-free version
• 1 mango peeled & diced
• 1 ear corn on the cob kernels removed
• 1 jalapeno fine diced
• 1 small red bell pepper fine diced
• 2 scallions thinly sliced
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup Jamaican Jerk Marinade see recipe link in post
• salt & pepper to taste

Instructions

• Prepare couscous according to package instructions. Cool to room temperature.
• Combine cooled cooked couscous with remaining ingredients. Serve chilled or at room temperature.

The post Caribbean Couscous Salad appeared first on Lemony Thyme.

So while it’s winter-thyme here in Georgia, which inevitably cultivates a desire to travel to warmer destinations, we’re going to enjoy this treat for the senses.

Meal prep is a thing.

Not something I have done well in the past. Which is odd considering I love leftovers almost more than the first serving.

This Jamaican Jerk Meatball Rice Bowl, which is three recipes in one bowl, definitely qualifies. Its my chance to jump on the meal prep train.

The three elements to this perfect power bowl of goodness begins with Jamaican spiced, flavor-packed meatballs.

I basically use the ingredients from my Jamaican Jerk marinade and incorporate them into the turkey meatballs, along with an egg and a little panko to keep them together.

These meatballs are tender so I bake them. Don’t be too concerned with getting them brown because they’re going to get a dip in the nice rich marinade before serving.

Next comes the Jamaican Vegetable Rundown. <— Recipe Link here. This dish is a delicious coconut milk based veggie stew, made with a variety of vegetables (aka a great way to use up your farmers market finds), and flavored with fresh thyme, scotch bonnet pepper and scallions.

A base of Jamaican Red Beans & Rice <— Recipe Link here, brings balance to all of these big bold flavors, and is the perfect pairing for the punchy meatballs and spiced brothy veggies.

Jamaican Jerk Meatball Bowls are the perfect meal prep weekday lunch. You can easily make four to five nicely portioned lunches.

This recipe also made a wonderful moving day lunch! :)

Congratulations to Shelby and Jonathan on the purchase of their first home!! May the years to come bring you much love and happiness (and may you cook many delicious meals together) xoxo

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Jamaican Jerk Meatball Bowl

This Jamaican Jerk Meatball Rice Bowl is a virtual flavor trip to the islands.

Course Main Course

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Marinade

• 1/3 cup soy sauce or coconut aminos
• 3 Tablespoons olive oil
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons fresh lime juice
• 1 teaspoon hot sauce
• 1/2 cup fresh cilantro leaves chopped
• 3 sprigs fresh thyme leaves chopped
• 1 jalapeno seeds removed fine diced
• 3 scallions thinly sliced
• 2 cloves garlic minced
• 1 Tablespoon orange zest or 1 Tbl. orange marmalade
• 1 Tablespoon freshly grated ginger
• 2 teaspoons allspice
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

For the Meatballs

• 1 pound ground turkey
• 1/2 cup panko bread crumbs
• 1 large egg
• 1/2 cup marinade (see above)

For the Vegetable Rundown

• See Recipe Link in Post

For the Red Beans & Rice

• See Recipe Link in Post

Instructions

For the Marinade

• Combine all ingredients in a bowl. 1/2 cup will go into the meatballs. The remaining marinade will be heated and poured over cooked meatballs.

For the Meatballs

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Combine ground turkey, panko, egg and 1/2 cup of marinade in a medium bowl. Mix until just combined. Form into 20 meatballs and place on parchment lined baking sheet. Bake for 20 minutes.

For the Vegetable Rundown

• Prepare according to instructions linked in post.

For the Red Beans & Rice

• Prepare according to instructions linked in post.

To Serve Jamaican Jerk Meatball Bowls

• Place a layer of hot Red Beans & Rice in base of bowl. Add serving of hot Rundown Vegetables and 5 turkey meatballs. Drizzle with a couple spoonfuls of the remaining marinade (hot).

The post Jamaican Jerk Meatball Rice Bowl appeared first on Lemony Thyme.

Jamaican Jerk Marinated Turkey Tenderloins.

I’ve said before and I’ll say again…I love to cook for my family & friends, I love to cook for my co-workers, and I love to cook for my tennis-mates.  Today I had the pleasure of sneaking out of the office just long enough to share lunch with some good friends for a birthday celebration.

Mind you it was hosted at the pool, and after hugging them all, I returned to work smelling like coconut oil, cursing each one of them for not being able to stay all day….sipping on something cold and catching up on the latest shady book they’ve all been reading…..eh hem.

I tried out two recipes on the girls.  One that is a staple in our house, Jamaican Jerk Marinated Turkey Tenderloin.  And another that I created using my new Eureka Lemon Olive Oil and Blackberry Ginger Balsamic.  Stay tuned for Orzo Salad with Peppercorn & Balsamic Poached Pears.

This Jamaican Jerk recipe has a lot of ingredients…but honestly I don’t measure any longer.  I follow an ingredient list, skipping or substituting according to what we have on hand…and it is always amazing.  The key ingredient I would not leave out is the fresh cilantro and the orange marmalade.  The seasonings, and vinegar, and citrus can all be changed up.

I chose Turkey Tenderloins, but chicken breasts, pork tenderloin, and shrimp are fantastic as well.  Combine all ingredients in a zipper bag to marinate in fridge 1-24 hours (1 hour is plenty for shrimp, 6+ is best for the meats).  Ingredients could also be puréed in a blender and used as a paste vs. marinade.  Throw the tenderloins on the grill and let them get happy.  We cook ours until our instant-read thermometer says it’s almost done, then we take them off the grill, cover in foil and let them come up to temp. (also allowing the juices to redistribute throughout the meat).

The tenderloin is delicious warm…it’s juicy and bursting with flavor.  However it will make your mouth sing the next day….sliced thin and served cold.  That’s when the flavors really pop…all of them.

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Jamaican Jerk Marinated Turkey Tenderloin

This Jamaican Jerk recipe has a lot of ingredients. The seasonings, and vinegar, and citrus can all be changed up.

Course Entree

Cuisine Jamaican

Author Libby with Lemony Thyme

Ingredients

• 1 24 oz. package Jennie-O All Natural Turkey Breast Tenderloin
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 3 Tbl. canola oil
• juice of 1 lime or 2 key limes
• 3 Tbl. orange marmalade
• 1/2 onion diced
• 2 scallions sliced
• 2-3 cloves garlic minced
• 1 tsp. fresh ginger minced
• 2 serrano peppers diced
• 3 sprigs fresh lemony thyme
• 2 Tbl. brown sugar
• 1/2 tsp. black pepper
• 1 tsp. salt
• 2 tsp. allspice
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• shot of hot sauce
• generous handful of fresh cilantro leaves & stems

Instructions

• Combine all marinade ingredients in a resealable bag and combine. Add turkey tenderloins and marinate from 1 to 24 hours. I recommend at least 8 hours for maximum flavor.
• Grill tenderloins over med-high heat until instant-read thermometer indicates meat is done to your liking.
• Remove from heat and cover with foil for 10 minutes prior to slicing.

Notes

Ingredients could also be puréed in a blender and used as a paste vs. marinade.
The tenderloin is delicious warm, but it will make your mouth sing the next day….sliced thin and served cold.

The post Jamaican Jerk Marinated Turkey Tenderloin {Share the Love} appeared first on Lemony Thyme.