RESTORING MY JERK CHICKEN THIGH/WING##GRILLED VEGGIES AND JERK CHICKEN SALAD

I didn’t give up on my thigh and wing. Things happen. You see, I didn’t get the opportunity to use up a left-over jerk chicken thigh and wing. They were tucked in the side of the freezer door. I don’t generally store protein in that location. However, I was fetching a frozen spinach and lo and behold I came up on them wrapped securely in a double layer of  foil.

They came in just in the nick of time because I wasn’t in the mood to prepare lunch from scratch. Moreover, I didn’t feel like having a sandwich. The previous night, I placed them on a plate for thawing. When I pried open the package, the pieces were fully thawed and still smelled amazing. Thus, I decided to chop them in bite-sized pieces and add them to some grilled veggies.

Excitement was in the air. As I grabbed my grill pan, I could taste the crispy grilled corn that would be included in this amazing stir-fry jerk chicken. It was like a grilled corn and jerk stir-fry. In addition, I added a couple sliced zucchini and strips of bell peppers.

PREPPING FOR STIR-FRYING LEFT-OVER THIGH/WING ALONG WITH CORN ON THE COB, ZUCCHINI, BELL PEPPERS AND OTHER INGREDIENTS
PREPPING FOR STIR-FRYING LEFT-OVER THIGH/WING ALONG WITH CORN ON THE COB, ZUCCHINI, BELL PEPPERS AND OTHER INGREDIENTS

With a little spraying of Smart Balance oil on my veggies, I placed them on hot grill pan for grilling.

GRILLED CORN ON THE COB, ZUCCHINI SLICES AND BELL PEPPERS
GRILLED CORN ON THE COB, ZUCCHINI SLICES AND BELL PEPPERS

In a hot skillet, a drizzle of olive oil was added along with roughly chopped onions and celery. To that, pieces of chicken wing and thigh were sautéed for a few minutes. And then, a splash of soy sauce, vinegar and pinch of black pepper and salt were further added.

LEFT-OVER PIECES OF CHICKEN THIGH/WING ALONG WITH ONION, CELERY AND TOMATO
LEFT-OVER PIECES OF CHICKEN THIGH/WING ALONG WITH ONION, CELERY AND TOMATO

Corn ears were removed from cobs with a knife.Also, bell pepper and zucchini pieces were sliced in smaller sizes. These were added to skillet along with a sprinkle of salt and black pepper.

COMBINED DISH OF STIR-FRY JERK CHICKEN THIGH/WING ALONG WITH GRILLED VEGGIES
COMBINED DISH OF STIR-FRY JERK CHICKEN THIGH/WING ALONG WITH GRILLED VEGGIES

Dish was served with a garnish of parsley leaves.

RESTORED JERK CHICKEN THIGH/WING DISH ALONG WITH GRILLED VEGGIES
RESTORED JERK CHICKEN THIGH/WING DISH ALONG WITH GRILLED VEGGIES

HAD TO PLACE MY MARKS ON MY FOOD! ##GRILLED VEGGIES/JERK WINGS

It didn’t take me long to figure out what to partake. All day, my seasoned chicken wings were swirling and flapping in my brain. Reached home, placed the bad boys at room temperature and grabbed hold of my lonely zucchini in the vegetable tray. I was on a mission; it was going to be grilled red potatoes and zucchini to pair with my spicy jerk wings.

As my chicken wings roasted in the oven at 375 degrees on a baking tray, I did a parboil of my potatoes after cutting them in circles (skin-on).

POTATOES FOR PARBOILING BEFORE GRILLING
SLICED POTATOES FOR PARBOILING BEFORE GRILLING

After potatoes were finished they were dried on dish-cloth and brushed with olive oil. In addition, zucchini was sliced and brushed with olive oil. Guys, it was time for action. My grill pan was hot and ready for my veggies.

GRILLED ZUCCHINI SLICES
GRILLED ZUCCHINI SLICES
GRILLED POTATOES (RED SKIN-ON)
GRILLED POTATOES (RED SKIN-ON)

With a sprinkle of a pinch of salt on hot veggies, they were all done. By this time my dear hot and spicy jerk wings were screaming for my attention. My humble abode was smelling so amazing and boy, the smoke alarm also got excited. I had to pop open my sliding doors and windows. What was I thinking? I should have known better that ventilation is needed. Though I like the hot firemen down the block, there’s no way I needed the interruption.

Not to worry; as soon as I got some ventilation going, I proceeded to make  a concoction of a little more jerk sauce,a squeeze of ketchup and honey and with a thorough stir, I brushed my dear wings. Oh, they were so shiny. I placed them back in the oven and gave them another five minutes at 385 degrees. That took the ‘cake’. They were super-brown and ready for my waiting palate.

Guys, with a rough tear of parsley I did a quick scatter on top of my delicious wings in waiting. The combination was so balanced and utterly divine. With the spicy wings and smooth yet crusty grilled potatoes, already my taste buds and I were very much in accord. All I needed was a refreshing drink of Moscato (mango/strawberry) I had on hand.

Salud guys! Have a Grilling week-end!!