Fire Roasted Jerk Spiced Chicken Drummette with Cooling Mango Salsa

Serves 4 people

Ingredients:

5 lbs upper part of wing
1/4 cup vegetable oil 

Jerk Spice:

4 tsp ground all spice
1 tsp salt
½ tsp white sugar
½ tsp garlic powder
1 scotch bonnet (seeds and membranes removed)
1/4 tsp ground cloves
5 tsp dried thyme
1 tsp ground cinnamon

Mango Salsa:

2 ripe mango peeled and seeded
2 green onions sliced thin
1 pinch cayenne pepper
2 tsp chopped fresh cilantro
1 tsp fresh lime juice

Method:

Preheat BBQ to moderate heat. Score smaller part of wing around the bone with a knife and pull meat downwards. Coat wings in vegetable oil. For the jerk spice; add all dry spices into a dry frying pan and toast over moderate heat for approximately 1 minute to release the essential oils.

Blend all ingredients in a food processor until smooth. Coat oil dipped chicken into jerk spice and place on BBQ. Turn frequently until done. For the mango salsa; dice mango into small chunks. Add the remaining ingredients and fold gently.

Enjoy!!