Jim Roeser is in the kitchen with us, dishing up a marinade for Jerk Chicken and Buffalo Chicken Wonton Cups. Below you'll find the recipes for these delicious creations.
Jerk Chicken Marinade
For about 3 pounds of chicken you will need:
1- 10oz bottle of soy sauce (small) and equal parts water
1/4 to 1/2 cup of lemon juice
2 heaping tablespoons of garlic powder
2 heaping tablespoons of Walkerswood Jerk Seasoning
Mix all ingredients together in large bowl.
Clean & pierce all pieces of chicken with a fork
Put chicken in marinade and refrigerate overnight
Cook on grill the next day
Buffalo Chicken Wonton Cups
24 wonton wrappers
1 tablespoon oil
3 large boneless, skinless chicken breast , cut into small cubes
Salt , pepper and Cayenne
2 tablespoons butter
1/4 to 1/2 cup Louisiana Hot Sauce
2-ounces cream cheese, cut into 24 small chunks or cubes
Colby-Monterrey jack cheese, shredded
Additional dressing, for dipping, ,ranch or bleu cheese dressing
Preheat oven to 375 degrees.
Bake in oven for 5 minutes. Set aside.
Heat the oil in a medium-to-large skillet over medium-high heat. Sauté the chicken (seasoned with a little salt, pepper and Cayenne) in the oil until cooked through. Try to make sure that any juices are fully evaporated. Turn heat to low.
Add in the butter and allow to fully melt. Turn off heat completely. Stir in the hot sauce to fully coat chicken.
Drop a small chunk of cream cheese into the bottom of each wonton wrapper cup.
Place a spoonful of the chicken into each cup, Sprinkle on a pinch of shredded cheese into each cup.
Bake for 8 - 10 minutes or until everything is bubbly and the wontons are crisp.
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