GRILLED JERKED CHICKEN DRUMETTES WITH JAMAICAN GLAZE
Here’s the perfect starter from Brookhaven Country Club near Dallas for that outdoor pool party. You can use this spicy sauce on any cut of chicken (legs, breast, or thighs) for an entrée portion.

1 cup pineapple juice
1/2 cup dark rum
1 cup prepared barbecue sauce
1/4 cup honey
1/4 cup soy sauce
1/2 cup Caribbean jerk seasoning
2 dozen chicken drumettes
2 julienned scallions
1 julienned red pepper

Prepare Jamaican glaze by combining pineapple juice, rum, barbecue sauce, honey, and soy sauce in a medium pan and stir over medium-high heat. Add half of the jerk seasoning and mix thoroughly. Bring to a boil to burn off the alcohol of the rum, and then simmer for 10 to 12 minutes.

Prepare a charcoal grill over medium-high heat. Season the drumettes well with remaining jerk seasoning. Brush all surfaces of the drumettes with the Jamaican glaze. Grill chicken and turn often, brushing with the glaze until the internal temperature reaches 165 degrees, approximately 15 minutes. To serve, place warm drumettes on a large serving platter. Garnish with scallions and red pepper by sprinkling them over the top to add color and crunch.

Yield: 24 drumettes, or 6 appetizer servings.