Grilled Jerk Chicken Drumsticks
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
8 hrs
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Total Time
8 hrs 55 mins
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Servings
6
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Calories
333 kcal
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Course
Main Course
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Cuisine
Jamaican
Grilled Jerk Chicken Drumsticks
Description
Grilled Jerk Chicken Drumsticks feature a marinade made by processing chopped onion, Scotch bonnet chile, garlic, brown sugar, lime juice, ginger, allspice, Chinese five-spice powder, black pepper, fresh thyme leaves, nutmeg, salt, soy sauce, and vegetable oil until smooth. Chicken drumsticks are marinated in this mixture for 6 to 8 hours or overnight to develop deep flavors. On the grill, they are seared briefly over high heat to form a flavorful crust, then finished over lower heat until fully cooked to 170°F internally, ensuring juicy meat.
The marinade balances heat from the Scotch bonnet and warming spices, with sweetness from brown sugar and acidity from lime juice, offering a complex taste profile. The grilling method imparts a smoky touch while preserving moisture. Served hot with lime wedges, this dish suits outdoor meals or casual dinners.
To handle the Scotch bonnet chile safely, use gloves to avoid skin irritation. If unavailable, habanero is a suitable substitute. Discard the marinade used for soaking the chicken before grilling to avoid contamination.
Ingredients
- 1 onion chopped, large
- 1 Scotch bonnet chile
- 2 garlic chopped, cloves
- ¼ cup brown sugar
- 1 lime juice of
- 1 ginger peeled and chopped, 2 inch piece, fresh
- 1 tablespoon allspice
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon black pepper
- 1 tablespoon thyme fresh leaves
- 1 teaspoon nutmeg
- 1 teaspoon salt
- ½ cup soy sauce
- 1 tablespoon vegetable oil
- 12 chicken drumstick
Instructions
- Put all ingredients except the chicken in a food processor and process until smooth.
- Put the chicken into a re-sealable plastic bag and pour the marinade over it.
- Seal the bag and massage it to make sure all of the chicken is covered. Refrigerate overnight or 6-8 hours
- Heat barbecue grill to high and spray with cooking spray
- Remove drumsticks from marinade and transfer to a platter. Discard marinade.
- Place chicken drumsticks on the grill and allow to sear, about 2 minutes per side.
- Turn grill heat to low, close the lid and grill the chicken, turning occasionally, until internal temperature at the thickest part of the drumstick reads 170°, about 40 minutes. Serve hot, with lime wedges.
Notes
- Handle Scotch bonnet chiles with gloves to prevent skin irritation and avoid touching your face.
- If you can't find Scotch bonnet chiles, habanero peppers can be used as a substitute.
- Discard marinade after removing the chicken to prevent cross-contamination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 333kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 139mg | 46% |
| Sodium | 1630mg | 68% |
| Potassium | 477mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 60mg | 6% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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