Jamaican Jerk Chicken Drumsticks
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
268 kcal
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Course
Baked Goods
Jamaican Jerk Chicken Drumsticks
Description
This recipe uses 8 chicken drumsticks marinated in a rich sauce prepared by blending Scotch bonnet pepper (or other chili), onion, garlic, ginger, salt, pepper, brown sugar, cinnamon, allspice, nutmeg, and thyme until smooth. The marinating process lasts at least 4 hours and up to 24 hours for maximum flavor penetration.
The chicken is arranged on a wire rack over a foil-lined tray for oven roasting, allowing fat and juices to drip away and promoting skin crisping and caramelization. The drumsticks are basted with reserved marinade midway to enhance flavor and color, roasting until intensely browned and cooked through. Resting before serving allows juices to redistribute.
The recipe notes that chicken thighs can be a suitable alternative, with fattier cuts better for marinade absorption and caramelization. The marinade's heat level can be adjusted by choosing different chili peppers, with advice on substitutes and safety tips for handling hot peppers.
Jerk chicken pairs well with Caribbean sides such as rice and beans. Leftover drumsticks store well in the refrigerator for several days.
Ingredients
- 8 (about 2.5lb / 1.2kg) chicken drumstick Note 1
Marinade
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 lime (or 1/2 lemon), juice only (about 2 tbsp)
- 1 onion , coarsely chopped (brown, yellow or white)
- 1 tbsp ginger chopped (or 1 tsp dried ginger powder, fresh
- 1 scotch bonnet pepper Note 2, or substitute with other chili
- 6 garlic roughly chopped, cloves
- 2 tsp salt
- 2 tsp black pepper
- 3 tbsp brown sugar
- 1/2 tbsp cinnamon powder
- 1/2 tbsp allspice powder
- 1/2 tsp nutmeg preferably freshly grated, powder
- 1/2 tsp dried thyme or 1 sprig fresh thyme
Garnish
- cilantro aka coriander leaves; fresh; leaves
Instructions
- Pat the chicken dry with a paper towel and place in a large ziplock bag.
- Place Marinade ingredients in a food processor and whizz until smooth. Try not to touch the Marinade with bare hands to avoid getting chili on your hands.
- Pour the Marinade into the ziplock bag. Close the bag, squeezing out excess air. Massage the bag from the outside to disperse the Marinade throughout the chicken. Marinate for at least 4 hours, or up to 24 hours.
- When ready to cook, remove the chicken from the Marinade but reserve the Marinade.
Oven
- Preheat the oven to 180C/350 (fan forced).
- Place a wire rack on a baking tray lined with foil. Place the drumsticks on the rack and baste the top with half the Marinade. Bake for 25 minutes.
- Turn the drumsticks and baste the top with the remaining Marinade. Bake for a further 20 to 25 minutes, until the drumsticks are very dark brown.
- Rest for 5 minutes before serving, garnished with coriander/cilantro if using.
BBQ/Grill
- Preheat the grill side of the BBQ on medium (or medium low if your BBQ is strong). Brush the grill with oil, if required.
- Place the chicken on the grill. Brush the top with 1/2 the Marinade. Cook for 10 minutes, then turn.
- Brush the top with the remaining Marinade and cook for a further 5 to 8 minutes.
- Then turn the chicken again (to cook the side that you just brushed Marinade on) and cook for a few minutes. (Total cook time around 20 minutes in total)
- Remove from the BBQ and rest for 5 minutes before serving, garnished with coriander/cilantro if using.
Notes
- Chicken thighs (boneless, skin-on or off) can replace drumsticks; fat content helps marinade adhesion and caramelization.
- Scotch bonnet peppers are very hot; habanero peppers are a close substitute; milder alternatives include birds eye chili adjusted to taste.
- Use gloves and wash hands thoroughly when handling hot peppers to avoid irritation.
- The marinade is used solely on the chicken for thicker flavor coating; it is not simmered into a sauce here.
- Store leftovers refrigerated; dish complements Caribbean rice and beans well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 148g | |
| Calories | 268cal | 13% |
| Carbohydrates | 12.6g | 4% |
| Protein | 26.4g | 53% |
| Fat | 12.4g | 19% |
| Saturated Fat | 2.4g | 12% |
| Cholesterol | 81mg | 27% |
| Sodium | 1466mg | 61% |
| Potassium | 291mg | 6% |
| Fiber | 1.2g | 5% |
| Sugar | 7.9g | 16% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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