Grilled Jamaican Jerked Drumsticks
Fire up the grill and transport your taste buds to the Caribbean with these irresistible Grilled Jamaican Jerked Drumsticks! Bursting with smoky, spicy, and savory flavors, this recipe uses a vibrant homemade jerk marinade made from fresh scallions, garlic, ginger, and thyme, combined with bold spices like allspice, cinnamon, and nutmeg. Scotch bonnet peppers add a fiery kick that can be adjusted to your heat preference, while brown sugar and lime juice create a perfect balance of sweetness and tang. Marinated overnight for maximum flavor, these juicy drumsticks are grilled to perfection, achieving a beautifully charred, caramelized exterior. Ideal for summer cookouts or casual weeknight dinners, these drumsticks pair wonderfully with tropical sides like coconut rice or grilled pineapple. This easy, flavorful dish is your ticket to authentic Jamaican cuisine right at home!
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 5 stalks scallions
- 4 cloves garlic
- 1 inch, peeled fresh ginger
- 2 tablespoons, chopped fresh thyme
- 2 whole, seeds removed for less heat (optional) scotch bonnet peppers
- 2 teaspoons, ground allspice
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons, freshly squeezed lime juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
In a blender or food processor, combine the scallions, garlic, ginger, thyme, scotch bonnet peppers, ground allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, salt, and black pepper. Blend until you have a smooth marinade.
Pat the chicken drumsticks dry with paper towels, then place them into a large resealable plastic bag or a shallow dish.
Pour the marinade over the drumsticks, massaging it into the chicken to fully coat. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, for maximum flavor.
When ready to cook, preheat the grill to medium-high heat (about 375°F to 400°F). Lightly oil the grill grates to prevent sticking.
Remove the drumsticks from the marinade, allowing any excess to drip off, and place them on the grill. Discard the leftover marinade.
Grill the drumsticks for 25-30 minutes, turning every 5-7 minutes, until the chicken is cooked through and has an internal temperature of 165°F. The skin should have a nice char and the juices should run clear.
Remove the drumsticks from the grill and let them rest for 5 minutes before serving.
Optional: Garnish with additional fresh thyme or lime wedges for serving.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4677 mg | 203% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 22.0 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2512 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
