Jamaican Jerk Chicken Drumsticks
Ignite your taste buds with these vibrant and flavor-packed Jamaican Jerk Chicken Drumsticks, a bold and spicy recipe that brings the essence of the Caribbean to your table. Marinated in a fragrant blend of scallions, garlic, fresh thyme, and fiery habanero peppers, these drumsticks are infused with traditional jerk spices like allspice, cinnamon, and nutmeg, balanced with a hint of lime juice and brown sugar. Whether grilled to smoky perfection or baked until golden and juicy, this easy-to-follow recipe creates an irresistibly crispy exterior and tender, flavorful meat. Perfect for summer BBQs or a cozy dinner, serve these drumsticks with classic sides like rice and peas or sweet plantains for an authentic Jamaican experience. Ready in under an hour (plus marinating time), this dish is a must-try for anyone craving a taste of island cuisine.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 6 stalks Scallions
- 4 pieces Garlic cloves
- 2 tablespoons Fresh thyme leaves
- 2 pieces Habanero peppers
- 2 teaspoons Ground allspice
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 tablespoons Brown sugar
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Clean the chicken drumsticks and pat them dry with a paper towel.
In a blender or food processor, combine the scallions, garlic cloves, thyme, habanero peppers, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, salt, and black pepper. Blend until a smooth paste forms.
Place the chicken drumsticks in a large zip-top bag or a bowl. Pour the jerk marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
Preheat your grill to medium-high heat (or preheat your oven to 375°F/190°C if baking).
If grilling, oil the grates to prevent sticking. Place the drumsticks on the grill and cook, turning occasionally, for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
If baking, arrange the drumsticks on a parchment-lined baking sheet. Bake for 35-40 minutes, turning halfway, until fully cooked and nicely browned.
Remove chicken from the grill or oven and let it rest for 5 minutes before serving.
Serve hot with your choice of sides like rice and peas, plantains, or a fresh salad. Enjoy!
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 21.8 g | ||
| Protein | 184.3 g | 369% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2467 mg | 52% | |
*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.
