Description
This Jamaican Jerk Chicken Drumsticks recipe brings authentic island flavors to your table using a deeply spiced marinade of herbs, spices, citrus, and chili. Tender drumsticks are marinated and then cooked to juicy perfection, resulting in a mouthwatering main course with spicy, sweet, and aromatic notes.
Ingredients
Scale
Chicken
- 8 chicken drumsticks (about 2.5lb / 1.2kg)
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 fresh ginger, chopped (or 1 tsp dried ginger powder)
- 1 or more scotch bonnet pepper (or substitute with other chili)
- 6 garlic cloves, roughly chopped
- 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 powder (preferably freshly grated)
- 1/2 tsp dried thyme or 1 sprig of fresh thyme
Garnish
- Fresh cilantro/coriander leaves (for serving)
Instructions
- Prepare the Marinade: In a blender or food processor, combine olive oil, soy sauce, lime juice, onion, ginger, scotch bonnet pepper, garlic, salt, black pepper, brown sugar, cinnamon, allspice, nutmeg, and thyme. Blend until you have a smooth paste. Adjust chili according to your heat preference.
- Marinate the Chicken: Place the chicken drumsticks in a large bowl or zip-lock bag. Pour the marinade over the drumsticks, making sure each piece is thoroughly coated. Cover or seal and marinate in the refrigerator for at least 4 hours, preferably overnight for the most flavor.
- Preheat the Oven: When ready to cook, preheat your oven to 200°C (400°F). Line a baking tray with foil or parchment paper and place a rack on top for even roasting.
- Bake the Drumsticks: Arrange the marinated drumsticks on the rack, allowing space between them. Bake for 35-40 minutes, turning halfway, until the chicken is cooked through and the skin is nicely browned and slightly charred in spots.
- Garnish and Serve: Remove from the oven, let rest for 5 minutes, and sprinkle with freshly chopped cilantro/coriander leaves. Serve hot with your favorite side dishes.
Notes
- Note 1: You can substitute chicken drumsticks with chicken thighs or wings.
- Note 2: Scotch bonnet peppers are very hot. For less heat, use fewer peppers or substitute with milder chilies such as jalapeños or serranos.
- Marinating overnight results in the deepest flavor.
- This dish pairs well with rice and peas or roasted vegetables.
- Grilling Option: You can grill the drumsticks over medium-high heat instead of baking, for extra smoky flavor.
Nutrition
- Serving Size: 2 drumsticks
- Calories: 320
- Sugar: 7g
- Sodium: 910mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
