Jamaican Jerk Chicken Drumsticks are a delicious and spicy dish that brings the flavors of the Caribbean right to your kitchen. The combination of spices, herbs, and the famous scotch bonnet pepper creates a meal that is both flavor-packed and aromatic. If you’re looking to spice up your dinner routine, this recipe is a fantastic choice.
Why Make This Recipe
This recipe is perfect for several reasons. First, it’s simple and uses easy-to-find ingredients. Second, the marinade not only adds fantastic flavor but also helps keep the chicken juicy and tender. Lastly, it’s versatile. You can prepare these drumsticks on the grill, in the oven, or even on a BBQ, making it an excellent option for any weather or occasion.
How to Make Jamaican Jerk Chicken Drumsticks
Ingredients:
- 8 (about 2.5lb / 1.2kg) chicken drumsticks (Note 1)
- 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 (Note 2)
- 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
- Fresh cilantro/coriander leaves
Directions:
- Pat the chicken dry with a paper towel and place it in a large ziplock bag.
- Place all marinade ingredients in a food processor and blend until smooth. Be careful not to touch the marinade with bare hands to avoid getting chili on your skin.
- Pour the marinade into the ziplock bag with the chicken. Close the bag tightly, pressing out excess air. Massage the bag from the outside to evenly coat the chicken with the marinade.
- Marinate the chicken for at least 4 hours, or up to 24 hours in the refrigerator.
- When ready to cook, remove the chicken from the marinade but reserve the marinade for later use.
- You can then grill, bake in the oven, or barbecue the chicken drumsticks as desired.
How to Serve Jamaican Jerk Chicken Drumsticks
Serve the jerk chicken drumsticks hot, garnished with fresh cilantro or coriander leaves. Pair them with rice and peas or a fresh salad to balance the spicy flavors. The zesty lime or lemon juice adds a refreshing touch that complements the heat of the marinade.
How to Store Jamaican Jerk Chicken Drumsticks
Leftover jerk chicken can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before storing. You can also freeze the cooked chicken for up to 3 months. Just reheat in the oven or microwave when you’re ready to enjoy it again.
Tips to Make Jamaican Jerk Chicken Drumsticks
- For extra flavor, consider adding some pineapple juice to the marinade.
- If you like it extra spicy, leave the seeds in the scotch bonnet pepper or add more than one.
- Letting the chicken marinate overnight will enhance the flavors even more.
Variation
If you want a milder flavor, use less scotch bonnet pepper or substitute it with a less spicy chili. You can also switch out the chicken drumsticks for chicken thighs or breasts based on your preference.
FAQs
1. Can I use other parts of the chicken?
Yes, you can use chicken thighs or breasts instead of drumsticks. Adjust the cooking time accordingly.
2. What can I serve with jerk chicken?
Jerk chicken pairs well with rice and peas, coleslaw, or a simple salad.
3. Can I prepare the marinade in advance?
Absolutely! You can prepare the marinade a day ahead and store it in the fridge until you are ready to use it with the chicken.
Enjoy making this vibrant and flavorful Jamaican Jerk Chicken Drumsticks recipe!
Jamaican Jerk Chicken Drumsticks
Ingredients
For the Marinade
- 8 pieces chicken drumsticks (about 2.5lb / 1.2kg)
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 whole lime (or 1/2 lemon, juice only, about 2 tbsp)
- 1 piece onion (coarsely chopped, brown, yellow, or white)
- 1 tbsp fresh ginger (chopped, or 1 tsp dried ginger powder)
- 1 or more piece scotch bonnet pepper (or substitute with other chili)
- 6 cloves garlic (roughly chopped)
- 2 tsp salt
- 2 tsp black pepper
- 3 tbsp brown sugar
- ½ tbsp cinnamon powder
- ½ tbsp allspice powder
- ½ tsp nutmeg powder (preferably freshly grated)
- ½ tsp dried thyme (or 1 sprig of fresh thyme)
- to garnish fresh cilantro/coriander leaves
Instructions
Preparation
- Pat the chicken dry with a paper towel and place it in a large ziplock bag.
- Place all marinade ingredients in a food processor and blend until smooth. Be careful not to touch the marinade with bare hands to avoid getting chili on your skin.
- Pour the marinade into the ziplock bag with the chicken. Close the bag tightly, pressing out excess air. Massage the bag from the outside to evenly coat the chicken with the marinade.
- Marinate the chicken for at least 4 hours, or up to 24 hours in the refrigerator.
Cooking
- When ready to cook, remove the chicken from the marinade but reserve the marinade for later use.
- Grill, bake in the oven, or barbecue the chicken drumsticks as desired.
