Jamaican Jerk Chicken Drumsticks

Name: Jamaican Jerk Chicken Drumsticks — Tasty Bites
Total time: 65 min
Yield: 4 servings
Ingredients: 8 Chicken Drumsticks (about 2.5 pound 1.2 kg); 2 tablespoon Olive Oil; 1 tablespoon Soy Sauce; 1 Lime (or 0.500 lemon, juice only, about 2 tablespoon); 1 Onion (coarsely chopped, brown, yellow or white); 1 tablespoon Ginger (fresh, chopped, or 1 teaspoon dried ginger powder); 1 Scotch Bonnet Pepper (or more, or substitute with other chili, Note 2); 6 clove Garlic (roughly chopped); 2 teaspoon Salt; 2 teaspoon Black Pepper; 3 tablespoon Brown Sugar; 0.500 tablespoon Cinnamon Powder; 0.500 tablespoon Allspice Powder; 0.500 teaspoon Nutmeg Powder (preferably freshly grated); 0.500 teaspoon Thyme (dried, or 1 sprig of fresh thyme); Cilantro Coriander Leaves (Fresh)

RecipeTin Eats (Nagi | RecipeTin Eats)

4

servings

0

minutes

Served with Caribbean Rice with Peas (actually, it’s beans – but the dish is called “peas”!)

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Ingredients

8 Chicken Drumsticks about 2.5 pound 1.2 kg

2 tablespoon Olive Oil

1 tablespoon Soy Sauce

1 Lime or 0.500 lemon, juice only, about 2 tablespoon

1 Onion coarsely chopped, brown, yellow or white

1 tablespoon Ginger fresh, chopped, or 1 teaspoon dried ginger powder

1 Scotch Bonnet Pepper or more, or substitute with other chili, Note 2

6 clove Garlic roughly chopped

2 teaspoon Salt

2 teaspoon Black Pepper

3 tablespoon Brown Sugar

0.500 tablespoon Cinnamon Powder

0.500 tablespoon Allspice Powder

0.500 teaspoon Nutmeg Powder preferably freshly grated

0.500 teaspoon Thyme dried, or 1 sprig of fresh thyme

Cilantro Coriander Leaves Fresh

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.

bbq