Ingredients
about 2.5 pound 1.2 kg
or 0.500 lemon, juice only, about 2 tablespoon
coarsely chopped, brown, yellow or white
fresh, chopped, or 1 teaspoon dried ginger powder
or more, or substitute with other chili, Note 2
roughly chopped
preferably freshly grated
dried, or 1 sprig of fresh thyme
Fresh
Jamaican Jerk Chicken Drumsticks
RecipeTin Eats (Nagi | RecipeTin Eats)
| Serves | Total | Shares |
|---|---|---|
| 4 | 65 min | 11 |
Served with Caribbean Rice with Peas (actually, it’s beans – but the dish is called “peas”!)
bbq
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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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.
Jamaican Jerk Chicken Drumsticks
RecipeTin Eats (Nagi | RecipeTin Eats)
| Serves | Total | Shares |
|---|---|---|
| 4 | 65 min | 11 |
Served with Caribbean Rice with Peas (actually, it’s beans – but the dish is called “peas”!)
bbq
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Ingredients
about 2.5 pound 1.2 kg
or 0.500 lemon, juice only, about 2 tablespoon
coarsely chopped, brown, yellow or white
fresh, chopped, or 1 teaspoon dried ginger powder
or more, or substitute with other chili, Note 2
roughly chopped
preferably freshly grated
dried, or 1 sprig of fresh thyme
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.