Jamaican Jerk Chicken Drumsticks
Chicken drumsticks marinate in a blended paste of scotch bonnet, allspice, thyme, ginger, and garlic, then roast on a rack until browned, sticky, and juicy.
Equipment
- Food processor
- Zip top bag
- Rimmed Baking Sheet
- Wire rack
- Instant read thermometer
- Disposable gloves
Ingredients
Main Ingredients
- 2 ½ lb chicken drumsticks about 8, patted dry
- 2 tbsp olive oil
- 1 tbsp low sodium soy sauce
- 1 lime juiced, about 2 tbsp
- 1 small yellow onion coarsely chopped
- 1 tbsp chopped fresh ginger
- 1 scotch bonnet pepper seeded, or 1 habanero
- 6 cloves garlic roughly chopped
- 1 ½ tsp kosher salt
- 2 tsp black pepper
- 3 tbsp brown sugar
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground allspice
- ½ tsp ground nutmeg
- ½ tsp dried thyme
- 2 tbsp fresh cilantro leaves for garnish
Instructions
Cooking
- Prep the chicken. Dry the drumsticks well and put them in a zip top bag or shallow dish. Make the paste. Blend the oil, soy sauce, lime juice, onion, ginger, scotch bonnet, garlic, salt, pepper, sugar, and spices in a food processor until smooth. Wear gloves.
- Marinate. Coat the chicken with the paste and refrigerate 4 to 24 hours.
- Preheat. Heat the oven to 425 degrees F and set a wire rack on a foil lined baking sheet.
- Arrange. Lift the drumsticks from the marinade, let the extra drip off, and space them on the rack. Discard the used marinade.
- Roast. Roast 35 to 40 minutes, turning once, until browned and at least 165 degrees F in the thickest part.
- Rest. Rest 5 minutes, then top with cilantro and serve with lime wedges.
Notes
Substitutions: Use a habanero in place of the scotch bonnet, and bone in thighs in place of drumsticks.
Tips: Marinate overnight, use a rack for even browning, and broil for 2 minutes at the end for crisper skin.
Storage: Refrigerate cooked chicken for 3 to 4 days and freeze for up to 3 months. Reheat to 165 degrees F.