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Jerk Chicken Drumsticks Recipe

Jamaican · Main course · 50 min total

Spicy, smoky, and incredibly flavorful, these jerk chicken drumsticks are marinated in a fiery blend of Scotch bonnet peppers, allspice, and thyme, then grilled to perfection. A taste of the Caribbean right in your own backyard.

Ingredients

• 8 chicken drumsticks (about 2 lbs)
• 4 Scotch bonnet peppers, seeds removed and chopped
• 4 green onions, chopped
• 3 cloves garlic, chopped
• 2 tablespoons fresh thyme leaves
• 2 tablespoons ground allspice
• 1 tablespoon grated fresh ginger
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup lime juice

Instructions

1. Combine Scotch bonnet peppers, green onions, garlic, thyme, allspice, ginger, brown sugar, salt, black pepper, cinnamon, nutmeg, soy sauce, vegetable oil, and lime juice in a blender or food processor. Blend until smooth to make the jerk marinade.
2. Place chicken drumsticks in a large resealable plastic bag or bowl. Pour the marinade over the chicken, turning to coat evenly. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.
3. Preheat an outdoor grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates.
4. Remove chicken from marinade, letting excess drip off. Discard remaining marinade.
5. Grill the drumsticks, turning occasionally, until charred and cooked through, about 25-30 minutes, or until internal temperature reaches 165°F (74°C).
6. Transfer to a platter and let rest for 5 minutes before serving.

Tips

• For less heat, use fewer Scotch bonnet peppers or substitute with habaneros.
• Chicken can also be baked in a 400°F oven for 35-40 minutes if grilling is not possible.
• Leftover jerk chicken can be stored in an airtight container in the refrigerator for up to 3 days.

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