If you’re craving a taste of the Caribbean that’ll transport your taste buds straight to Jamaica, these Jamaican Jerk Chicken Drumsticks are exactly what you need. I’ve perfected this recipe to deliver that perfect balance of heat, sweetness, and aromatic spices that traditional jerk chicken is famous for, while keeping it achievable for home cooks.
Ingredients
For the Jerk Marinade:
- 8 chicken drumsticks, skin-on
- 4 scallions, roughly chopped
- 4 cloves garlic
- 2 Scotch bonnet peppers (or habaneros for less heat)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon allspice berries (or 2 teaspoons ground)
- 1 tablespoon brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon black pepper
- 1 teaspoon ground nutmeg
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- ¼ cup vegetable oil
Instructions
- Start by making the marinade. Combine all ingredients except the chicken in a food processor or blender until smooth. The mixture should be thick and fragrant.
- Place the chicken drumsticks in a large ziplock bag or container and pour the marinade over them. Massage the marinade into the chicken, ensuring each piece is well-coated.
- Refrigerate for at least 4 hours, preferably overnight. This waiting time is crucial for developing those authentic jerk flavors.
- When ready to cook, preheat your grill to medium-high heat (around 375°F) or your oven to 400°F.
- For grilling: Place drumsticks on the grill, close the lid, and cook for 25-30 minutes, turning every 5-7 minutes to ensure even cooking.
- For oven baking: Place drumsticks on a lined baking sheet and bake for 35-40 minutes, turning halfway through.
- Cook until the internal temperature reaches 165°F and the skin is nicely charred.
Cook Time and Serving Size
Prep Time: 15 minutes
Marination Time: 4-24 hours
Cook Time: 30-40 minutes
Servings: 4 (2 drumsticks per person)
Recipe Notes
- Handle Scotch bonnet peppers with care – wear gloves if possible and avoid touching your eyes.
- For a milder version, remove the pepper seeds or use just one pepper instead of two.
- Don’t skip the marination time – it’s essential for developing the flavors.
- If grilling, keep a spray bottle of water handy to control flare-ups from the oil in the marinade.
- Let the chicken rest for 5-10 minutes after cooking before serving.
- Store any leftover marinade in an airtight container in the refrigerator for up to a week.
- For the most authentic flavor, try to find real Scotch bonnet peppers rather than substituting with habaneros.
These Jamaican Jerk Chicken Drumsticks pair perfectly with coconut rice and grilled pineapple for a complete Caribbean feast. The key to success with this recipe is patience during the marination process and careful attention to cooking temperatures to achieve that perfect char while keeping the meat juicy inside.
Jamaican Jerk Chicken Drumsticks
If you're craving a taste of the Caribbean that'll transport your taste buds straight to Jamaica, these Jamaican Jerk Chicken Drumsticks are exactly what you need. I've perfected this recipe to deliver that perfect balance of heat, sweetness, and aromatic spices that traditional jerk chicken is famous for, while keeping it achievable for home cooks.
Ingredients
- 8 chicken drumsticks skin-on
- 4 scallions roughly chopped
- 4 cloves garlic
- 2 Scotch bonnet peppers or habaneros for less heat
- 1 tablespoon fresh thyme leaves
- 1 tablespoon allspice berries or 2 teaspoons ground
- 1 tablespoon brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon black pepper
- 1 teaspoon ground nutmeg
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- ¼ cup vegetable oil
Instructions
- Start by making the marinade. Combine all ingredients except the chicken in a food processor or blender until smooth. The mixture should be thick and fragrant.
- Place the chicken drumsticks in a large ziplock bag or container and pour the marinade over them. Massage the marinade into the chicken, ensuring each piece is well-coated.
- Refrigerate for at least 4 hours, preferably overnight. This waiting time is crucial for developing those authentic jerk flavors.
- When ready to cook, preheat your grill to medium-high heat (around 375°F) or your oven to 400°F.
- For grilling: Place drumsticks on the grill, close the lid, and cook for 25-30 minutes, turning every 5-7 minutes to ensure even cooking.
- For oven baking: Place drumsticks on a lined baking sheet and bake for 35-40 minutes, turning halfway through.
- Cook until the internal temperature reaches 165°F and the skin is nicely charred.
- Let the chicken rest for 5-10 minutes after cooking before serving.
