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.