Description
This Jamaican Jerk Chicken Drumsticks recipe delivers a flavorful and spicy Caribbean classic that’s perfect for a family dinner or weekend barbecue. The chicken is marinated in a vibrant blend of scotch bonnet peppers, garlic, fresh ginger, and warm spices like cinnamon, allspice, and nutmeg, creating a perfect balance of heat and sweetness. After marinating, the drumsticks are oven-roasted to juicy perfection with a crispy, caramelized exterior.
Ingredients
Scale
Chicken
- 8 chicken drumsticks (about 2.5 lb / 1.2 kg)
Marinade
- 2 tbsp olive oil
- 1 tbsp soy sauce
- Juice of 1 lime (or 1/2 lemon), about 2 tbsp
- 1 onion, coarsely chopped (brown, yellow or white)
- 1 tbsp fresh ginger, chopped (or 1 tsp dried ginger powder)
- 1 or more scotch bonnet peppers (or substitute with other chili)
- 6 garlic cloves, roughly chopped
- 2 tsp salt
- 2 tsp black pepper
- 3 tbsp brown sugar
- 1/2 tbsp cinnamon powder
- 1/2 tbsp allspice powder
- 1/2 tsp nutmeg powder (preferably freshly grated)
- 1/2 tsp dried thyme or 1 sprig of fresh thyme
- Fresh cilantro/coriander leaves (to taste)
Instructions
- Prepare the chicken: Pat the chicken drumsticks dry with a paper towel to remove excess moisture. This helps the marinade stick better and ensures even cooking. Place the drumsticks in a large ziplock bag.
- Make the marinade: In a food processor, combine olive oil, soy sauce, lime juice, chopped onion, fresh ginger, scotch bonnet pepper(s), garlic cloves, salt, black pepper, brown sugar, cinnamon powder, allspice powder, nutmeg powder, thyme, and fresh cilantro leaves. Pulse or blend until the mixture is smooth. Be careful handling the chili to avoid irritation.
- Marinate the chicken: Pour the smooth marinade into the ziplock bag containing the chicken. Seal the bag, squeezing out as much air as possible. Massage the marinade through the chicken pieces to ensure even coating. Refrigerate and marinate for at least 4 hours, or ideally up to 24 hours for maximum flavor.
- Preheat the oven: When ready to cook, preheat the oven to 400°F (200°C). Line a baking tray with foil or parchment paper for easy cleanup.
- Prepare the chicken for roasting: Remove the chicken drumsticks from the marinade, letting excess marinade drip off. Reserve the remaining marinade for basting. Arrange the drumsticks on the prepared baking tray, spaced evenly.
- Roast the chicken: Place the tray in the preheated oven and roast the drumsticks for about 40 minutes. Baste the chicken with the reserved marinade halfway through cooking to keep them moist and flavorful. Continue roasting until the chicken is cooked through (internal temperature of 165°F or 74°C) and has a nicely caramelized, slightly charred surface.
Notes
- Use gloves or wash hands thoroughly after handling scotch bonnet peppers to avoid irritation.
- If you can’t find scotch bonnet peppers, habanero or other hot chili peppers can be substituted, but adjust quantity according to desired heat level.
- Marinating overnight intensifies the flavors, but 4 hours minimum will still yield tasty results.
- To add smoky flavor, finish the drumsticks on a hot grill for 2-3 minutes per side after roasting, if desired.
- Check chicken doneness with a meat thermometer to ensure safety and juiciness.
