Jerk chicken drumsticks are a flavorful and spicy Caribbean dish that originates from Jamaica. The chicken is marinated in a mixture of scallions, chilies, vinegar, thyme, garlic, allspice, salt, and pepper, creating a rich and aromatic paste. The chicken is then coated with this paste and left to marinate for added flavor.
To cook jerk chicken drumsticks, they are broiled in the oven until fully cooked and nicely browned, resulting in tender and juicy meat with a slightly charred and smoky flavor. The combination of the spicy jerk marinade and the succulent chicken drumsticks makes for a delicious and satisfying dish.
Jerk chicken drumsticks are often served with traditional sides such as rice and peas, plantains, or coleslaw. The bold and spicy flavors of jerk seasoning make it a popular and beloved dish, both in its country of origin and around the world.
Jerk chicken drumsticks are often served as a main course, accompanied by traditional sides that complement the spiciness of the dish. Rice and peas, a staple in Jamaican cuisine, provide a comforting and flavorful base. Plantains, whether fried or roasted, offer a sweet and starchy contrast to the spicy chicken. Coleslaw, with its cool and refreshing nature, helps to balance the heat of the jerk seasoning.
Jerk chicken drumsticks have gained popularity worldwide due to their vibrant flavors and unique blend of spices. Whether enjoyed at a local Jamaican restaurant or prepared at home, this dish is a celebration of Caribbean cuisine and is sure to delight those who enjoy a little heat in their meals.
SERVES: 5 t o 6
INGREDIENTS:
- 10 thin scallions, white and tender green parts, coarsely chopped
- 1 Scotch bonnet or habanero chile, seeded and coarsely chopped
- 2 Tbs. distilled white-wine vinegar
- 1 Tbs. fresh thyme leaves
- 3 medium cloves garlic, chopped
- 1 1/4 tsp. ground allspice
- 1 tsp. kosher salt; more as needed
- 1/2 tsp. freshly ground black pepper
- 10 chicken drumsticks (3 1/2 lb.)
- Vegetable oil or cooking spray for the pan
INSTRUCTIONS:
- In a food processor, pulse the scallions, chiles, vinegar, thyme, garlic, allspice, salt, and pepper to a thick paste.
- Transfer the paste to a large bowl, add the chicken, and toss to coat. Let stand for 10 minutes.
- Position an oven rack in the center of the oven and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Oil the pan or coat with cooking spray. Arrange the chicken on the broiler pan. Season generously on all sides with salt.
- Broil the chicken in the center of the oven, turning once after about 10 minutes, until fully cooked and nicely browned in spots, about 20 minutes total. Transfer to a platter and serve.
NUTRITIONAL INFORMATION:
PER SERVING
- 330 CALORIES | 35G PROTEIN | 3G CARB | 18G TOTAL FAT, 5G SAT FAT |
7G MONO FAT | 4G POLY FAT | 125MG CHOL | 200MG SODIUM | 0G FIBER
NOTE:
- Scotch bonnet chiles are authentic, but they’re very hot and can be hard to find; the habanero chile is a good substitute. If you want to tame the heat, use less habanero or Scotch bonnet but don’t substitute a less spicy variety.
