Sticky Chicken Drumsticks in Jamaican Jerk Marinade
Toss fresh scotch bonnets and allspice into the blender to give these homemade Jamaican jerk chicken drumsticks a dark, sticky finish.
Creating 8 Sticky Chicken Drumsticks in Jamaican Jerk Marinade requires blending scotch bonnet peppers with allspice powder for a dark brown coating. Allow the poultry to marinate for at least 4 hours. You can then cook the meat using the Oven Method heated to 350°F (180°C), or select the Grill Method.
Choosing the chicken
The natural fat found in drumsticks helps the brown sugar and olive oil caramelize as the meat cooks. Chicken breasts are too lean to mix properly with the marinade and will not achieve a dark finish. If you want a different cut, you can pick thigh fillets without bones and prepare them on the stovetop.
The chili peppers
Scotch bonnet peppers give this dish its signature heat. They are much spicier than common bird's eye chilies. You can swap them for habanero peppers to keep a similar heat level. If you only have dried habaneros, rehydrate them in warm water for fifteen minutes before you run the blender.
You can adjust the spice to suit your family. Two habaneros or three bird's eye chilies provide a moderate spice level. Drop the chili quantity down to a single bird's eye chili for a mild version. Keep raw peppers and the finished liquid off your bare hands. The hot chilies will cause burns to your skin and eyes.
The marinade process
A paper towel helps you pat the drumsticks completely dry before they go into the bag. Dry skin holds the paste better. You need to save a small bowl of the blended liquid for basting later. The rest of the thick flavor coating goes directly onto the raw chicken.
Drop the pieces into a large plastic zip-top bag and pour the main batch of liquid over them. Press the bag flat to push out trapped air. You can massage the paste into the meat from the outside of the sealed bag to keep your fingers clean. The drumsticks need to soak in the refrigerator for four to twenty-four hours.
The Oven Method
A wire rack set over a foil-lined tray allows air circulation under the meat during baking. You brush half of the saved basting liquid over the tops and bake them at 350°F (180°C). You need to flip the meat midway through the cook to coat the other side with the remaining liquid. Do not attempt to simmer a sauce from the pan drippings. The drumsticks do not release enough liquid to make a gravy.
The Grill Method
You can cook the meal outside on a hot barbecue. Set half the grates to medium heat and the other half to medium low. A mid-cook baste on the grill builds a dark char on the skin in about twenty minutes.
Serving and leftovers
Allow the cooked meat to rest for five minutes before serving. Scatter fresh cilantro or coriander leaves over the top. Accompany the drumsticks with a side of beans and rice, whole ears of corn, and a bowl of leafy greens.
Leftover cooked chicken keeps for up to four days in the refrigerator. Store the extra pieces in a sealed container.
Sticky Chicken Drumsticks in Jamaican Jerk Marinade
Chicken
- 2.5 lb chicken drumsticks, about 8
Marinade
- 2 tbsp lime juice, from about 1 lime, or substitute 0.5 lemon
- 1 onion, coarsely chopped, brown, yellow, or white
- 1 tbsp fresh chopped ginger, or substitute 1 tsp dried ginger powder
- 6 garlic cloves, roughly chopped
- 3 tbsp brown sugar
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 or more scotch bonnet pepper, or substitute other chili
- 0.5 tbsp allspice powder
- 2 tsp salt
- 2 tsp black pepper
- 0.5 tbsp cinnamon powder
- 0.5 tsp nutmeg powder, preferably freshly grated
- 0.5 tsp dried thyme, or 1 sprig of fresh thyme
Garnish
- Fresh cilantro or coriander leaves
We may earn a small commission from grocery & equipment links, at no cost to you. Disclosure.
Method
Oven Method
Grill Method
Substitutions
You may swap the drumsticks for boneless thighs, but stay away from breasts. Breast meat does not contain enough fat to let the blended paste mix and caramelize.
If you cannot find scotch bonnet peppers, use two habanero peppers or three bird's eye chilies for a moderate spice level.
Dried habaneros can be used in place of fresh chilies if you rehydrate them in warm water for fifteen minutes before blending.
Storage
Store any leftover Sticky Chicken Drumsticks in Jamaican Jerk Marinade in the refrigerator for up to four days.
Serving
Pair this dish with a crisp green salad, grilled corn, and an island-style pot of rice with beans.
Common mistakes
Wear gloves when preparing the flavor paste to avoid severe skin and eye burns from the raw hot chilies.
Do not attempt to make a pan sauce from the drumstick drippings because the meat will not release enough liquid to simmer.
Techniques
When using the Oven Method, baking the meat on an elevated wire rack over a foil-lined tray allows hot air to circulate for even cooking.
Patting the poultry completely dry before applying the blended ingredients ensures the thick flavor coating sticks securely to the skin.
For the most accurate doneness, use a meat thermometer to ensure the thickest part of the chicken reaches 165°F (74°C) without touching the bone.
Letting cooked meat rest before serving allows the internal juices to cool slightly and redistribute evenly throughout the muscle fibers.
- Store
- Store any leftover Sticky Chicken Drumsticks in Jamaican Jerk Marinade in the refrigerator for up to four days.
How can I make the marinade milder?
To achieve a mild heat level, omit the scotch bonnet pepper and blend the marinade with just one bird's eye chili. You can also use other mild chili varieties to adjust the spice to your preference.
Will chicken breasts work for this recipe?
It is highly recommended to avoid using white meat. Chicken breasts lack the natural fat needed to mix with the marinade and caramelize properly in the heat.
Is it possible to cook this dish on the stovetop?
Yes, but you must replace the drumsticks with chicken thighs that have the bones removed. Those flat cuts are easy to cook in a skillet on the stovetop.
Can I use the leftover liquid from the plastic bag to baste the meat?
No, using the liquid that soaked the raw chicken is unsafe and can cause cross-contamination. Always scoop out and save a small bowl of the freshly blended liquid before adding your raw drumsticks to the bag.
How do I know when the meat is safe to eat?
Check the temperature by inserting a meat thermometer into the thickest part of the leg without touching the bone. The meat is fully cooked and safe when the thermometer reads 165°F (74°C).
Can I freeze Sticky Chicken Drumsticks in Jamaican Jerk Marinade before cooking them?
Yes, you can freeze the raw meat directly in the plastic bag with the marinade. Let the bag thaw completely in the refrigerator overnight before moving on to the Oven Method or Grill Method.
Add a private note
Private to this device - jot your tweaks, swaps and timings. (Syncs to your account later.)
What to serve with it
See all →
You might also like
See all →
The Friday 3-recipe dinner plan 🧡
Every Friday: three tested weeknight dinners + one shopping list, ready to go. No spam, ever - unsubscribe anytime.