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Jerk chicken drumsticks

1101 3 X PAR JOUR Pilons de poulet Jerk

In collaboration with
Trois fois par jour

Drumsticks Appetizers / tapas Oven To freeze Internationally inspired
4-6 Portions
10 min Prepping
20 min Cooking
Recipe Easy

Ingredients

  • Coriander, to serve (optional)

Marinade

  • 4 green onions
  • 3 garlic cloves
  • 2 French shallots
  • 1 Scotch Bonnet pepper (see note)
  • 1 ½ inch piece of ginger
  • ¼ cup brown sugar
  • Juice from 2 limes
  • 2 tbsp. vegetable oil
  • 2 tbsp. soy sauce
  • 1 tsp. salt
  • ½ tsp. dried thyme
  • ½ tsp allspice
  • ½ tsp ground black pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground cloves


Note: Scotch Bonnet pepper is VERY hot. You can substitute it with a less hot pepper, or use only half a pepper, depending on your comfort level.

Directions

Click the steps to erase them.

  1. Place the chicken drumsticks in a large oven proof dish.
  2. Place all the “sauce” ingredients in a food processor and grind until the mixture is smooth.
  3. Pour the sauce over the chicken drumsticks and coat well. Cover and marinate in the refrigerator for a minimum of 30 minutes and up to 24 hours.
  4. Preheat oven to 425°F.
  5. Place the dish in the oven and bake for about 45-50 minutes, or until the chicken is cooked and well grilled. Serve with a salad or with rice and coriander, if preferred.