Jamaican Jerk Chicken Drumsticks

Jamaican Jerk Chicken Drumsticks 🍗 🔥

Jamaican Jerk Chicken, traveled around the world from the Caribbean for a reason.

BTW, all you who are wondering if the Chicken is burnt or not…it’s not. I piled on the thick jerk marinade and I think it adds to the flavour 😊

Adapted from recipe below. I did a couple things different but not off same flavors; Add enough pineapple juice to desired consistency (thick). I used garlic-ginger paste in place of the ginger and garlic listed, because I always have a lot of it; from Mediterranean/Middle Eastern Market & Restaurant right across the street, Baiz Market / Fresh Foods (see video below). I did not remove excess marinade. I wanted it cooked (charred 😜) on chicken, which turned out really good. I didn’t cook anything ahead. Mix all the ingredients minus the chicken in food processor to form a paste. I added cayenne pepper and more creole seasoning too; my family likes spicy!

Put the marinade into a large, shallow dish, add the chicken and turn to coat. Rub this paste all over the chicken. I did not make sauce. Cut that step too.

Cover and refrigerate at least 2 hours, preferably overnight

Oven Baked Jerk Chicken

– from Immaculate Bites
Crispy, Moist, Flavorful chicken smothered in spicy jerk sauce easy to make and a taste bud explosion! A Caribbean vacation right out of your oven
It is a really spicy dish. However, it can be made mild to taste. I kept the recipe very mild. If you are a heat seeker you can definitely add more scotch bonnet, to taste.

I lime or lemon

8 chicken legs or 2 ½ – 3-pound chicken cut up

2 teaspoons creole seasoning replace with salt and pepper or chicken spice

1 or more Scotch Bonnet Pepper or Habaneros

6 garlic cloves chopped

½ tablespoon cinnamon powder

½ tablespoon allspice coarsely ground

½ teaspoon coarsely ground white pepper

½ teaspoon freshly grated nutmeg

3 tablespoons dark brown sugar

1 medium onion coarsely chopped

3 medium scallions chopped

1 sprig of fresh thyme

1 tablespoon fresh ginger chopped

1 tablespoon Soy Sauce

1/4-1/2 cup pineapple Juice or water

1- tablespoon bouillon powder optional

Salt and pepper to season

Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper

Heat oil in a skillet or sauté pan over medium heat. Then add scotch bonnet pepper, garlic sauté until it turns brown about 2-3 minutes.

Add nutmeg, brown sugar, all spice, cinnamon and continue stirring until the sugar melts and the mixture starts to clump together.

Remove from the heat and let it cool

Place the mixture in a food processor or blender, then add, thyme, white pepper, ginger,green onions, soy sauce, Maggi/bouillon, onion and pineapple juice . Pulse for about 30 seconds until blended

Drench the chicken with jerk marinate, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves.

When ready to bake, preheat oven to 425°. Remove chicken from the jerk marinade and remove excess marinate. Reserve the marinade

Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.

Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken half way through-roughly 20 minutes.

In a small saucepan simmer the remaining jerk marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken serve with beans and rice featured here