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
Baiz Mediterranean (Middle Eastern) Market