Description
Spicy island drumsticks with bold flavors that are perfect for gatherings and casual dinners.
Ingredients
Scale
- 8 chicken drumsticks (about 2.5lb / 1.2kg)
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 lime (juice only, about 2 tbsp)
- 1 onion, coarsely chopped
- 1 tbsp fresh ginger, chopped
- 1 or more scotch bonnet pepper (or substitute with other chili)
- 6 garlic cloves, roughly chopped
- 2 tsp salt
- 2 tsp black pepper
- 3 tbsp brown sugar
- 1/2 tbsp cinnamon powder
- 1/2 tbsp allspice powder
- 1/2 tsp nutmeg powder
- 1/2 tsp dried thyme or 1 sprig of fresh thyme
- Fresh cilantro/coriander leaves
Instructions
- Pat the chicken dry with a paper towel and place in a large ziplock bag.
- Place marinade ingredients in a food processor and whizz until smooth.
- Pour the marinade into the ziplock bag. Close the bag, squeezing out excess air.
- Massage the bag to disperse the marinade throughout the chicken. Marinate for at least 4 hours, or up to 24 hours.
- When ready to cook, remove the chicken from the marinade but reserve it.
- Preheat the oven to 425F for baking or a medium-hot grill for grilling.
- Line a baking tray with foil and set a wire rack on top for oven method. Arrange drumsticks on the rack and brush with reserved marinade.
- Roast in the oven for 35-45 minutes until internal temperature reaches 165F, turning and basting halfway through.
- For BBQ, grill the drumsticks over indirect heat for 20-25 minutes, then move to direct heat for 5-10 minutes.
- Use an instant-read thermometer to check for 165F internal temperature.
Notes
Marinating longer enhances flavor; for softer heat, seed the pepper or use half a pepper.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling, Baking
- Cuisine: Jamaican
Nutrition
- Serving Size: 1-2 drumsticks
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg