Description
Experience the incredible flavor of juicy, crispy-skinned roasted jerk chicken drumsticks with this easy-to-follow recipe. A symphony of savory, spicy, and sweet notes awaits!
Ingredients
- 8 chicken drumsticks, bone-in, skin-on
- 1 large Scotch bonnet pepper (or to taste), stemmed, seeded for less heat
- 4 green onions, roughly chopped
- 6 cloves garlic, peeled
- 2-inch piece fresh ginger, peeled and roughly chopped
- 2 tablespoons ground allspice
- 1 tablespoon dried thyme
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar, packed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Chicken: Pat drumsticks thoroughly dry with paper towels. Place in a large non-reactive bowl or resealable bag.
- Make Marinade: In a food processor or blender, combine Scotch bonnet, green onions, garlic, ginger, allspice, thyme, soy sauce, lime juice, brown sugar, and olive oil. Blend until a smooth paste forms.
- Marinate Chicken: Pour marinade over drumsticks, ensuring even coating. Cover and refrigerate for at least 4 hours, or ideally 12-24 hours.
- Preheat Oven & Prep Pan: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Arrange marinated drumsticks in a single layer on the rack.
- Roast: Roast for 20 minutes at 425°F (220°C). Reduce oven temperature to 375°F (190°C) and continue roasting for another 25-30 minutes, or until internal temperature reaches 165°F (74°C).
- Rest & Serve: Remove from oven, tent loosely with foil, and let rest for 5-10 minutes before serving.
- Prep Time: 20 mins
- Cook Time: 45-50 mins