
Bring the vibrant and smoky flavors of the Caribbean to your kitchen with these succulent jerk chicken drumsticks. Marinated in a fiery blend of scotch bonnet peppers and aromatic spices, this chicken is grilled or baked until perfectly charred and juicy.
Pat the chicken drumsticks thoroughly dry with paper towels to ensure the marinade sticks well, then place them in a large resealable ziplock bag.
Prepare the jerk marinade by combining the onion, garlic, ginger, scotch bonnet pepper, oil, soy sauce, lime juice, brown sugar, and all the spices in a food processor. Process until the mixture is completely smooth. Avoid touching the marinade with bare hands to prevent chili burn.
Pour the marinade into the bag with the chicken. Seal the bag while squeezing out as much air as possible. Massage the bag from the outside to ensure every drumstick is evenly coated. Marinate in the refrigerator for at least 4 hours, or ideally up to 24 hours for maximum flavor.
When ready to cook, remove the chicken from the bag and set aside. Pour the remaining marinade into a small bowl to use for basting during the cooking process.
For the Oven Method: Preheat your oven to 180°C (350°F) fan-forced. Line a baking tray with foil for easy cleanup and place a wire rack on top.
Arrange the drumsticks on the wire rack and brush the tops generously with half of the reserved marinade. Bake for 25 minutes.
Turn the drumsticks over and brush with the remaining marinade. Bake for another 20 to 25 minutes, or until the chicken is deeply browned and cooked through.
For the BBQ/Grill Method: Preheat your grill to medium heat. Lightly brush the grates with oil to prevent the chicken from sticking.
Place the chicken on the grill and brush the tops with half of the marinade. Grill for 10 minutes, then flip the pieces.
Brush the other side with the remaining marinade and grill for another 5 to 8 minutes. Flip once more to sear the basted side for a few minutes until charred and cooked to an internal temperature of 75°C (165°F).
Remove the chicken from the heat and let it rest for 5 minutes. Garnish with fresh cilantro leaves before serving.
For a milder heat, remove the seeds from the scotch bonnet pepper before blending. If you can't find scotch bonnets, habanero peppers are an excellent substitute. Always wear gloves when handling hot peppers to avoid skin irritation.




