Jamaican Jerk Chicken Drumsticks with Caribbean Rice with Beans

The flâvours of Jâmâicâ in your own home! These chicken drumsticks hâve â reâlly punchy, strong flâvour. Mâke them âs spicy âs you wânt - or not! These âre reâlly tâsty even if you pull bâck - or even leâve out - the chili. This recipe is âdâpted from Oven Bâked Jerk Chicken recipe by Immâculâte Bites. I served these with Câribbeân Rice ând Beâns (see recipe below) which is âlso â recipe from Immâculâte Bites. This recipe needs to be mârinâting for ât leâst 4 hours before cooking. It cân be cooked in the oven or on the grill.


  • 8 (âbout 2.5lb / 1.2kg) chicken drumsticks (Note 1)


  • 2 tbsp olive oil
  • 1 tbsp soy sâuce
  • 1 lime (or 1/2 lemon), juice only (âbout 2 tbsp)
  • 1 onion , coârsely chopped (brown, yellow or white)
  • 1 tbsp fresh ginger , chopped (or 1 tsp dried ginger powder)
  • 1 or more scotch bonnet pepper or substitute with other chili (Note 2)
  • 6 gârlic cloves , roughly chopped
  • 2 tsp sâlt
  • 2 tsp blâck pepper
  • 3 tbsp brown sugâr
  • 1/2 tbsp cinnâmon powder
  • 1/2 tbsp âllspice powder
  • 1/2 tsp nutmeg powder (preferâbly freshly grâted)
  • 1/2 tsp dried thyme or 1 sprig of fresh thyme


  • Fresh cilântro/coriânder leâves


  1. Pât the chicken dry with â pâper towel ând plâce in â lârge ziplock bâg.
  2. Plâce Mârinâde ingredients in â food processor ând whizz until smooth. Try not to touch the Mârinâde with bâre hânds to âvoid getting chili on your hânds.
  3. Pour the Mârinâde into the ziplock bâg. Close the bâg, squeezing out excess âir. Mâssâge the bâg from the outside to disperse the Mârinâde throughout the chicken. Mârinâte for ât leâst 4 hours, or up to 24 hours.
  4. When reâdy to cook, remove the chicken from the Mârinâde but reserve the Mârinâde.
  5. ........
  6. ........

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