Psst! Grill season is here and you are gonna love these easy Jerk Chicken Drumsticks to get the grilling season started! Perfectly cooked meet followed up with a little spicy and tangy. I love the flavor of grilled food and living in Los Angeles, I am lucky enough to grill all year round! It’s the smoky, hickory flavor that I am obsessed with! It’s awesome! Memorial Day marks the beginning of the grilling season and I am fired up and ready to go!
This Jerk Chicken Drumsticks recipe has all the spices and flavors of the islands. I cook the chicken on the outdoor grill but it can also done with none of the hardcore labor in the oven instead of a pit. Traditionally a Jamaican cuisine staple, jerk chicken is most known for its combination of scotch bonnet peppers and ground allspice. I love Jamaica, and back in my music business days I used to spend a lot time there making reggae records. I really miss the culture and need to go back to the island soon for a visit, but in the mean time, I am celebrating Jamaican culture right here in my kitchen. If you want to make this recipe less spicy, substitute jalapenos for the scotch bonnet peppers. I am dreaming of the island at this very moment! Of course, this yummy Jerk Chicken Drumsticks recipe would go nicely with any of my Top 25 Salad Recipes. Don’t forget to download your copy of my new e-cookbook!
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We put together some of our tried and true favorites, including many new recipes that are not on my blog.
Spend more time in nature starting this weekend!
Ali in the Valley
Jerk Chicken Drumsticks…
5 bunches whole scallions (finely chopped)
3 large garlic cloves (minced)
3 Scotch bonnet peppers (any color, seeded and minced)
2 sprigs fresh thyme or 2 tablespoons dried
¼ cup ground allspice
2 tablespoons freshly ground black pepper
1½ tablespoons salt
1 cup water
5 pounds chicken thighs or 2 small whole chickens (cut into quarters (see note))
Combine all of the ingredients except the water and chicken in a large bowl. Mix well and add the water to form a loose paste. Reserve ½ cup of the sauce for a later use. Marinate the chicken in the remaining sauce for at least 1 hour or as long as 24 hours (the longer, the better). Turn the meat several times, mixing the sauce.
Preheat your oven to 375 degrees. Spray an eight-inch square cooking dish with nonstick spray then line with chicken. Spoon more marinade over top and rub in as best you can.
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.