Jamaican jerk chicken has a unique blend of spices that makes it stand out. This recipe uses drumsticks marinated in a simple jerk seasoning, then grilled or baked until juicy and tender. It’s easy to prepare and captures the flavors of the island without any fuss.
The Story Behind This Recipe
I first tried jerk chicken many years ago during a trip to the Caribbean. The smoky, spicy flavors stayed with me long after I returned home. Since then, I’ve experimented quite a bit with jerk seasoning, trying to find a balance that’s flavorful but not overwhelming.
Using drumsticks is a great choice here because they stay moist through grilling or baking. Plus, they’re easy to handle when marinating. I like to let the chicken soak up the spices overnight if time allows, but even a couple of hours works well.
This dish works well for a casual dinner or a weekend barbecue. I usually serve it with simple sides like rice and peas or a fresh cabbage slaw. The jerk chicken holds up well for leftovers too, making it a good option if you want to cook ahead.
When cooking, I find grilling gives a slightly smoky char that is worth the extra effort. But the oven method is nearly as good on busy nights or during cooler weather. Either way, you’ll have a savory, richly seasoned meal with minimal hands-on time.
The spices are bold but balanced by a touch of brown sugar and lime juice in the marinade. This keeps the heat manageable and adds a bright edge to the dish. It’s easy to adjust if you prefer it milder or spicier. Just tweak the amount of Scotch bonnet or hot pepper flakes.
Cuisine: Jamaican
Course: Dinner
Servings: 4 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Ingredients
- 8 chicken drumsticks
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 1-2 teaspoons Scotch bonnet pepper or red pepper flakes (adjust to taste)
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Step 1. In a large bowl, combine soy sauce, olive oil, brown sugar, thyme, paprika, allspice, cinnamon, nutmeg, black pepper, ginger, Scotch bonnet or pepper flakes, minced garlic, lime juice, and a pinch of salt. Mix well to form the marinade.
- Step 2. Add the chicken drumsticks to the bowl and toss to coat all pieces evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Step 3. Preheat your grill to medium-high heat. If using an oven, preheat to 400°F (200°C) and line a baking sheet with foil.
- Step 4. If grilling, cook the drumsticks for 25-30 minutes, turning occasionally until cooked through and nicely charred in spots.
- Step 5. If baking, place drumsticks on the prepared baking sheet and bake for about 35 minutes until cooked through, turning once halfway.
- Step 6. Check the internal temperature; chicken should reach 165°F (74°C). Remove from heat and let rest for a few minutes before serving.
Tips for Success
- Marinate the chicken as long as possible for the best flavor.
- If you want less heat, reduce or omit the Scotch bonnet pepper and use mild paprika instead.
- Pat the chicken dry before grilling to get a better char.
- Serve with cooling sides like cucumber salad or mango salsa to balance the spices.
Variations & Substitutions
- Use bone-in chicken thighs instead of drumsticks for a slightly different texture.
- Add fresh chopped scallions or green onions into the marinade for extra freshness.
- Try cooking the chicken slowly in the oven at a lower temperature for extra tenderness.
- Use smoked paprika for a deeper smoky flavor if grilling isn’t an option.
