Big, big, BIG flavours. Spicy. Punchy. Salty. Sweet. ♥ I can’t transport you to the Caribbean. But I can give you a taste of the tropics in your own home! Happy days!
Served with Caribbean Rice with Peas (actually, it’s beans – but the dish is called “peas”!)
Jamaican Jerk Chicken Drumsticks
One of the best nights I remember from my holiday to the Bahamas was at a beach bar where we drank cheap beer, danced barefoot on the sand and lined up in long queues for dinner served on paper plates. It was an extensive banquet consisting of peas ‘n rice, corn on the cob, a green salad and jerk chicken….. 🙂
No one was complaining about lack of choice, believe me! That was my first jerk chicken experience and I’ve never looked back. It hits my sweet spot perfectly – big, punchy, spicy flavours.
Look at the thick sticky marinade on the chicken!
I’ve tried quite a few jerk chicken recipes, including from celebrity chefs. But this Oven Baked Jerk Chicken recipe by Imma from Immaculate Bites is my favourite. As soon as I saw her recipe, I knew I would try it and I’ve made it twice already. Recipes for jerk chicken, like many signature dishes of cuisines from around the world, vary wildly though they have common ingredients. What I love about Imma’s recipes is that she shares home cook versions of Caribbean recipes. Real ingredients that ordinary people can find and cooking methods for ordinary folks like me.
I would love to be able to make real jerk chicken over charcoal with pimento wood. But that just ain’t gonna happen in my backyard! So I’m sticking with Imma’s oven baked version. 🙂 I made these in the photo in the oven, but I’ve provided directions for the grill/BBQ as well.
I served the jerk chicken with Imma’s Caribbean Rice with Red Beans. It’s sensational, the kind of rice that is so flavourful you can eat it plain. 🙂 – Nagi x
MORE CHICKEN DRUMSTICK RECIPES
Greek Chicken – ideal made with drumsticks instead of thighs
Baked Chicken and Rice – make this with drumsticks instead of bone in thighs!
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Jamaican Jerk Chicken Drumsticks
Ingredients
- 8 (about 2.5lb / 1.2kg) chicken drumsticks (Note 1)
Marinade
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 lime (or 1/2 lemon), juice only (about 2 tbsp)
- 1 onion , coarsely 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 garlic cloves , roughly chopped
- 2 tsp salt
- 2 tsp black pepper
- 3 tbsp brown sugar
- 1/2 tbsp cinnamon powder
- 1/2 tbsp allspice powder
- 1/2 tsp nutmeg powder (preferably freshly grated)
- 1/2 tsp dried thyme or 1 sprig of fresh thyme
Garnish
- Fresh cilantro/coriander leaves
Instructions
- Pat the chicken dry with a paper towel and place in a large ziplock bag.
- Place Marinade ingredients in a food processor and whizz until smooth. Try not to touch the Marinade with bare hands to avoid getting chili on your hands.
- Pour the Marinade into the ziplock bag. Close the bag, squeezing out excess air. Massage the bag from the outside to disperse the Marinade throughout the chicken. Marinate for at least 4 hours, or up to 24 hours.
- When ready to cook, remove the chicken from the Marinade but reserve the Marinade.
Oven
- Preheat the oven to 180C/350 (fan forced).
- Place a wire rack on a baking tray lined with foil. Place the drumsticks on the rack and baste the top with half the Marinade. Bake for 25 minutes.
- Turn the drumsticks and baste the top with the remaining Marinade. Bake for a further 20 to 25 minutes, until the drumsticks are very dark brown.
- Rest for 5 minutes before serving, garnished with coriander/cilantro if using.
BBQ/Grill
- Preheat the grill side of the BBQ on medium (or medium low if your BBQ is strong). Brush the grill with oil, if required.
- Place the chicken on the grill. Brush the top with 1/2 the Marinade. Cook for 10 minutes, then turn.
- Brush the top with the remaining Marinade and cook for a further 5 to 8 minutes.
- Then turn the chicken again (to cook the side that you just brushed Marinade on) and cook for a few minutes. (Total cook time around 20 minutes in total)
- Remove from the BBQ and rest for 5 minutes before serving, garnished with coriander/cilantro if using.
Recipe Notes:
Nutrition Information:
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Caribbean Rice with Peas (Beans)
Ingredients
- 2 tbsp oil (canola, vegetable, peanut, olive oil)
- 2 garlic cloves , minced
- 1/2 onion , diced (brown, white, yellow)
- 1/2 tsp dried thyme or 1 small fresh thyme sprig
- 1 cup long grain rice (uncooked)
- 14 oz / 400g can red kidney beans , rinsed and drained
- 1 cup coconut milk
- 3/4 cup water (or 1 cup if you like your rice very soft)
- 1 small bay leaf
- 2 tsp cajun spice mix (Note 1)
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat oil in a medium saucepan over medium high heat.
- Add garlic and sauté for 30 seconds. Add onion and thyme, and sauté for 3 minutes until translucent and just starting to turn golden brown.
- Add remaining ingredients and stir to combine. Put the lid on and bring to boil, then turn the heat down to low.
- Cook for around 20 minutes, until all the water is absorbed (tilt the saucepan – if there is no water, then it is ready).
- Remove from the stove and allow to rest for at least 10 minutes before serving. During this time, any residual water will be absorbed and the rice will continue to cook.
- I served this with Jamaican Jerk Chicken Drumsticks.
Recipe Notes:
Nutrition Information:
I did this two nights ago. Since it was a last minute menu change, I didn’t have a scotch bonnet. And I chickened out and only used two birds eye chili. It was still very tasty. Next time I’ll try the scotch bonnet.
WOO HOO! So glad you enjoyed it!!! 🙂
Hi Nagi, I don’t have Allspice powder. Anything I can use in place of the Allspice powder?
Thank you.
Hi Maggie! Here is a recipe to make your own 🙂 It’s just a combo of other spices! http://www.food.com/recipe/allspice-substitute-258672
Amazing recipe! Soooo tasty :-). I am so pleased that I discovered you website, I can’t wait to make more of your incredible dishes. This one is a winner. We make it every other week!!
Thank you Catherine! I am so glad you enjoyed it!!
Does it matter if you use light sugar or brown sugar? Also, it seems like the cook time for chicken thighs is a lot longer than 50 minutes. Help!
Hi Stephanie! Nope, you can use either – or even white sugar. 🙂 If you use boneless skinless thigh, around 30 minutes in the oven will be enough! Hope you love it!
sorry…I meant to say dark brown sugar.
Dark brown sugar is also ok! Any brown sugar is better than white, but even white sugar is ok for this one. 🙂
Fantastic, fantastic recipe! I loved this so much it’s slightly indecent. I’ve made some jerk recipes before but they’ve never had quite the depth of flavour that I wanted – this was brilliant, and oven cooked too! I used one habanero and it was perfectly spiced for our tastes. The rice’n’beans was just right to go with it too – thank you for sharing these recipes.
I burst out into laughter – “loved this so much it’s slightly indecent”!!! I love your enthusiasm and I’m so glad you enjoyed the recipe!! This recipe is a really great one because it’s from a blog that specialises in Caribbean food – http://www.africanbites.com 🙂 I plan to share another Jerk recipe soon because I’m so addicted to it! (PS Tip: Try making up a batch of just the spice mix! Super handy to have in stock – fish, veggies, “Jamaican fried rice”, any meat – grilled or baked!).
If I wanted to make this with brown rice, would I add extra water?
Hi Matt! I’d add an extra 1/4 cup of water for brow rice and leave out the beans until the end otherwise they will end up mushy because brown rice takes longer to cook. 🙂
Thanks for the tip on leaving the beans until the end as i plan on using brown rice too…omg! I’m dying to make this soooooo bad – will do so this weekend.
I tried this today using drumsticks as well, and it turned out very good. I must save your page now! Came across it through foodgawker. Since my husband doesn’t really like spicy I used some chilli flakes instead.
Hi Maria! I’m so glad you loved it!! Thank you so much for coming back to let me know! 🙂
I’m happily married with kids, and I don’t really swing that way, but…… WILL YOU MARRY ME!?
I burst out into laughter when I saw this message!!! Ha ha ha!!! Why don’t you just come and move next door? You can be my official taste tester! 😉
Hello,
For the jamican chicken, you mentioned all spice powder. what does it constitute of ? I have garam masala (indian based spice powder) will that work?
Hi Nanditha! All Spice is a combination of spices that comes in a packet already mixed up. It’s no more expensive that other died herbs and spices. Here is a very easy substitution you can use. http://www.food.com/recipe/allspice-substitute-258672
Garam masala is quite different! It is much more curry flavoured. All Spice has no curry in it 🙂
Yum! This WOULD transport me to the tropics! The marinade looks delicious!
You should treat yourself to a holiday now that you’ve finished exams!
Thanks Nagi! I’ll try it and let you know how it goes!
Amazing! Had this for dinner tonight and it was so flavoursome. My only regret is not making twice as much!
I love your recipes so much. I usually have all I need in my cupboards, if I do need to buy something it’s never hard to find or expensive, and they come out perfect 100% of the time.
Thanks for making me look like an amazing cook in front of my family! ;D
Hi Sacha – aww, thank you SO MUCH for your message! Honestly makes my day, receiving messages like this. I am so glad you enjoy the same type of food I like!! And you don’t need me to make you look like an amazing cook in front of your family, I bet they already KNOW you are an amazing cook! 🙂
I can say this because I know that no-one reads your blog so I won’t be embarrassed. I made a half serve of your Jerk Chook ie 4 legs intending to share it with a neighbour. I ruined two T-shirts from uncontrolled drooling from the aroma while they were cooking. When they were ready I decided that neighbourly love was for the birds and consumed the lot!!
SO good Nagi, thank you. This is our secret, OK?
Ha ha ha! You had me going for a moment there, I started to worry when I read that you ruined two shirts….until I got to the “drooling” part! I am SO GLAD you enjoyed it Ann! Isn’t the flavour incredible? Nothing like I’ve ever tried in any restaurant in Australia.
Thank you for your wonderful feedback! And yes….shhhh….it’s our secret. Now, go soak those shirts of yours, I’m sure the stains will come out. 🙂 Have a wonderful weekend Ann! PS If you enjoyed this, I think you will REALLY enjoy a Thai chicken I have coming up soon….
I’ve never actually tried anything “jerk” before.. but definitely need too as I sure love my flavours, aromatics and spices. This looks divine Nagi & you for sure have cooked the chicken to perfection!
Hey Thalia! I know, Jerk is not very common here in Australia! I only knew of it because I tried it when I was in the Bahamas so I started making it myself! 🙂
These look perfectly cooked and full of flavor! Love Jamaican food, but never cooked anything myself! Need to try these soon 🙂
Thanks so much Mira!! YES you do need to try these soon!! 🙂
These legs look spectacularly flavorful! What a great anchor dish for a Caribbean themed party!! Love this, Nagi!!
Thanks Marissa! All credit to Imma from Immaculate Bites – this is her amazing marinade!! (Even better than Jamie Oliver’s!) 🙂
Oh how I wish I had a grill… This chicken looks amazing! I’m literally drooling right now. (Note to self: Don’t visit Nagi’s blog before breakfast.)
You don’t need a grill for this Olivia!! It’s made in the OVEN!! 🙂
Dear Nagi,
This recipe looks sensational with that rich marinade which I am tempted to grill on my BBQ for that smoky charred aromas with a cool cucumber yoghurt dip. Perfect summer food with an icy cold beer 🙂
How is it that you always manage to take my little recipes and put a spin a story around them that transports me into somewhere I want to be right now?! Pitch black, 6am here, and I have visions of a summer BBQ now! 🙂
I’m with Katherine, Nagi, my mouth is watering and now I’m starving and it’s only 8:30 am, lol. Your recipes, your photography – always perfection.
I will make this recipe a lot this summer because everyone loves it on the grill. We’ve been buying it already spiced but I want to do this myself. Thanks for the authentic recipe!
Hi Robyn! Thank you for coming by by blog, I’ve see your recipes around all the time! This is great for the grill but actually, the one in the picture is baked in the oven!! 🙂
Holy cow girl!!! You can seriously throw down. . dude, you always make such beautiful and gorgeous food!!!! I can see the flavors here!!! wow!!!!
Thanks so much Alice! All credit goes to Imma from Immaculate Bites, it’s her recipe!
Sorry to bug you again Nagi. The oven temp for the Jerk Chicken is that fan forced?
Yes, fan forced 180C/350F! I’m sorry Ann, I will clarify in the recipe!
What does fan forced mean? Sorry I’m marinating these as we speak! Excited
Hi Salina! It’s a type of oven where there is a fan at the back that circulates the air evenly throughout the oven. 🙂