Jamaican Jerk Chicken Drumsticks

Ingredients

• 8 chicken drumsticks
• 4 green onions, roughly chopped
• 1 scotch bonnet or habanero pepper, stemmed (seeds removed for less heat)
• 1 tablespoon fresh thyme leaves
• 1 tablespoon ground allspice
• 1 tablespoon brown sugar
• 3 cloves garlic
• 1 inch piece fresh ginger, peeled
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon

Instructions

1. In a blender or food processor, combine the green onions, scotch bonnet pepper, thyme, allspice, brown sugar, garlic, ginger, soy sauce, lime juice, vegetable oil, salt, and cinnamon. Blend until you get a mostly smooth, thick paste, scraping down the sides as needed.
2. Use a fork or a sharp knife to poke several slits into each drumstick; this lets the marinade penetrate the meat instead of sitting only on the surface.
3. Place the drumsticks in a large resealable bag or bowl and pour the jerk marinade over them, massaging it into every piece until fully coated.
4. Refrigerate and marinate for at least 2 hours, ideally overnight; the longer marinade time is what gives jerk chicken its signature deep flavor, not just heat.
5. About 20 minutes before cooking, remove the chicken from the fridge to take some of the chill off, and preheat a grill to medium heat (about 375F), setting up one side hotter and one side cooler for indirect cooking.
6. Oil the grill grates well with a folded paper towel dipped in oil and tongs, to prevent the sugary marinade from sticking and tearing the skin.
7. Place the drumsticks over the cooler indirect side of the grill, cover, and cook for 20 minutes, turning every 5 minutes, so they cook through gently without the sugar in the marinade burning.
8. Move the drumsticks to the hotter direct side for the final 8 to 10 minutes, turning frequently, to develop charred, caramelized spots on the skin. Watch closely here since the sugar content can burn quickly.
9. Check doneness with an instant-read thermometer inserted into the thickest part near the bone; it should read 165F. If any piece is under, move it back to indirect heat and check again in 5 minutes.
10. Rest the drumsticks for 5 minutes off the grill before serving so the juices redistribute, then serve with rice and peas or grilled plantains.

Nutrition

Calories	310
Protein	28.0 g
Fat	18.0 g
Carbs	7.0 g
Fiber	1.0 g
Sodium	560 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.