Jamaican Jerk Chicken Drumsticks

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Combine scotch bonnet peppers and ground allspice for a mildly spicy dinner idea. Pair with mashed sweet potatoes to balance the flavors. Food blogger Jenna Weber explains the alternatives for different types of peppers in a full post on the Fresh Tastes blog.

Yield: 2-3 servings

Ingredients

  • 2 lbs chicken drumsticks, skin on
  • 4 tbsp brown sugar
  • 1 tbsp onion powder
  • 2 tbsp allspice
  • 1 tbsp black pepper
  • 1 tbsp cayenne pepper
  • 1 tbsp kosher salt
  • 1 ½ tsp ground nutmeg
  • ¾ tsp ground cloves
  • 3 tbsp dried thyme
  • 1 scotch bonnet pepper, seeded
  • juice of 1 lime
  • 2 tbsp canola oil
  • 1 large yellow onion, quartered

Directions

  1. Place all ingredients except for the chicken in the food processor and process until well combined.
  2. Place chicken drumsticks in a large plastic bag and pour jerk marinade over. Seal bag tightly and toss well. Place in the fridge for four to six hours (or overnight).
  3. 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.
  4. Bake chicken for 45 minutes, or until juice runs clear. Serve with black beans and rice or, as I like to, with mashed sweet potatoes.
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