Craving bold, spicy flavors that transport you straight to the Caribbean? These Jamaican Jerk Chicken Drumsticks are your ticket to an unforgettable meal! Packed with authentic island spices, scotch bonnet peppers, and aromatic herbs, this recipe delivers tender, juicy chicken with a perfectly charred exterior. Whether you’re grilling for a summer BBQ or baking in the oven for an easy weeknight dinner, these drumsticks will become your new favorite go-to recipe.
Table of Contents
What Makes Jamaican Jerk Chicken So Special?
Jamaican jerk chicken is one of the most beloved dishes from the Caribbean, known for its signature blend of fiery heat and complex spices. The word “jerk” refers to the traditional Jamaican cooking method where meat is dry-rubbed or marinated with a spicy mixture called jerk seasoning. This seasoning typically includes scotch bonnet peppers, allspice, thyme, and warming spices like cinnamon and nutmeg.
What sets this recipe apart is the perfect balance of heat, sweetness, and savory depth. The marinade penetrates deep into the chicken, ensuring every bite is packed with flavor. Plus, drumsticks are an economical cut that stays incredibly moist during cooking, making them ideal for this preparation.
Ingredients You’ll Need
Here’s everything you’ll need to make these mouthwatering Jamaican Jerk Chicken Drumsticks:
Main Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken drumsticks | 8 pieces (2.5 lb/1.2 kg) | Pat dry before marinating |
| Olive oil | 2 tablespoons | For moisture and flavor |
| Soy sauce | 1 tablespoon | Adds umami depth |
| Lime juice | 2 tablespoons (1 lime) | Fresh is best |
| Onion | 1 medium | Any color works |
| Fresh ginger | 1 tablespoon chopped | Or 1 tsp dried |
| Scotch bonnet pepper | 1 or more | Adjust to heat preference |
| Garlic cloves | 6 cloves | Roughly chopped |
| Salt | 2 teaspoons | To taste |
| Black pepper | 2 teaspoons | Freshly ground preferred |
| Brown sugar | 3 tablespoons | Balances the heat |
| Cinnamon powder | ½ tablespoon | Warm spice note |
| Allspice powder | ½ tablespoon | Essential jerk flavor |
| Nutmeg | ½ teaspoon | Freshly grated is best |
| Dried thyme | ½ teaspoon | Or 1 fresh sprig |
| Fresh cilantro | For garnish | Optional but recommended |
Why These Ingredients Work
- Scotch bonnet peppers provide authentic Caribbean heat with fruity undertones
- Allspice is the signature spice in jerk seasoning, offering peppery and slightly sweet notes
- Brown sugar caramelizes during cooking, creating a beautiful glaze
- Lime juice tenderizes the meat while adding bright acidity
- Ginger and garlic create an aromatic foundation that’s irresistible
Step-by-Step Instructions
Preparing the Chicken
- Prep the drumsticks: Pat the chicken drumsticks completely dry with paper towels. This helps the marinade adhere better and ensures crispy skin. Place them in a large ziplock bag for easy marinating.
Making the Jerk Marinade
- Blend the marinade: Add all marinade ingredients (olive oil, soy sauce, lime juice, onion, ginger, scotch bonnet pepper, garlic, salt, black pepper, brown sugar, cinnamon, allspice, nutmeg, and thyme) into a food processor. Pulse until smooth and well combined. Important tip: Avoid touching the marinade with bare hands to prevent chili burn!
- Marinate the chicken: Pour the marinade into the ziplock bag with the drumsticks. Seal the bag, removing as much air as possible. Massage the bag from the outside to ensure every piece is evenly coated. Refrigerate for at least 4 hours, but ideally 12-24 hours for maximum flavor penetration.
Cooking Methods
Oven Method
- Preheat: Set your oven to 350°F (180°C fan forced).
- Prepare the baking setup: Line a baking tray with aluminum foil for easy cleanup. Place a wire rack on top—this allows hot air to circulate around the drumsticks for even cooking.
- First bake: Arrange drumsticks on the rack and brush the tops with half of the reserved marinade. Bake for 25 minutes.
- Turn and finish: Flip the drumsticks and baste with the remaining marinade. Continue baking for 20-25 minutes until they’re deeply caramelized and the internal temperature reaches 165°F (74°C).
- Rest and serve: Let the drumsticks rest for 5 minutes before serving. Garnish with fresh cilantro for a pop of color and freshness.
BBQ/Grill Method
- Preheat the grill: Heat your BBQ grill to medium or medium-low heat. Oil the grates to prevent sticking.
- Grill the chicken: Place drumsticks on the grill and brush with half the reserved marinade. Cook for 10 minutes, then flip.
- Continue cooking: Brush the turned side with remaining marinade and grill for 5-8 minutes. Turn once more to cook the freshly basted side for a few minutes. Total cooking time is approximately 20 minutes.
- Rest and garnish: Remove from grill, rest for 5 minutes, and garnish with cilantro.
Pro Tips for Perfect Jerk Chicken
- Marinate longer for deeper flavor: While 4 hours is the minimum, 24 hours allows the spices to fully penetrate the meat.
- Don’t skip the wire rack: When baking, the rack prevents soggy bottoms and ensures crispy skin all around.
- Adjust the heat level: Use fewer scotch bonnet peppers for milder heat, or remove the seeds. For extra fire, add more peppers!
- Use a meat thermometer: Ensure your chicken reaches 165°F (74°C) internal temperature for food safety.
- Save extra marinade: Make a double batch and freeze half for quick future meals.
- Try other cuts: This marinade works beautifully with chicken thighs, wings, or even whole chicken pieces.
Serving Suggestions
Jamaican Jerk Chicken Drumsticks pair wonderfully with:
- Rice and peas (the traditional Caribbean side)
- Coconut rice for a creamy, tropical complement
- Grilled pineapple to balance the heat with sweetness
- Fresh coleslaw for a cooling, crunchy contrast
- Roasted sweet potatoes for a healthy, filling side
- Corn on the cob brushed with lime butter
Storage and Reheating
Refrigerator: Store leftover drumsticks in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a 350°F oven for 15-20 minutes, or microwave in 30-second intervals until heated through.
Frequently Asked Questions
Can I use boneless chicken instead of drumsticks?
Absolutely! Boneless chicken breasts or thighs work great with this marinade. Reduce cooking time to 20-25 minutes for boneless pieces, checking internal temperature to avoid overcooking.
What can I substitute for scotch bonnet peppers?
Habanero peppers are the closest substitute in heat and flavor. For milder options, try jalapeños or serrano peppers, though you’ll lose some authentic Caribbean heat.
Is jerk chicken very spicy?
It can be! The heat comes from scotch bonnet peppers. Control the spice level by adjusting the number of peppers and removing the seeds and membranes where most of the heat resides.
Can I make the marinade ahead of time?
Yes! The marinade keeps in the refrigerator for up to 1 week or can be frozen for 3 months. This makes meal prep incredibly convenient.
What’s the difference between jerk seasoning and jerk marinade?
Jerk seasoning is a dry spice blend, while jerk marinade (like this recipe) is a wet mixture that includes oil, citrus, and fresh aromatics. The marinade penetrates meat more deeply and keeps it moist during cooking.
Can I cook this in an air fryer?
Yes! Cook at 375°F for 20-25 minutes, flipping halfway through and basting with marinade. Check that internal temperature reaches 165°F.
Why This Recipe Works
This Jamaican Jerk Chicken Drumsticks recipe combines authentic Caribbean flavors with practical home cooking techniques. The marinade does all the heavy lifting—once you’ve prepped it, the cooking is straightforward whether you choose oven or grill. The combination of sweet, spicy, and savory creates layers of flavor that keep you coming back for more.
Drumsticks are budget-friendly, kid-approved, and perfect for feeding a crowd. The dark meat stays juicy even if slightly overcooked, making this recipe forgiving for beginners while still impressive enough for experienced cooks.
Ready to Bring Caribbean Flavors Home?
These Jamaican Jerk Chicken Drumsticks are guaranteed to spice up your dinner rotation! With a flavorful marinade, simple cooking methods, and irresistible results, you’ll find yourself making this recipe again and again. Whether you’re hosting a summer BBQ or just want to jazz up your weeknight meals, this dish delivers bold, authentic taste with minimal effort.
Pin this recipe now so you can easily find it when you’re ready to cook! Don’t forget to share your results with us—we love seeing your culinary creations. Happy cooking!
PrintJamaican Jerk Chicken Drumsticks: The Ultimate Caribbean-Inspired Recipe
These Jamaican Jerk Chicken Drumsticks are marinated in authentic Caribbean spices with scotch bonnet peppers, allspice, and aromatic herbs. Bake or grill for tender, juicy chicken with bold island flavors!
- Prep Time: 15
- Cook Time: 50
- Total Time: 4 hours 65 minutes (includes marinating)
- Yield: 4
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: Jamaican, Caribbean
Ingredients
8 chicken drumsticks (about 2.5lb / 1.2kg)
2 tbsp olive oil
1 tbsp soy sauce
1 lime, juice only (about 2 tbsp)
1 onion, coarsely chopped
1 tbsp fresh ginger, chopped (or 1 tsp dried ginger powder)
1 or more scotch bonnet pepper (or substitute with other chili)
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
Fresh cilantro/coriander leaves for garnish
Instructions
1. Pat the chicken dry with a paper towel and place in a large ziplock bag.
2. 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.
3. 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.
4. When ready to cook, remove the chicken from the Marinade but reserve the Marinade.
5. OVEN METHOD: Preheat the oven to 180C/350F (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.
6. 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.
7. BBQ/GRILL METHOD: Preheat the grill side of the BBQ on medium. Brush the grill with oil. Place the chicken on the grill. Brush the top with 1/2 the Marinade. Cook for 10 minutes, then turn.
8. Brush the top with the remaining Marinade and cook for a further 5 to 8 minutes. Then turn the chicken again and cook for a few minutes (Total cook time around 20 minutes).
9. Rest for 5 minutes before serving, garnished with coriander/cilantro if using.
Notes
Chicken drumsticks are the best cut for this recipe, but you can use thighs or wings.
Adjust the number of scotch bonnet peppers based on your heat preference. Remove seeds for milder heat.
Marinate for at least 4 hours, but 24 hours gives the best flavor.
Use gloves when handling hot peppers to avoid skin irritation.
Internal temperature should reach 165°F (74°C) for safe consumption.