Jerk Chicken
Allow about 50 minutes for this Caribbean recipe, which makes 4 servings. Chicken drumsticks, Scotch bonnet pepper and green onions carry the flavour. The cooking is mostly grilling and roasting. With 40 g of protein per serving (about 440 calories), it is a filling option.
- Total time
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 440 kcal
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Ingredients
For 4 servings
- 8chicken drumsticks
- 2Scotch bonnet peppers
- 4 stalksgreen onions
- 4 sprigsfresh thyme
- 2 tspallspice
- 4 clovesgarlic
- 1 tbspfresh ginger
- 2 tbspsoy sauce
- 2limes
- 1 tbspbrown sugar
Instructions
- Blend the scotch bonnet peppers, green onions, fresh thyme, allspice, garlic, grated fresh ginger, soy sauce, juice of both limes, and brown sugar into a smooth paste in a food processor.
- Score the chicken drumsticks with a sharp knife, making deep cuts to allow the marinade to penetrate. Rub the jerk paste all over the chicken, pushing it into the cuts. Marinate for at least 1 hour.
- Preheat a grill to medium heat or preheat the oven to 200°C (400°F). If grilling, cook over indirect heat for 35-40 minutes, turning occasionally, until charred and cooked through.
- If using the oven, place the drumsticks on a wire rack over a baking sheet and roast for 40 minutes, turning halfway through, until the skin is caramelized and the internal temperature reaches 74°C (165°F).
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 40 g
- Fat
- 22 g
- Carbs
- 16 g
Approximate values for one serving.
About this recipe
- Cuisine: Caribbean
- In cookbook: Chicken Every Way
