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”!)
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
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Greek Chicken – ideal made with drumsticks instead of thighs
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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:
Nagi, is there anything you can’t do?! This was so delicious. I made it with skinless chicken thighs and it turned out so, so good. Thank you!!
Would you please tell me what I should set my oven to if it’s not fan forced? My oven is not fan forced and I was cooking the chicken in 350 F, so I end up baking it much longer, not sure if the texture of the chicken would have came out the same if I had cook it in the correct temperature
Grilled this tonight using bone in skin on thighs. Everyone loved it! My husband said I made too much but there was only enough left for 2 lunches!
Hi Nagi! This is my absolute favourite pair of recipes. I absolutely love the flavour of the jerk marinade. I was thinking of making the collected juices into a jerk type sauce. Anything you would recommend to mix it into a sauce?
Forgot to rate hehehe
This is the best chicken ever!! Definitely going on the rotation!
Hiya Nagi. I was wondering if you’re able to source Scotch bonnets in Australia. We seem to have a poor selection of chillies here in Melbourne.
I LOVE this recipe, like I do with all
Of them, and I’ve even started making it with pork tenderloin because I often have it. So good, thank you!
I have been making this recipe for years and it is SO consistently delicious! Thank you so much!
How long will the marinade keep for? Can it be frozen? Delicious dish. Made it a couple of times now and it’ll end up being a regular for bbq’s.
I added a bit more chilli, but more to suit my own palette, loved the overall flavour profile, grilled on the Weber and it turned out great, next attempt will be chicken wings, great recipe and easy to do….
I waded a bit more chilli, but more to suit my own palette, loved the overall flavour profile, grilled on the Weber and it turned out great, next attempt will be chicken wings, great recipe and easy to do….
I used the marinade for both bone-in chicken thighs and drumsticks, and managed to get about 6.5 hours of marinate time in. I then grilled outside, but skipped the basting step in an attempt to get a nice crisp skin, — it turned out perfectly! Rave reviews from all the diners. I served with the rice and peas recipe, and also added grilled corn on the cob and a pineapple mango salsa. I will definitely be repeating the menu.
I found that basting the chicken with all of the marinade made it too gooey and the skin too soft rather than crispy. Maybe this was my fault and I did something wrong or my oven doesn’t get hot enough. Next time, I might try saving the excess marinade to make a sauce, and leave only a minimal amount on the chicken. Or I might grill or air fry it instead.
Sounds like your oven didn’t quite get hot enough Olivia – so sorry you had issues here! N x
Good recipe, but try Walkers Wood Jerk Sauce for something absolutely authentic and just three quick steps.
Mix jerk sauce with some Worcestershire and oil, and marinade the chicken drums.
Then brown them either on a grill (preferred) or on the stovetop (make sure you have the extractor on!)
When nicely browned put them in an oven pan, wash the marinating bowl with water and put it in the pan. Roast till ready (you’ll know when) either indirect on the grill or in the oven at 200.
I’ve been doing it this way for 30 years. The jerk sauce is an amazing mix and the water keeps them moist as they finish.
Hi Nagi,
Sorry if this has already been asked, but if I’m making it with boneless chicken thighs, and on top of the stove, how do I go about it ?
Thanks
It’s actually rice and peas thank you for your recreation of my cultures food u did a good job
I only made the rice & I wish I made a double batch. It is so amazing! We could not stop eating it. Perfect recipe!
One of the BEST jerk chicken recipes I have made! I tripled the sauce as we like to put it over the rice! I made it in the oven, so quick and easy, thanks for sharing. Will definitely keep this one.
Double this recipe and made in the oven,didn’t turn out like the the pic,mine were brown and the marinade was kinda…grainy?but it was delicous!