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Jamaican Jerk Chicken Drumsticks with Caribbean Rice with Peas (Beans)

By:Nagi
167 Comments
Recipe v

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”!)

Jamaican Jerk Chicken Drumsticks and Caribbean Rice with Red Beans - the strong, spicy flavours of this chicken is the best from the Caribbean! Easy to make with everyday ingredients.

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!

Jamaican Jerk Chicken Drumsticks and Caribbean Rice with Red Beans - the strong, spicy flavours of this chicken is the best from the Caribbean! Easy to make with everyday ingredients.

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

Jamaican Jerk Chicken Drumsticks and Caribbean Rice with Red Beans - the strong, spicy flavours of this chicken is the best from the Caribbean! Easy to make with everyday ingredients.

 

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Jamaican Jerk Chicken Drumsticks and Caribbean Rice with Red Beans - the strong, spicy flavours of this chicken is the best from the Caribbean! Easy to make with everyday ingredients.

Jamaican Jerk Chicken Drumsticks

Author: Nagi | RecipeTin Eats
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Baked, Grill/BBQ
Caribbean, Jamaican
4.94 from 46 votes
Servings4
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The flavours of Jamaica in your own home! These chicken drumsticks have a really punchy, strong flavour. Make them as spicy as you want - or not! These are really tasty even if you pull back - or even leave out - the chili. This recipe is adapted from Oven Baked Jerk Chicken recipe by Immaculate Bites. I served these with Caribbean Rice and Beans (see recipe below) which is also a recipe from Immaculate Bites. This recipe needs to be marinating for at least 4 hours before cooking. It can be cooked in the oven or on the grill.

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:

1. This recipe works really well with chicken thigh fillets - with or without skin, with or without bone. It works but is not as good with chicken breast - you really need fat for the Marinade to mix with and to caramelise.
If you use boneless chicken thigh fillets, you can also cook this on the stove.
2. The original recipe calls for 1+ scotch bonnet peppers (adjust according to taste). Scotch bonnet peppers are a very hot chili that are commonly used in African and Caribbean cooking. On the chili "heat" scale, it is about 50% spicier than birds eye chili.
The best substitute is habanero peppers which is about the same level of spiciness. Otherwise, birds eye or any other spicy chili is an adequate substitute. Just do a taste test of the marinade to get the spiciness to your taste.
You can get dried habaneros in Australia from Herbies or Fireworks Food. Just soak in a bit of warm water for 15 minutes or so, then put it straight into the food processor without sautéing.
I find 2 habaneros / 3 birds eye chillis give it a nice kick. If I'm cooking for someone who can't handle spicy food, I reduce it to 1 birds eye chilli.
If you are using scotch bonnet or habanero peppers, be aware that they are very hot! Use gloves if you can, and wash your hands, food processor and anything else that has come into contact with them. DO NOT rub your eyes!! Or any other sensitive part of your body! 😉
3. The original recipe calls for using the Marinade to make a sauce by simmering it on the stove for 7 minutes with the juices from the chicken. I changed it to use all the Marinade on the chicken so the drumsticks are coated with thicker flavour, rather than sauce on the side. The other reason I did this is that drumsticks in Australia don't drop enough juice and fat to be able to create enough liquid to turn the remaining Marinade into a sauce, and also I like the thicker, stronger flavour on the chicken.
4. Jerk Chicken goes fabulously with Caribbean Rice and Beans (see recipe below).
5. Nutrition for the Jamaican Jerk Chicken Drumsticks based on 4 servings.
Jamaican Jerk Chicken Drumsticks_Nutrition

Nutrition Information:

Serving: 148gCalories: 268cal (13%)Carbohydrates: 12.6g (4%)Protein: 26.4g (53%)Fat: 12.4g (19%)Saturated Fat: 2.4g (15%)Cholesterol: 81mg (27%)Sodium: 1466mg (64%)Potassium: 291mg (8%)Fiber: 1.2g (5%)Sugar: 7.9g (9%)Vitamin A: 50IU (1%)Vitamin C: 5mg (6%)Calcium: 40mg (4%)Iron: 2mg (11%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Jamaican Jerk Chicken Drumsticks and Caribbean Rice with Red Beans - the strong, spicy flavours of this chicken is the best from the Caribbean! Easy to make with everyday ingredients.

Caribbean Rice with Peas (Beans)

Author: Nagi | RecipeTin Eats
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Rice, Side
Caribbean
4.94 from 46 votes
Servings4 - 6
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This rice is incredibly flavourful. So flavourful that you can eat it plain. It's a fantastic side for the Jamaican Jerk Chicken recipe (refer above). This recipe is adapted from this recipe by Immaculate Bites.
Though made with beans, the dish is called "Rice with Peas"!

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:

1. You can get cajun spice mix from the spice and herb section of the supermarket. It is no more expensive than other spices.
2. The original recipe called for 1 Scotch Bonnet to be finely diced and sautéed with the garlic. I omitted it because I serve this rice as a side dish for Jerk Chicken which is very strong flavoured and spicy.
3. Nutrition for the Caribbean Rice with Beans based on 6 servings (as a side).
Caribbean Rice and Beans_Nutrition

Nutrition Information:

Serving: 182gCalories: 236cal (12%)Carbohydrates: 37.6g (13%)Protein: 6.1g (12%)Fat: 7.3g (11%)Saturated Fat: 2.6g (16%)Sodium: 433mg (19%)Potassium: 285mg (8%)Fiber: 4.4g (18%)Sugar: 1.5g (2%)Vitamin A: 100IU (2%)Vitamin C: 1.7mg (2%)Calcium: 20mg (2%)Iron: 2.3mg (13%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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167 Comments

    • Nagi | RecipeTin says

      Hi Matt! I’d add an extra 1/4 cup of water for brow rice and leave out the beans until the end otherwise they will end up mushy because brown rice takes longer to cook. 🙂

      Reply

      • lisa says

        Thanks for the tip on leaving the beans until the end as i plan on using brown rice too…omg! I’m dying to make this soooooo bad – will do so this weekend.

        Reply

  2. Maria says

    I tried this today using drumsticks as well, and it turned out very good. I must save your page now! Came across it through foodgawker. Since my husband doesn’t really like spicy I used some chilli flakes instead.

    Reply

  3. victorious says

    I’m happily married with kids, and I don’t really swing that way, but…… WILL YOU MARRY ME!?

    Reply

    • Nagi | RecipeTin says

      I burst out into laughter when I saw this message!!! Ha ha ha!!! Why don’t you just come and move next door? You can be my official taste tester! 😉

      Reply

  4. Nanditha says

    Hello,
    For the jamican chicken, you mentioned all spice powder. what does it constitute of ? I have garam masala (indian based spice powder) will that work?

    Reply

  6. Sacha says

    Amazing! Had this for dinner tonight and it was so flavoursome. My only regret is not making twice as much!

    I love your recipes so much. I usually have all I need in my cupboards, if I do need to buy something it’s never hard to find or expensive, and they come out perfect 100% of the time.

    Thanks for making me look like an amazing cook in front of my family! ;D

    Reply

    • Nagi | RecipeTin says

      Hi Sacha – aww, thank you SO MUCH for your message! Honestly makes my day, receiving messages like this. I am so glad you enjoy the same type of food I like!! And you don’t need me to make you look like an amazing cook in front of your family, I bet they already KNOW you are an amazing cook! 🙂

      Reply

  7. ann says

    I can say this because I know that no-one reads your blog so I won’t be embarrassed. I made a half serve of your Jerk Chook ie 4 legs intending to share it with a neighbour. I ruined two T-shirts from uncontrolled drooling from the aroma while they were cooking. When they were ready I decided that neighbourly love was for the birds and consumed the lot!!
    SO good Nagi, thank you. This is our secret, OK?

    Reply

    • Nagi | RecipeTin says

      Ha ha ha! You had me going for a moment there, I started to worry when I read that you ruined two shirts….until I got to the “drooling” part! I am SO GLAD you enjoyed it Ann! Isn’t the flavour incredible? Nothing like I’ve ever tried in any restaurant in Australia.

      Thank you for your wonderful feedback! And yes….shhhh….it’s our secret. Now, go soak those shirts of yours, I’m sure the stains will come out. 🙂 Have a wonderful weekend Ann! PS If you enjoyed this, I think you will REALLY enjoy a Thai chicken I have coming up soon….

      Reply

    • Nagi | RecipeTin says

      Hey Thalia! I know, Jerk is not very common here in Australia! I only knew of it because I tried it when I was in the Bahamas so I started making it myself! 🙂

      Reply

  9. mira says

    5 stars
    These look perfectly cooked and full of flavor! Love Jamaican food, but never cooked anything myself! Need to try these soon 🙂

    Reply

    • Nagi | RecipeTin says

      Thanks Marissa! All credit to Imma from Immaculate Bites – this is her amazing marinade!! (Even better than Jamie Oliver’s!) 🙂

      Reply

  12. ChopinandMysaucepan says

    Dear Nagi,

    This recipe looks sensational with that rich marinade which I am tempted to grill on my BBQ for that smoky charred aromas with a cool cucumber yoghurt dip. Perfect summer food with an icy cold beer 🙂

    Reply

    • Nagi | RecipeTin says

      How is it that you always manage to take my little recipes and put a spin a story around them that transports me into somewhere I want to be right now?! Pitch black, 6am here, and I have visions of a summer BBQ now! 🙂

      Reply

  13. Robyn @ Simply Fresh Dinners says

    5 stars
    I’m with Katherine, Nagi, my mouth is watering and now I’m starving and it’s only 8:30 am, lol. Your recipes, your photography – always perfection.
    I will make this recipe a lot this summer because everyone loves it on the grill. We’ve been buying it already spiced but I want to do this myself. Thanks for the authentic recipe!

    Reply

    • Nagi | RecipeTin says

      Hi Robyn! Thank you for coming by by blog, I’ve see your recipes around all the time! This is great for the grill but actually, the one in the picture is baked in the oven!! 🙂

      Reply

  16. Juliana says

    These chicken drumsticks have beautiful and perfect color…reading through the list of ingredients I can really tell you that they must taste really delicious. Nicely paired with the rice and bean…a wonderful meal as always.
    Have a fabulous week ahead Nagi 🙂

    Reply

    • Nagi | RecipeTin says

      Thanks Joanne!! All this talk about the Bahamas is making me want a tropical holiday NOW! 🙂

      Reply

    • Nagi | RecipeTin says

      Oh, so glad you know her blog! I was actually going to suggest it to you, she really is an amazing source of inspiration for me. Thanks for your kind words Rachel! 🙂

      Reply

    • Nagi | RecipeTin says

      Thank you Krista!! The marinade really does cling so well to the chicken…it is an AWESOME recipe, and I take no credit for it, it is Imma’s from Immaculate Bites!

      Reply
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