Jamaican Sticky Drumsticks Recipe

It has the flavor and flair of Jamaican jerk chicken minus the heat normally associated with it, packed with tons of sweet, savory, complementary, and contrasting flavors. Chef Ryan tested the recipe and served it with a Jamaican rice and peas recipe from Pitmaster Club member Dewesq55 and the pairing was perfect for dinner. To get maximum flavor impact, you really want to give this dish the proper time to marinate with the rub. Henrik is one of our moderators and this recipe is from his book Barbecue, Fire And Smoke

henrik's book

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Jamaican Chicken Drumsticks Recipe

This drumstick recipe has the flavor and flair of Jamaican jerk chicken minus the heat normally associated with it, packed with tons of sweet, savory, complementary, and contrasting flavors.

Course. Lunch. Dinner. Entree.

Cuisine. Jamaican. American.

Makes. About 10 servings

Takes. 3 hours prep plus overnight marinating


Jerk Paste

1/3 cup of extra virgin olive oil

1 1/2 tablespoons mustard powder

1 tablespoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon paprika

1 teaspoon ginger powder

1 teaspoon onion powder

1 teaspoon dried thyme

10 chicken drumsticks

Sticky Glaze

1/3 cup honey

1/3 cup ketchup

1 tablespoon soy sauce

1 tablespoon hoisin sauce

2 teaspoons Worcestershire sauce

2 teaspoons Bourbon

1 teaspoon Morton's kosher salt

About the paprika. If you have smoked paprika, now's the time to use it.


1) Prep. For the jerk paste, mix together the olive oil, mustard, allspice, cinnamon, paprika, ginger, onion, and thyme in a bowl until the spices rehydrate and the mixture forms a wet paste. Mix together all the ingredients for the sticky glaze in a bowl.

2) Marinate. Score the chicken all over in a crosshatch pattern (optional), and place into a large zip top bag or bowl. Scoring the chicken in a crosshatch pattern with a sharp knife all the way around the surface will ensure penetration of flavors past the surface down into the crevices of the meat. Add all of the spice paste, and move the meat around to evenly and completely coat all surfaces. Seal or cover and pop the meat into the fridge for at least a couple of hours or overnight.

3) Fire up. Light your grill for 2-zone cooking, place the drumsticks on the indirect side, and close the lid.

4) Glaze. When the drumsticks are close to 150°F internal temp, brush them liberally on one side with the sticky glaze, and move them over to the direct heat side for to sizzle on the glaze. Turn the chicken pieces over on the hot side of the grill, and coat with more of the glaze. Continue cooking and letting the glaze caramelize until the internal temperature of the chicken reaches 165˚F. Serve.



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