This jerk-style chicken delivers a ton of flavor while dialing back the heat.
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 Ryanย tested the recipe and served it with a Jamaican rice and peas recipe from Pitmaster Club member Dewesq55ย 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 bookย Barbecue, Fire And Smoke.ย
Grilled Jamaican Jerk Style Drumsticks Recipe
Makes:
Takes:
Ingredients
Jerk Paste
- 1/3 cup 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 ย Morton Coarse Kosher Saltย
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- 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.
- 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.ย 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.
- Fire up. Light your grill for 2-zone cooking, aiming for a temperature of approximately 350ยฐF on the direct heat side of the grill.
- Cook. place the drumsticks on the indirect side, and close the lid.
- When the drumsticks are close to 150ยฐF internal temp, brush them liberally on one side with the sticky glaze, and move them over to the direct heat side so the glaze can set and begin to caramelize.
- Turn the chicken pieces over on the hot side of the grill, and coat with more of the glaze. Continue cooking the chicken until the internal temperature of the chicken reaches 165หF. If the glaze starts to burn, simply move the chicken back to the indirect side of the grill, add the cover, and allow the drumsticks to finish cooking.
- Serve. Remove the drumsticks from the grill, plate, and serve immediately.
High quality websites are expensive to run. If you help us, weโll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we donโt have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please donโt think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50ยฐF so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.
Moderators