Chicken Drumsticks

Tender Oven-Baked Jerk Chicken Drumsticks

Ingredients:

• 2.5–3 lbs chicken drumsticks (about 8–10 pieces)
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon thyme (dried or fresh)
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½–1 teaspoon cayenne pepper (adjust heat to your liking)
• 4 cloves garlic, minced
• 1 thumb-sized piece of fresh ginger, grated
• 2 green onions, chopped
• Juice of 1 lime (or 2 tablespoons vinegar)
• 1 tablespoon orange juice (optional but adds great flavor)
• 1 scotch bonnet pepper or habanero, chopped (optional for extra heat)

Instructions:

1. Prep the marinade:

   • In a bowl or food processor, combine all ingredients (except chicken). Blend until smooth or mix well into a paste.

2. Marinate the chicken:

   • Pat drumsticks dry, then toss them in the marinade until well coated.
   • Cover and refrigerate for at least 4 hours, preferably overnight.

3. Bake the chicken:

   • Preheat oven to 375°F (190°C).
   • Line a baking sheet with foil or parchment paper and place a rack on top (optional for crispier skin).
   • Arrange the chicken on the rack or sheet, skin-side up.
   • Cover loosely with foil and bake for 40 minutes.

4. Finish uncovered:

   • Remove foil and bake uncovered for another 20–25 minutes, or until skin is browned and chicken is fully cooked (internal temp 165°F).
   • Optional: Broil for 2–3 minutes at the end for extra char.

5. Rest and serve:

   • Let rest for 5 minutes before serving. Pairs great with coconut rice, roasted plantains, or slaw.

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Want a version with a pre-made jerk seasoning or something spicy-sweet?