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Flavorful Jamaican Jerk Chicken Drumsticks Recipe Easy Homemade and Perfect for Grilling

Jamaican jerk chicken drumsticks - featured image
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This Jamaican jerk chicken drumsticks recipe is easy to make with a homemade marinade that delivers smoky, spicy, and tangy flavors. Perfectly juicy inside with a crispy, caramelized crust, ideal for grilling or broiling.

Ingredients

Scale
  • 8–10 chicken drumsticks, skin-on, bone-in
  • 4 scallions (green onions), chopped
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried thyme
  • 4 garlic cloves, minced
  • 1 Scotch bonnet pepper, seeded for less heat or whole for more heat
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons brown sugar
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • Juice of 1 large lime
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce (optional)
  • ½ teaspoon onion powder (optional)
  • 1 teaspoon smoked paprika (optional)

Instructions

  1. Prepare the marinade: In a blender or food processor, combine scallions, fresh thyme leaves, garlic, Scotch bonnet pepper (seeded if preferred), grated ginger, brown sugar, allspice, cinnamon, nutmeg, salt, black pepper, lime juice, vegetable oil, and soy sauce (if using). Pulse until smooth, about 2-3 minutes.
  2. Marinate the drumsticks: Place chicken drumsticks in a large mixing bowl. Pour the jerk marinade over the chicken and coat each piece thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight.
  3. Preheat grill or oven: For grilling, heat charcoal or gas grill to medium-high (375-400°F). For oven, preheat broiler and position rack about 6 inches from heat source.
  4. Cook the drumsticks: Place drumsticks skin side down on grill grates or broiler pan. Cook for 20-25 minutes, turning every 5-7 minutes until internal temperature reaches 165°F and skin is charred and crispy.
  5. Rest and serve: Transfer drumsticks to a plate and let rest for 5 minutes before serving with lime wedges and preferred sides.

Notes

Marinate chicken for at least 2 hours, preferably overnight, for best flavor. Use a meat thermometer to ensure chicken reaches 165°F internal temperature. If chicken chars too quickly, move to cooler part of grill or reduce broiler heat. Baste occasionally with leftover marinade before cooking for extra moisture and flavor. Fresh thyme and lime juice are key to authentic flavor. For gluten-free, omit soy sauce or substitute with tamari.

Nutrition

Keywords: Jamaican jerk chicken, jerk chicken drumsticks, grilled chicken, spicy chicken, Caribbean recipe, homemade jerk marinade

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