Jamaican Jerk Chicken

Using Smokey Joe's Jerk Seasoning

Big flavour. Simple prep. Proper result.

These drumsticks are loaded with the bold, spicy flavours of Jamaica — right from your own kitchen. The key is in the marinade, using Smokey Joe’s Jerk Seasoning to bring the heat, the smoke, and that earthy herb kick. Let them soak up the flavour for a few hours, then into the oven or onto the BBQ. Easy.

They’re spicy, juicy, and proper tasty — even if you dial the heat back. Great with rice and beans or just served up with cold beer and good company.

What you need

Chicken

• 8 chicken drumsticks (around 1.2kg)

Marinade

• 2 tbsp olive oil

• 1 tbsp soy sauce

• Juice of 1 lime (or ½ lemon)

• 1 onion, roughly chopped

• 1–2 fresh chillies or scotch bonnet (optional, to taste)

• 6 garlic cloves, roughly chopped

• 2 tsp salt

• 2 tsp black pepper

• 3 tbsp brown sugar

• 1 heaped tbsp Smokey Joe’s Jerk Seasoning

What to do

1. Marinate the chicken Pat the drumsticks dry and place in a large ziplock bag.

2. Blend all marinade ingredients in a food processor until smooth.

3. Pour into the bag, seal it up, and massage to coat well.

4. Leave to marinate for at least 4 hours, or overnight if you’ve got time.

   
   

To cook

Oven method

1. Preheat oven to 180°C (fan forced).

2. Place a rack over a foil-lined tray.

3. Lay out the chicken, baste with half the marinade, and bake for 25 minutes.

4. Flip, baste with the rest, and bake another 20–25 minutes until dark and sticky.

5. Rest for 5 minutes before serving.

   
   

BBQ method

1. Heat grill side to medium.

2. Oil the grill if needed, lay down the chicken, and baste with half the marinade.

3. Grill 10 minutes, then flip and baste the other side.

4. Cook another 5–8 minutes, flip once more, and finish with a final few minutes.

5. Rest before serving.

   
   

   Best served with Caribbean rice and beans or even just a salad if you prefer.

   Also works great on wings for that spicy game day snack

   
   
   
   

Jerk

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