If you could bottle up a Caribbean vacation and pour it all over a sizzling grill, this would be it! These Jamaican jerk chicken drumsticks are smoky, spicy, and full-on crave-worthy—perfect for summer BBQs or just spicing up your weeknight dinner. And the best part? They’re surprisingly easy to pull off, even on a busy Tuesday. Let’s fire up the flavor!
Why You’ll Love This Recipe
I first fell in love with jerk chicken on a trip to Montego Bay, and I’ve been recreating that bold, smoky flavor ever since. It’s got heat, sure—but it’s also got spice, depth, and a juicy tenderness that keeps you reaching for seconds. Even the pickiest eaters in my house can’t resist!
- Big, bold Caribbean flavor with just the right amount of heat
- Easy marinade made in minutes with pantry staples
- Grills beautifully with golden, smoky char
- Perfect for meal prep, BBQs, or weeknight dinners
Ingredients Breakdown
Essentials
- 10 chicken drumsticks (skin-on for extra flavor)
- 1 tablespoon allspice
- 1 tablespoon brown sugar
- 2 teaspoons dried thyme
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Scotch bonnet peppers (or habaneros), seeded for less heat
- 5 garlic cloves
- 1-inch piece fresh ginger, peeled
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 green onions, chopped
Pro Tips
- Can’t find Scotch bonnets? Habaneros work well!
- For even more flavor, marinate overnight
- If you’re short on time, 2 hours of marinating still gives great flavor
- Add a splash of orange juice for a citrusy twist
- Substitute drumsticks with thighs or wings if desired
Step-by-Step Instructions
- In a blender or food processor, combine the allspice, brown sugar, thyme, cinnamon, nutmeg, cloves, salt, pepper, Scotch bonnet peppers, garlic, ginger, soy sauce, olive oil, lime juice, and green onions. Blend until smooth.
- Place drumsticks in a large zip-top bag or mixing bowl. Pour the jerk marinade over the chicken and toss to coat evenly.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat grill to medium-high heat. Lightly oil the grates to prevent sticking.
- Remove chicken from marinade and let excess drip off. Grill drumsticks for 25–30 minutes, turning every 5–7 minutes, until nicely charred and internal temp reaches 165°F.
- Let the chicken rest for 5 minutes before serving. Serve with lime wedges and fresh herbs if you like!
Chef’s Tips and Tricks
- Don’t skip resting the chicken—it keeps it juicy!
- Use a meat thermometer to avoid over- or under-cooking
- If it’s stormy or snowy where you are, the oven broiler works too—just place chicken on a wire rack over a baking sheet and broil, turning often
- Double the marinade and freeze half for an easy future dinner
Recipe Variations and Serving Suggestions
- Try it with boneless chicken thighs for faster cook time
- Serve with coconut rice and grilled pineapple for that island vibe
- Spice lovers: Add an extra Scotch bonnet or two!
- Cool it down with a simple mango or cucumber salsa
- Great for sliders—just shred the meat and stuff into soft rolls
FAQs
Can I bake these instead of grilling?
Yes! Bake at 400°F for 35–40 minutes, flipping halfway through for even browning.
What makes jerk chicken “jerk”?
The magic is in the spice blend! Jamaican jerk seasoning is a combo of warm spices like allspice and cinnamon, plus heat from Scotch bonnet peppers, and a fragrant mix of herbs and aromatics.
How long should I marinate?
Overnight is ideal, but 2–4 hours will still give you great flavor if you’re short on time.
Recipe Card
Prep Time: 15 minutes (plus marinating time)
Cook Time: 30 minutes
Total Time: 45 minutes (plus marinating)
Ingredients:
- 10 chicken drumsticks (skin-on)
- 1 tablespoon allspice
- 1 tablespoon brown sugar
- 2 teaspoons dried thyme
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 Scotch bonnet or habanero peppers
- 5 garlic cloves
- 1-inch ginger, peeled
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 green onions
Instructions:
- Blend all marinade ingredients until smooth.
- Coat chicken with marinade. Refrigerate for 2 hours or overnight.
- Grill over medium-high heat for 25–30 minutes, turning occasionally.
- Let rest and enjoy with your favorite sides.
Nutrition: ~280 calories per serving
If you try this recipe, I’d love to hear how it turned out! Drop a comment below, share a pic on Instagram and tag me @thekitchensaid—let’s inspire each other in the kitchen!