Baked Jerk Chicken Drumsticks

30 mins Prep
45 mins Cook
4 Serves

Chicken drumsticks are a family favourite, and for good reason. Here is a delicious and easy ways to elevate this midweek menu staple.

For the Chicken

  • 1.5kg Lilydale free-range chicken drumsticks
  • Lime wedges, to serve

Jerk marinade (makes extra)

  • 1 tbsp salt
  • ¾ cup vegetable oil
  • 2 habanero chillies
  • Zest and juice of 1 lime
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 5 garlic cloves
  • 2 tbsp soy sauce
  • 3 tbsp ground allspice
  • 1 tsp ground mace
  • 1 tsp ground nutmeg
  • 3 tbsp smoked paprika
  • 1 tsp dried thyme
  • ¼ cup dark brown sugar
  • 3 tbsp black peppercorns
  • 1 onion brown, roughly chopped
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  1. Combine the onion and peppercorns in a blender, then add the sugar, spices, soy sauce, garlic, citrus zest and juices, chilli and blitz. Add the oil and blend to combine.
  2. Cut 2 deep slits to the bone in each chicken drumstick and place the chicken in a large press-seal bag or non-reactive bowl. Pour over the jerk marinade and refrigerate overnight.
  3. Heat your oven to 200C fan-forced (220C conventional). Place the drumsticks on a baking tray lined with baking paper and bake for 45 minutes until cooked and browned. Transfer onto a serving platter, drizzle with olive oil and serve with lime wedges.
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