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Grilled Jamaican Jerked Drumsticks

Photo: Ryan Benyi; Styling: Lynn Miller
Prep time 15 mins
Cook time 40 mins
Marinate time 30 mins
Yield Serves 8
Make your own Jamaican jerk seasoning in a food processor by combining onion, jalapeño pepper, garlic, ginger, allspice and sugar. Add orange juice to make a marinade for these island-style grilled chicken drumsticks.

Ingredients

  • 2 medium onions, chopped
  • 1 jalapeño, halved and seeded
  • 2 cloves garlic, chopped
  • 1 2-inch-long piece fresh ginger, peeled and chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon sugar
  • 1 tablespoon ground allspice
  • 1 cup orange juice
  • 1 cup white wine vinegar
  • 1/2 cup soy sauce
  • 16 large chicken drumsticks (about 4 lb.)

Nutrition Information

  • calories 280
  • fat 13 g
  • satfat 4 g
  • protein 30 g
  • carbohydrate 10 g
  • fiber 1 g
  • cholesterol 118 mg
  • sodium 1181 mg

How to Make It

  1. Combine onions, jalapeño, garlic, ginger, salt, pepper, sugar and allspice in a food processor. Puree until smooth. Whisk orange juice, vinegar and soy sauce in a large measuring cup. Add juice mixture to food processor while motor is running; blend.

  2. Place chicken in 2 large ziplock bags. Divide jerk mixture between bags and tightly seal them. Turn to coat drumsticks. Place in refrigerator and allow to marinate for at least 30 minutes or up to 24 hours.

  3. Preheat a gas grill to medium. Remove drumsticks from bags and pat dry. Pour jerk mixture from ziplock bags into a small pan. Bring to a boil, reduce heat to low and simmer for 2 minutes. Oil grates and grill drumsticks about 6 inches from heat source, turning and brushing often with jerk mixture, until a meat thermometer inserted into thickest part of a drumstick reaches 170°F and chicken is no longer pink at the bone, about 40 minutes. Serve hot.