Jerk Chicken Drumsticks

It’s Friday! Friday! Fri-daaaaaaaaaay!

What are you up to this weekend? I am teaching a yoga class this afternoon then cooking dinner for some friends. Tomorrow, Adam and I are going to do some wine tasting before having dinner at a friend’s house {this same friend is throwing me a bridal shower in March — I can’t wait!}. Sunday we have church and I’m hoping to get outside for a hike, too, because the weather has just been so beautiful here lately. Cool, crisp sunny days all around. I can’t complain especially because I’m headed to the arctic next week {aka Wisconsin} and will be wearing every single piece of clothing I own to stay warm. It should be a pretty low-key weekend…the kind I love because its filled with the people I love.

I made this jerk chicken the other day after cleaning out my desk drawer and coming across a rather tattered piece of notebook paper with the recipe scribbled across. It’s my friend from culinary school, Cathy’s, recipe and I remember copying it down hastily after tasting her delicious dinner one evening before class. Cathy is Jamaican and knows her jerk chicken. I can’t believe I’m just now finding this recipe after almost five years!

To make this dish, you practically need your entire spice cabinet. Seriously. There’s a lot going on in this marinade including a whole scotch bonnet pepper {or serrano or habanero} and an onion.

But don’t worry — it’s not ALL spicy! There’s also some brown sugar and lime juice thrown in. I don’t know about you, but I love the combination of meat + brown sugar! Major yum.

The drumsticks need about a four hour chill-out session in the fridge, so plan accordingly! This particular recipe isn’t overly spicy either {I swear} as long as you take the seeds out of the hot pepper before processing it in the marinade. I like to serve my drumsticks over mashed sweet potatoes — this is actually a combination of sweet potato, Japanese sweet potato and russet potato — because I like the combination of the creamy sweet potatoes and the spicy chicken.

The recipe today is over at PBS Food. I hope y’all enjoy it!

You Might Also Like

  • megan @ whatmegansmaking
    January 18, 2013 at 3:13 am

    Love those recipes that are tried and true from friends. Great pictures jenna – I always have a hard time with chicken 🙂

  • Averie @ Averie Cooks
    January 18, 2013 at 3:28 am

    Sounds like you have a fun weekend lined up and I hope you have a great time. At yoga…and then with friends. And vino! 🙂

  • Kristen @ notsodomesticated
    January 18, 2013 at 3:43 am

    Yum! I love any recipe with lots of spices … bring it on! 🙂

  • Madison
    January 18, 2013 at 3:49 am

    Delicious and the perfect amount of spice. I love Jerk Chicken! Your weekend sounds like so much fun–we have snow here on the ground. It’s beautiful but I’m ready for spring. 🙂

  • Butterfingered
    January 18, 2013 at 4:11 am

    Looks good!I just ate but the pictures have gotten me hungry again!

  • Caitlin in MD
    January 18, 2013 at 4:34 am

    This looks awesome, I think I’ll make it this weekend! Question though – do you think it would be as tasty with chicken breasts? I don’t care for dark meat chicken…

  • Angela @ Eat Spin Run Repeat
    January 18, 2013 at 4:56 am

    This sounds great! And don’t you worry, I’ve got a cabinet FULL of spices so I’m sure I won’t need too many more ingredients! Unlike our horrible wintery weather, jerk chicken reminds me of holidays to the Caribbean, beaches, and margaritas. Your weekend sounds like so much fun. Have a great yoga class this afternoon!

  • Molly @ RDexposed
    January 18, 2013 at 5:06 am

    It’s not thaaaat cold in the Midwest yet. Just grab some Alterra coffee (said coffee in my hand now) and warm up!

  • Amy James
    January 18, 2013 at 5:24 am

    When and where in Wisconsin will you be? For business or pleasure? I’d suggest bringing wool and some cozy scarves.

  • Tabitha (From Single to Married)
    January 18, 2013 at 6:12 am

    I’m with you – happy that it’s Friday! 🙂

  • joelle (on a pink typewriter)
    January 18, 2013 at 6:33 am

    Love that first photo! Magazine worthy.

  • Sarah @ Yogi in Action
    January 18, 2013 at 7:28 am

    Love this recipe! I will definitely be making it. My boyfriend and I were in Jamaica in September and both commented how amazing the chicken was. They know how to make good chicken.

    Thanks for the delicious recipe 🙂

  • Julia {The Roasted Root}
    January 18, 2013 at 7:30 am

    Wow, any chicken that’s marinated in that many spices has got to have wooooonderful flavor! I’m anxious to try it – we’re real big chicken people round these parts! And congrats for being featured on PBS Food!

  • Erin
    January 18, 2013 at 7:33 am

    Make sure to bring some WARM clothes when you visit my lovely state of WI next week – high of 9 degrees on Monday!!

    • Colleen
      January 18, 2013 at 8:03 am

      Erin’s right – Today in Madison it’s going to be 40 and then it’s plummeting! This sounds incredible and a good choice for Mardi Gras next month!

  • Heather
    January 18, 2013 at 7:37 am

    I think my mind tried to convince me this was a breakfast food because upon first look I thought the chicken was nestled on scrambled eggs haha.

    I’m jealous of your mild weather because it is straight up BLUSTERY today here in Philly. Don’t forget your Under Armour!

  • Rachel
    January 18, 2013 at 7:46 am

    LOVE Jerk Chicken and have been searching for one that’s just right. Definitely giving this one a try stat!

  • Caroline L.
    January 18, 2013 at 7:47 am

    I’m completely craving some sugar & spice, no joke! 🙂 I’d love to feast on this!

  • deva at deva by definition
    January 18, 2013 at 8:26 am

    I love jerk chicken! It’s the perfect combination of spice for me.

  • Carley
    January 18, 2013 at 8:53 am

    Looks good! The husband will definitely approve too 🙂

  • Emily @ Life on Food
    January 18, 2013 at 9:38 am

    I wish I could join for the weekend activities. They sound marvelous.

  • Julie
    January 18, 2013 at 12:02 pm

    This chicken looks incredible! And I love the idea of serving it with mashed sweet potatoes, that would be a fantastic pairing (and paleo, which is just the greatest).

  • a farmer in the dell
    January 18, 2013 at 12:21 pm

    Looks delicious! I’m heading over now to check out the recipe!

  • Sara {Home is Where the Cookies Are}
    January 18, 2013 at 5:19 pm

    Oooo! I can’t wait to try these! I spent some time in Jamaica when I was in college, and I LOVED the jerk meat, but every time I have tried to duplicate it, it falls short. I hope it works, I hope it works, I hope it works!! Thanks!!

  • morgan
    January 20, 2013 at 1:06 pm

    Oh boy, did you pick a bad week to head to the Great White North. Single digit highs up here almost all week. Sad face.

  • Carrie
    January 20, 2013 at 8:29 pm

    Looks delish! I’m not a fan of dark meat, though… How would boneless skinless breasts do as a substitute?

    • Caitlin in MD
      January 23, 2013 at 8:28 am

      I asked this question last week but Jenna never responded to it. I went ahead and used breasts and they worked perfectly. Stayed very moist, thanks to the marinade. I will say that it was very, VERY spicy.

      • jenna
        January 23, 2013 at 3:56 pm

        good to know! Eeek — I hope it wasn’t TOO spicy! 😉

      • Kate
        January 28, 2013 at 9:03 pm

        We did breasts too + it was very,very spicy. As in almost couldn’t eat more than a few bites at a time. Next time I’ll double the chicken amount for the marinade. The jerk flavor was spot on!

  • Nick Goodall
    January 22, 2013 at 6:57 am

    I knew I had to read further as soon as I saw the title.. Those drumsticks look deelliccciouuusss!!

    A chicken dish with a not too spicy tang is something that I’ll be trying, it’s a shame it’s 4 hours in the fridge, I’ll judge whether that’s worth it or not when I try. Thanks for sharing the awesome recipe!