Jerk Drumsticks

I mixed up a couple existing recipes today to make this and it was awesome. It’s a combination of wet and dry seasonings and then grilling, but you can cook it in the oven if you want. I wouldn’t fry it since you’ll just end up with burnt seasoning in oil and who the fuck boils or steams chicken? No one, don’t do that.

Wet Jerk

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Add the following to a blender/food processor and blend until a smooth consistency, no chunks

  • 3 habanero
  • 4 scallions
  • 1 Tbsp (15 ml) garlic powder
  • 2 to 3 tsp (10-15 ml) cayenne pepper
  • 2 tsp (10 ml) onion powder
  • 2 tsp (10 ml) dried thyme
  • 2 tsp (10 ml) dried parsley
  • 2 tsp (10 ml) brown sugar
  • 2 tsp (10 ml) salt
  • 1 tsp (5 ml) paprika
  • 1 tsp (5 ml) allspice
  • 1/2 tsp (2.5 ml) black pepper
  • 1/2 tsp (2.5 ml) nutmeg
  • 1/4 tsp (1.25 ml) cinnamon
  • 1/2 tsp (2.5 ml) lime juice
  • 1 tsp (5 ml) lemon juice
  • 1/4 (60 ml) cup water

Dry Jerk

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Mix the following.

  • 1 (15 ml) Tbsp garlic powder
  • 2 to 3 tsp (10-15 ml) cayenne pepper
  • 2 tsp (10 ml) onion powder
  • 2 tsp (10 ml) dried thyme
  • 2 tsp (10 ml) dried parsley
  • 2 tsp (10 ml) brown sugar
  • 2 tsp (10 ml) salt
  • 1 tsp (5 ml) paprika
  • 2 tsp (5 ml) allspice
  • 1 Tbsp (15 ml) dried marjoram
  • 1 tsp (10 ml) ground ginger
  • 1/2 tsp (5 ml) black pepper
  • 1/2 tsp (5 ml) nutmeg
  • 1/4 tsp (2.5 ml) cinnamon

I mixed mine in a mortar and pestle so it’s a nice consistent powder.

For the chicken, I used 4 drumsticks. Put them in a 1 gallon Ziploc bag with 1/3 to 1/2 cup (80 to 120 ml) of the wet jerk. Zip the top with plenty of air in the bag and squish them around until they are evenly coated. Then open the top a little, squeeze out as much air as you can, then reseal it. Put it in the fridge for at least an hour (several are preferable) flipping the bag every so often.

I cooked mine on the grill with hickory and allspice powder on the coals. I’d recommend doing it this way, but if you can’t, just bake it until the meat is 165° f (74° C). Anyway, at this point, start your cooking apparatus. Pull the chicken out of the bag and sprinkle every piece with dry jerk on both sides, light or heavy, your choice. Let the chicken set like this until your cooker is ready, then cook it until it’s done.

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