Wednesday, 25 March 2015

Jamaican Chicken

Have book marked this recipe for Jamaican chicken from 'Sprinkles and Sprouts' and wanted to try it. I had all the required ingredients for the marinade except Scotch bonnet peppers. I used byadagi chillies instead and the chicken turned out super delicious. Chicken drumsticks are marinated overnight and then oven roasted to perfection. It was mildly spicy, little bit sweet, moist and crispy. Kids loved it with mint cilantro dip. I am definitely making them again for the Friday dinner. A must try !


  • 6 Chicken drumsticks
  • 1 Spring onion
  • 1/2 Inch fresh ginger piece
  • 4 Garlic cloves
  • 3 Dry red chillies
  • 1 Teaspoon dried thyme
  • 1/4 cup tightly packed cilantro leaves
  • 1 Tablespoon fresh lemon juice
  • 1 Teaspoon organic honey
  • 2 Tablespoon vegetable oil
  • Salt to taste
  • 1 Tablespoon chopped cilantro leaves for garnish
  • Lemon wedges/ slices to serve


1. In a food processor, add ginger, garlic, dry red chillies, spring onion, stalks of cilantro leaves, dried thyme and process until the mixture is smooth paste
2. Then add fresh lemon juice, honey, oil and salt and pulse it couple of times until it is blended well
3. Add the chicken drumsticks in a large zip lock bag and pour the marinade we prepared at step number two
4. close the bag and mix everything such that drumsticks are well coated with the marinade
5. Original recipe says refrigerate for 4 hours or over night. However I put the marinated chicken drumsticks in the freezer overnight. You can refrigerate overnight as per original recipe
6. If you are freezing , then next day morning thaw chicken and bring it to room temperature
7. Preheat the oven to 200C. Grease a large baking tray / pan and arrange the chicken drumsticks on the tray
8. Drizzle little bit of oil over the drumsticks
9. Cover the baking pan with aluminium foil and bake at 200 C for 15 minutes
10. After 15 minutes, reduce the oven temp to 180 C and bake for 30 minutes more with aluminium foil on
11. Then remove the foil, flip the chicken sides and bake at 180 C for 20 minutes
12. Check if the chicken is cooked through
13. Later turn the broiler mode on and roast chicken quickly for 1 or 2 minutes until you have a nice char on them. Keep an eye while they are under broiler. They tend to burn easily
14. Remove the chicken from the oven. Immediately cover the chicken with aluminium foil to seal in the juices. Otherwise chicken might dry out too quickly
15. After 10 minutes, remove the foil and serve chicken hot. Sprinkle with cilantro leaves and serve with lemon wedges

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