Ingredients

The following ingredients have 4 Servings
  • 1.4 - 1.6 lbs Chicken Drumsticks (6 pieces)
  • 2 Scallions (roughly chopped)
  • ½ Shallot (I used a ¼ of a small onion)
  • 1 Scotch bonnet or Habanero Pepper (I used a latter)
  • ½ inch Ginger (peeled)
  • 1-2 Cloves Garlic
  • ¼ tbsp Dry Thyme or 1 tbsp Fresh Thyme
  • ½ tbsp Allspice Powder
  • ½ tsp Cinnamon Powder
  • ¼ - ½ tsp Nutmeg Powder
  • ½ tbsp Soya Sauce
  • ½ tbsp Brown Sugar
  • ½ tbsp Salt (adjust to taste)
  • ¼ tbsp ¾ tsp Black Pepper Powder
  • ⅛ cup Oil (2 tbsp)
  • ¼ tbsp White or Apple Cider Vinegar
  • ½ Lime (juiced)

Instruction

  • Wash chicken, make gashes on chicken. Make sure not to tear the drumstick skin.
  • In a blender or food processor take remaining ingredients and make a coarse paste.
  • Pour it over chicken and rub on to skin and under the chicken skin.
  • Marinate for 12 – 36 hours in the refrigerator. I left it for 48 hours.
  • Before grilling, bring it to room temperature.
  • Preheat the oven to 350 F.
  • Line a baking sheet with aluminium foil. This is for easy of cleaning. I used a roasting pan with rack.
  • Place chicken on the rack. Sprinkle some allspice powder and salt over chicken. This is in addition to what is listed in ingredient list and is optional. I didn’t.
  • Bake for 50-60 minutes, turning the chicken around and basting with marinade at least once in between.
  • Cook until chicken is cooked and juices run clear when cut with a knife or chicken drumstick temperature reads 180-185 F.
  • Remove from oven, transfer to a platter, loosely cover with a foil and let rest for 15 minutes. This will let chicken retain it’s juices as it cools.
  • Serve with beans and rice or Caribbean rice which is cooked with beans.