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Crispy Jerk Chicken


4 Chicken Drumsticks (thighs & legs)

½  c. soy sauce
¼ c. canola oil
4 habanero peppers
3 green onions
⅓ c. fresh grated ginger
⅓ c. cilantro
2 tbsp. brown sugar
2 tbsp. all spice
1 tbsp. cinnamon
1 tsp. nutmeg
salt and pepper


combine all the marinate ingredients 24-48 hours ahead of time
place the chicken drumsticks and the prepared marinate to a ziploc bag/container and leave it in the fridge
preheat the bbq to high temperature prior to grilling
take chicken out of the fridge an hour prior to grilling to bring them back to room temperature for more even cooking
grill the drumsticks skin side down first for 8-9 minutes to get a good char, flip it over and grill the other side for another 8 minutes
serve the chicken with beans & rice and a refreshing slaw

#P&Y Tips:

keep an eye on the bbq when you grill the chicken skin side down – when grease hits high heat might flame up! safety first!



Written by potsandyams

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