Tender Oven-Baked Jerk Chicken Drums

Ingredients:

8 chicken drumsticks (halal) 
2 tbsp olive oil
Juice of 1 lime 
Salt and pepper to taste

For the jerk marinade:
1 small onion, roughly chopped
2 garlic cloves
2 green onions
1 scotch bonnet or habanero pepper (seeds removed for less heat) 
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tsp allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tbsp brown sugar
1 tbsp soy sauce (halal-certified)
1 tbsp white vinegar
1 tbsp lime juice
1–2 tbsp water to blend

Instructions:

Make the marinade: Add all jerk marinade ingredients to a blender or food processor and blend until smooth.

Prep the chicken: Pat chicken drumsticks dry. Rub with olive oil, lime juice, salt, and pepper.

Pour jerk marinade over the chicken in a large bowl or zip-top bag. Marinate for at least 4 hours or overnight for best flavor.

Preheat oven to 400°F (200°C). Line a baking tray with foil and place a rack on top (optional for even cooking).

Arrange chicken on the rack or tray, reserving extra marinade. Bake for 35–40 minutes, basting with leftover marinade halfway through.

For extra char, broil for 2–3 minutes at the end until slightly caramelized.

Let rest for 5 minutes before serving. Serve with rice, slaw, or grilled veggies.

 Prep Time: 15 mins (plus marinating)
 Cook Time: 40 mins
 Total Time: ~55 mins
 Calories: ~280 per drumstick (based on 8 drumsticks)

Bold heat, juicy meat—tag us when your kitchen smells like the Caribbean!