Jamaican Jerk Chicken

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If you’re a fan of jerk sauce, you’ll enjoy this easy Jamaican Jerk Chicken

Jamaican Jerk Chicken recipe from RecipeGirl.com

Jamaican Jerk Chicken

Yield: 4 servings (2 drumsticks per serving)

Prep Time:15 minutes + marinating time

Cook Time:50 minutes

  • 1 bunch green onions (some of the green part too), chopped (3/4 cup)
  • 2 cloves garlic, chopped
  • 1 medium jalapeño chile, chopped (seeds and ribs removed for less heat, if desired)
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon light brown sugar
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cinnamon
  • Kosher salt
  • Eight chicken drumsticks, skinned and trimmed of excess fat
  1. Make the marinade: In a blender, combine scallions, garlic, jalapeño, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; blend until smooth. Set aside 1/4 cup for drizzling after baking.
  2. Place chicken in a large zip baggie. Pour remaining marinade over chicken and roll it around in the bag to coat. Zip it closed and refrigerate, turning once or twice, at least 2 hours, or up to overnight.
  3. Preheat the oven to 375 degrees F. Place the drumsticks in a 9x13-inch pan and pour  marinade on top. Bake until chicken is cooked through, 50 to 60 minutes.
  4. Heat the reserved marinade and drizzle on top of baked chicken for serving.
  • Nutritional Information per serving (Serving size: 2 drumsticks) Calories: 241, Fat: 11.25g, Saturated Fat: 2g, Sugar: 4.5g, Fiber: 1.5g, Protein: 26.5g, Cholesterol: 95.5mg, Carbohydrates: 8.5g
  • Weight Watchers POINTS per 2 drumsticks:  Freestyle SmartPoints: 7, Points Plus Program: 6, Old Points Program: 5
SOURCE: RecipeGirl.com (Adapted from Martha Stewart's Everyday Food)
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  • Heather Rose wrote:

    I’m making this tonight and just got done with blending the marinade. It smells delish!!! I’m sure it will taste as good as it smells. 🙂