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Jerk Chicken Drumsticks

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Serves five to six.

  • by from Fine Cooking
    Issue 84

  • 10 thin scallions, white and tender green parts, coarsely chopped
  • 1 Scotch bonnet or habanero chile, seeded and coarsely chopped
  • 2 Tbs. distilled white-wine vinegar
  • 1 Tbs. fresh thyme leaves
  • 3 medium cloves garlic, chopped
  • 1-1/4 tsp. ground allspice
  • 1 tsp. kosher salt; more as needed
  • 1/2 tsp. freshly ground black pepper
  • 10 chicken drumsticks (3-1/2 lb.)
  • Vegetable oil or cooking spray for the pan
Tip:

Scotch bonnet chiles are authentic, but they’re very hot and can be hard to find; the habanero chile is a good substitute. If you want to tame the heat, use less habanero or Scotch bonnet but don’t substitute a less spicy variety.

In a food processor, pulse the scallions, chiles, vinegar, thyme, garlic, allspice, salt, and pepper to a thick paste.

Transfer the paste to a large bowl, add the chicken, and toss to coat. Let stand for 10 minutes.

Position an oven rack in the center of the oven and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Oil the pan or coat with cooking spray. Arrange the chicken on the broiler pan. Season generously on all sides with salt.

Broil the chicken in the center of the oven, turning once after about 10 minutes, until fully cooked and nicely browned in spots, about 20 minutes total. Transfer to a platter and serve.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 330; Fat (g): fat g 18; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 5; Protein (g): protein g 35; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 200; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 0;

Photo: Scott Phillips

The jerk seasoning in this recipe was fantastic! My family & I aren't accustomed to eating super spicy foods so I made one slight adjustment & added the heat a little at a time. I used 1/4 of a habanero chili pepper and found it to be the perfect amount of heat. I did notice the intensity of the spicy flavor weaken slightly after I cooked the chicken. I will definitely be making this recipe again but I think I'll use chicken breast or perhaps even try it with pork.

I love this recipe. The warning for the heat is there for a reason, if you don't like hot and spicy this might not be for you.

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