Jerk Chicken Drumsticks Rice Peas: A Flavorful Caribbean Feast

Jerk Chicken Drumsticks with Rice and Peas: Prepare to embark on a culinary journey to the sun-kissed shores of Jamaica, right from your very own kitchen! Imagine sinking your teeth into succulent, perfectly spiced chicken, its smoky aroma filling the air, paired with fluffy, coconut-infused rice and peas. This isn’t just a meal; it’s an experience.

Jerk cuisine, with its fiery blend of Scotch bonnet peppers, allspice, and other aromatic spices, has a rich history deeply rooted in Jamaican culture. Originating with the Maroons, escaped slaves who developed the unique cooking style of preserving and flavoring meat, jerk has evolved into a globally recognized and beloved flavor profile. The term “jerk” refers to both the spice blend and the method of cooking, traditionally done over pimento wood, imparting a distinctive smoky flavor.

What makes Jerk Chicken Drumsticks with Rice and Peas so irresistible? It’s the perfect harmony of flavors and textures. The intense heat of the jerk seasoning is balanced by the sweetness of the chicken and the creamy, comforting rice and peas. It’s a dish that’s both exciting and satisfying, perfect for a weeknight dinner or a weekend gathering. Plus, using drumsticks makes it incredibly easy to prepare and enjoy. So, are you ready to bring a taste of the Caribbean to your table? Let’s get cooking!

this Recipe

Ingredients:

• For the Jerk Marinade:
• 12-15 Chicken Drumsticks (about 3 lbs)
• 4-6 Scotch Bonnet Peppers, seeded and finely chopped (adjust to your spice preference!)
• 2 large Yellow Onions, roughly chopped
• 6-8 cloves Garlic, minced
• 2 inch piece of Ginger, peeled and roughly chopped
• 4-6 stalks Green Onions, roughly chopped
• 2 tbsp Allspice Berries, ground
• 1 tbsp Dried Thyme
• 1 tbsp Ground Cinnamon
• 1 tsp Ground Nutmeg
• 1 tsp Ground Cloves
• 1/2 tsp Cayenne Pepper (optional, for extra heat)
• 1/4 cup Soy Sauce
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Brown Sugar, packed
• 2 tbsp Olive Oil
• 1 tbsp Salt (or to taste)
• 1 tsp Black Pepper (or to taste)
• Juice of 1 Lime
• For the Rice and Peas:
• 2 cups Long Grain Rice (Basmati or Jasmine work well)
• 1 (13.5 oz) can Coconut Milk, full fat
• 1 (15 oz) can Kidney Beans, drained and rinsed (the “peas”)
• 2 cups Chicken Broth (or water)
• 2-3 sprigs Fresh Thyme
• 1-2 cloves Garlic, minced
• 1 small Onion, finely chopped
• 1 Scotch Bonnet Pepper, whole (optional, for flavor – do NOT cut it open unless you want it very spicy!)
• 1 tbsp Butter or Coconut Oil
• 1/2 tsp Salt (or to taste)
• 1/4 tsp Black Pepper (or to taste)

Preparing the Jerk Chicken Marinade:

Okay, let’s get started with the heart of this dish – the jerk marinade! This is where all the amazing flavor comes from, so don’t skimp on the ingredients. Trust me, it’s worth it!

1. Combine the Ingredients: In a blender or food processor, combine the Scotch bonnet peppers, yellow onions, garlic, ginger, green onions, allspice, dried thyme, cinnamon, nutmeg, cloves, cayenne pepper (if using), soy sauce, apple cider vinegar, brown sugar, olive oil, salt, pepper, and lime juice.
2. Blend Until Smooth: Blend all the ingredients until you have a smooth paste. You might need to scrape down the sides of the blender a few times to ensure everything is fully incorporated.
3. Taste and Adjust: Give the marinade a taste. Remember, Scotch bonnets are HOT, so be careful! Adjust the seasoning to your liking. If it’s too spicy, add a little more brown sugar or lime juice. If it needs more salt or pepper, add accordingly.

Marinating the Chicken:

Now that we have our flavorful jerk marinade, it’s time to get those drumsticks soaking in all that goodness. The longer you marinate the chicken, the more flavorful it will be. I recommend at least 4 hours, but overnight is even better!

1. Prepare the Chicken: Place the chicken drumsticks in a large bowl or resealable plastic bag.
2. Coat the Chicken: Pour the jerk marinade over the chicken, making sure each drumstick is thoroughly coated. Use your hands (or tongs) to massage the marinade into the chicken.
3. Marinate: Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight. The longer it marinates, the more intense the flavor will be. If marinating overnight, turn the chicken occasionally to ensure even marination.

Cooking the Jerk Chicken:

There are several ways to cook jerk chicken – grilling, baking, or even pan-frying. I prefer grilling for that authentic smoky flavor, but baking is a great option if you don’t have a grill or the weather isn’t cooperating. I’ll provide instructions for both methods.

Grilling Instructions:

1. Preheat the Grill: Preheat your grill to medium heat (about 350-400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
2. Grill the Chicken: Remove the chicken drumsticks from the marinade (discard the marinade). Place the drumsticks on the grill, making sure not to overcrowd them.
3. Cook and Turn: Grill the chicken for about 25-30 minutes, turning frequently to ensure even cooking and prevent burning. The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.
4. Rest: Remove the chicken from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Baking Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper or foil for easy cleanup.
3. Arrange Chicken: Remove the chicken drumsticks from the marinade (discard the marinade). Place the drumsticks on the prepared baking sheet, making sure they are not touching.
4. Bake: Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.
5. Broil (Optional): For a more charred and crispy skin, broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
6. Rest: Remove the chicken from the oven and let it rest for 5-10 minutes before serving.

Making the Rice and Peas:

Now, let’s move on to the rice and peas – the perfect accompaniment to our spicy jerk chicken. This is a classic Caribbean dish that’s both flavorful and comforting.

1. Sauté Aromatics: In a medium saucepan, melt the butter or coconut oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3-5 minutes.
2. Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth (or water). Add the sprigs of fresh thyme and the whole Scotch bonnet pepper (if using). Remember, do NOT cut the Scotch bonnet open unless you want a very spicy dish!
3. Bring to a Boil: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes. This allows the flavors to infuse into the liquid.
4. Add Rice and Peas: Stir in the rice and drained and rinsed kidney beans (the “peas”). Season with salt and pepper to taste.
5. Simmer Until Cooked: Cover the saucepan and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not stir the rice during cooking, as this can make it sticky.
6. Fluff and Rest: Once the rice is cooked, remove the saucepan from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to steam and become fluffy. Remove the thyme sprigs and Scotch bonnet pepper before serving.
7. Fluff with a Fork: Before serving, fluff the rice with a fork to separate the grains.

Conclusion:

So, there you have it! These Jerk Chicken Drumsticks with Rice and Peas are more than just a meal; they’re a vibrant explosion of Caribbean flavor that’s surprisingly easy to achieve in your own kitchen. I truly believe this recipe is a must-try for anyone looking to add a little spice and sunshine to their dinner routine. The succulent, marinated chicken, infused with that signature jerk heat, paired with the creamy, coconutty rice and peas, creates a symphony of textures and tastes that will have you coming back for seconds (and thirds!).

What makes this recipe so special? It’s the perfect balance of sweet, savory, and spicy. The jerk marinade, with its blend of scotch bonnet peppers, allspice, thyme, and other aromatic spices, penetrates deep into the chicken, creating a flavor that’s both bold and complex. And the rice and peas, cooked in coconut milk with scallions and thyme, provide a comforting and slightly sweet counterpoint to the fiery chicken. It’s a culinary dance that your taste buds will thank you for!

But the best part? This recipe is incredibly versatile! Feel free to adjust the heat level to your liking by using more or fewer scotch bonnet peppers. If you’re not a fan of drumsticks, you can easily substitute chicken thighs or even a whole chicken cut into pieces. For a vegetarian option, try marinating tofu or portobello mushrooms in the jerk marinade and grilling them to perfection. And don’t be afraid to experiment with different variations of the rice and peas. Add some kidney beans for extra protein, or throw in some chopped vegetables like carrots or bell peppers for added color and nutrients.

Serving Suggestions and Variations:

• Serve with a side of coleslaw for a refreshing contrast to the spicy chicken.
• Add a dollop of mango salsa for a sweet and tangy twist.
• Grill some pineapple slices and serve them alongside the chicken for a tropical touch.
• Make it a complete meal by adding some steamed vegetables like broccoli or green beans.
• For a spicier kick, add a scotch bonnet pepper to the rice and peas while cooking.
• If you don’t have scotch bonnet peppers, you can substitute habanero peppers or a few dashes of your favorite hot sauce.
• For a sweeter flavor, add a tablespoon of brown sugar to the jerk marinade.

I’m so confident that you’ll love this jerk chicken drumsticks recipe that I can’t wait to hear about your experience! Don’t be shy – give it a try and let me know what you think. Did you make any modifications? What did you serve it with? Share your photos and comments in the comments section below. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own.

So, what are you waiting for? Gather your ingredients, fire up the grill (or oven!), and get ready to experience the taste of the Caribbean. I promise you won’t be disappointed. Happy cooking!

Remember to tag me in your photos on social media so I can see your delicious creations! I’m excited to see your take on this classic dish. Enjoy!