Jerk Chicken Drumsticks

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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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


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.

Serves 5-6.

Recipe by Lori Longbotham via