Marinated with chilli, lime, garlic, cinnamon and all spice, these Jamaican chicken drumsticks pack a flavourful punch. They are an easy weeknight dinner and taste just as good the next day.
If you need to cool down these drumsticks, leave out the chilli.
Preparation time 15 mins, plus at least 1 hour marinating
Cooking time 35 mins
3 tablespoons extra virgin olive oil
1 onion, very finely chopped
2 cloves garlic, finely chopped
1 fresh red chilli, seeded and finely chopped
½ teaspoon ground allspice
¼ teaspoon ground cinnamon
Grated zest and juice of 1 lime
8 chicken drumsticks or thighs, about 700g, skin removed
Lime wedges, to serve
Heat the oil in a small frying pan over medium-low heat. Add the onion, garlic and chilli and cook, stirring frequently, for about 10 minutes, or until the onion softens and starts to brown. Transfer to a large, shallow nonmetallic bowl, add the allspice, cinnamon and the lime zest and juice, then stir well to combine.
Cut a few shallow slits in each piece of chicken, then add to the bowl with the marinade. Turn the pieces to coat thoroughly with the marinade, rubbing it into the slits in the meat. Cover and leave to marinate at room temperature for 1 hour or put in the fridge for up to 24 hours.
Prepare a charcoal barbecue and wait until it has burned down to coals covered with grey ash. Remove the chicken pieces from the marinade and add to the barbecue. Cook, turning and brushing frequently with the marinade, for 20-25 minutes or until cooked all the way through. Or, preheat a gas barbecue hotplate or grill rack to medium-high and cook the chicken over direct heat for 20-25 minutes, turning and basting frequently.
Serve the chicken immediately, garnished with the lime wedges.