Jerk-spiced chicken drumsticks

Slow-cooked in jerk seasoning, these drumsticks are tender and delicious, gorgeous as a starter or to hand around at a party.

  • 4 hrs 30 mins cooking
  • Serves 4
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Jerk-spiced chicken drumsticks
  • 2 tablespoon olive oil
  • 8 chicken drumsticks (1.2kg)
  • 4 green onions (scallions), chopped coarsely
  • 5 centimetre (2-inch) piece fresh ginger (25g), grated
  • 1 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 2 fresh long green chillies, chopped coarsely
  • 1 teaspoon cracked black pepper
  • 2 clove garlic, crushed
  • 3 teaspoon finely chopped fresh thyme
  • 2 tablespoon light brown sugar
  • 1 tablespoon cider vinegar
  • 2 tablespoon orange juice


Jerk-spiced chicken drumsticks
  • 1
    Heat half the oil in a large frying pan; cook chicken, turning, until browned all over. Place chicken in a 4.5-litre (18-cup) slow cooker.
  • 2
    Meanwhile, process onion, ginger, spices, chilli, pepper, garlic, thyme and remaining oil until finely chopped. Add sugar, vinegar and juice; process until smooth. Pour paste over chicken. Cook, covered, on low, for 4 hours. Season to taste.
  • 3
    Serve chicken with sauce; sprinkle with extra thyme, if you like.


To freeze; complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.

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