Jamaican Jerk Chicken Drumsticks

Name: Jamaican Jerk Chicken Drumsticks
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 2
Cuisine: Central American, Caribbean
Ingredients: 0 teaspoons cayenne pepper; 2 teaspoons garlic powder; 0 Tbsps granulated sugar; 1 green onion, chopped; 1 teaspoons ground allspice; 0 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 0 teaspoons ground black pepper; 2 smalls jalapeno peppers, seeded and chopped finely; 1 Tbsps kosher salt; 1 Tbsps lemon juice; 30 milliliters orange juice; 6 skinless chicken drumsticks; 2 Tbsps soy sauce; 2 Tbsps vegetable oil; 59 milliliters white vinegar

Jamaican Jerk Chicken Drumsticks

The recipe Jamaican Jerk Chicken Drumsticks could satisfy your Central American craving in approximately 4 hours and 15 minutes. This gluten free and dairy free recipe serves 2. This main course has 272 calories, 20g of protein, and 18g of fat per serving. A mixture of green onion, garlic powder, ground pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert.

Ingredients

Servings:

0teaspoons

cayenne pepper 2teaspoons

garlic powder 0Tbsps

granulated sugar 1

green onion, chopped 1teaspoons

ground allspice 0teaspoons

ground cinnamon 0teaspoons

ground nutmeg 0teaspoons

ground black pepper 2smalls

jalapeno peppers, seeded and chopped finely 1Tbsps

kosher salt 1Tbsps

lemon juice 30milliliters

orange juice 6

skinless chicken drumsticks 2Tbsps

soy sauce 2Tbsps

vegetable oil 59milliliters

white vinegar

Recommended wine: Gewurztraminer, Pinot Gris, Riesling

Gewurztraminer, Pinot Gris, and Riesling are great choices for Caribbean. You'll want to opt for wines with a bit of sweetness when dealing with spicy Caribbean dishes. Serve these wines chilled so they're even more refreshing. One wine you could try is Chateau Bianca Gewurztraminer. It has 4 out of 5 stars and a bottle costs about 15 dollars.