Jerk Chicken Drumsticks with Grilled Pineapple
Fragrant and spicy, these jerk chicken drumsticks are a Caribbean favourite – baked or cooked on the BBQ they’re fantastic for sharing with family or friends. Serve with coleslaw and fries and try this deliciously refreshing side of chargrilled pineapple with a hint of chilli and lime.
Method
Pat the chicken dry with kitchen paper and make some cuts in the flesh to allow the marinade to penetrate. Put into a bowl and add the jerk paste, olive oil, soy sauce, ginger and garlic. Mix well to coat. Cover and marinate for at least 30 minutes or chill to marinate for longer.
Preheat the oven to 200C/180Cfan/Gas 6
Line a baking tray with foil. Remove the chicken from the marinade (reserving any marinade in the bowl) and place the drumsticks on the lined tray. Cook for 25 minutes.
Turn the drumsticks and baste with any remaining marinade. Cook for a further 20-25 minutes or until well browned and cooked through. (Alternatively cook on a medium heat on a BBQ for 35-40 minutes, turning occasionally and brushing with the marinade halfway through.) Rest for 5 minutes.
Meanwhile heat a chargrill pan over a high heat. Place the pineapple wedges on the hot pan for a couple of minutes on each side until chargrill marks appear. Remove from the heat to cool. Put the pineapple in a bowl and add the chilli, lime juice and zest. Add a little salt and toss together.
Scatter the chicken with coriander and serve with the pineapple on the side and some Ainsley Jamaican Rice N’ Peas*
*Part of our Caribbean Creations range – available from Tesco stores now.
Ingredients
- For the Jerk Chicken
- 1 kg of chicken drumsticks
- 1 x sachet of Ainsley Ultimate Jamaican Jerk Paste*
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 4cm root ginger, grated
- 2 cloves of garlic, minced
- handful of coriander leaves, to garnish
- 1 lime, cut into wedges
- For the Chargrilled Pineapple
- 200g fresh pineapple, cut into wedges/thick slices
- 1 medium-hot red chilli (or ½ scotch bonnet chilli), deseeded and finely chopped
- ½ lime, juice and zest
- sea salt