I have been seeing this recipe in literally every cookbook I have been looking at for a while.
I actually first came across this recipe in one of Mary Berry’s cookbooks and well, the picture did not look that appetizing.
Trust me when I say that my father is a visual eater when it comes to food. If it looks colourful he will want more, but if it looks all brown like I dug it out of the mud he is going to pull his face and only want 1 small small piece and then complain that please don’t make it again and then use his cheap mind trick line on me… “All I beg of your is to please make…..,”
The line works sometimes and sometimes, it goes in the one ear and comes out the other.
The other morning, when I forgot to defrost the meat before going to work, I had zero idea of what to make for supper. Take aways are always a no no in our house but will only be tolerated in emergencies. Me forgetting to take out meat is not an emergency.
Seeing as the store on the way home only had a wide selection of chicken I decided to grab a pack of drumsticks and rush home.
The first thing that came to mind when I saw these drum sticks was this Jerk chicken recipe.
It was super easy to make, but as I was saying about visual appearances, it is far from it. The all spice powder and pepper gave the chicken a brownish appearance and when my father saw the left over residue in the baking pan, he thought it reminded him of mud.
He devoured the grilled pineapple slices without complaining. I liked the chicken, the flavours just burst on your tongue and especially when you bite into the crispy chicken skin. Reminds me so much of Jamaica. Not that I have ever been. But Hossain Bolt has invited me many times J
- 8 x chicken drumsticks.
- 3 x tbsp. lime juice.
- 2 x tsp oil.
- 4 x tbsp. onion powder.
- 1 x tsp masala.
- 2 x cloves garlic, crushed.
- 1 x tbsp. all spiced powder.
- 2 x tsp dried thyme.
- Salt and pepper to season
- Grilled pineapple rings
- Whisk together all the ingredients, expect the chicken in a bowl.
- Pour into a sealable plastic bag.
- Place the chicken in the bag and mix it around.
- Seal the bag and pop into the fridge to marinade for 3 hours.
- Pour the chicken and all the marinade into a baking tray.
- Pop into a preheated oven and bake at 180 degrees for 40 minutes or until the chicken is cooked through.
- Garnish with grilled pineapple rings.