Jerk Chicken Drumsticks!

by Peachy Palate on June 23, 2016

Chicken drumsticks baked to perfection with spicy slightly sticky crispy jerk coated skin, served with a simple broccoli and cabbage slaw and a side of baked plantain fries.

Jerk Chicken Drumsticks & Plantain Fries  (11) title Jerk Chicken Drumsticks & Plantain Fries  (13)

Chicken on the bone, it’s where it’s at! I’m not a massive fan of chicken breast meat, I eat it when I’ve overdosed on fattier meats for a few days running and need some lean protein. It has it’s place in curries!

Jerk Chicken Drumsticks & Plantain Fries  (5) Jerk Chicken Drumsticks & Plantain Fries  (7)

This chicken would be amazing cooked on your barbecue/outdoor grill. We just haven’t had the weather for it here and the one we have is far from being easy to set up. I’d love to do all my cooking outdoors as much as possible during the summer months. Maybe I just need to invest in a cheaper charcoal option?! In the meantime while I ponder it some more this chicken tastes just awesome as it is from the oven.

I picked up some HUGE organic chicken drumsticks from the market last Sunday. My mum actually commented that they looked more like turkey legs!

Jerk Chicken Drumsticks & Plantain Fries  (10) Jerk Chicken Drumsticks & Plantain Fries  (1) Jerk Chicken Drumsticks & Plantain Fries  (2)

If your chicken pieces are smaller you might need closer to two per person.

I served mine with some baked plantain fries (it being high carb day!) and a simple broccoli red cabbage slaw with an almond butter dressing. I love making use of nut butters for alternative salad dressing and sauces. Way to spruce up your veggies in an instant! Being a Meridian Foods Ambassador I take my job seriously…must eat all the nut butter and find copious ways of using it in recipes!

Finger licking good…the only purpose for that fork was to eat up my veggies, plantain not included.

Jerk Chicken Drumsticks & Plantain Fries  (12) Jerk Chicken Drumsticks & Plantain Fries  (14)

On the carb cycling front I’ve been doing one super high carb day a week for the past few weeks in an effort to gain some more lean muscle mass. I reduce my fat slightly on these days but not a great deal. So far I’m delighted with how I feel eating some more carbs so I may make it two days from next week onwards. I love playing around with my own nutrition and it’s great to feel free enough to do it!

There is always room for more chicken and plantains are a new favourite of mine! Super cheap, an alternative starchy carb option, and my only reason to drop into the slightly odd Asian store near where I live; though I did pick up some purple sweet potatoes whilst I was there the last time and loved them!

What’s your favourite chicken marinade for the summer months?

Jerk Chicken Drumsticks

by Michelle Hunt

Prep Time: 10 minutes + Overnight

Cook Time: 45 – 50 minutes

Keywords: bake roast grill entree gluten-free grain free nut-free paleo soy-free chicken

Ingredients (Serves 2-4)

    Marinade

    • 1/2 tbsp black pepper
    • 1/2 tbsp chili powder
    • 1/2 tsp ground ginger
    • 1/4 tsp dried thyme
    • 1/4 tsp dried parsley
    • 1 spring onion finely chopped
    • 1/2 tbsp coconut aminos
    • 1 tsp raw honey
    • 1 clove of garlic minced
    • 1/4 cup (60ml) freshly squeezed orange juice
    • 1/2 tsp pink Himalayan rock salt

    Chicken

    • 4 large chicken drumsticks or 4 smaller chicken legs (4 drumsticks, 4 thighs) or 8 small chicken drumsticks
    • 1-2 tbsp coconut oil, melted for cooking

    Plantains

    • 2 large green plantains
    • 3 tbsp (42g) coconut oil melted
    • Large flaked sea salt to serve

    Slaw

    • 1/2 cup shredded red cabbage
    • 1/2 cup steamed broccoli florets
    • 2 spring onions finely chopped
    • 2 tbsp coriander finely chopped
    • 2 tbsp (30g) almond butter
    • 1/2 tbsp freshly squeezed lime juice
    • 1/2 tbsp coconut aminos
    • 1/2 tbsp apple cider vinegar
    • 1 tbsp water
    • Pink Himalayan rock salt and black pepper to taste

    Instructions

    Mix together all marinade ingredients or blend in a mini chopper. Place chicken pieces in a large bowl, pour over the marinade and leave in the fridge overnight.

    Preheat oven to 200C (400F).

    Place chicken on a non-stick baking tray or line one with parchment paper. Coat chicken in melted coconut oil and place in the oven for 20 minutes.

    Remove and pour over a couple of tablespoons of the marinade; you can discard the rest. Return to the oven and cook for 20-30 minutes more; until the juices run clear and chicken is cooked through.

    When the chicken is about 20 minutes away from cooking peel plantains using a knife. Create slits down the sides and peel away skin. Slice into thick fries or wedges. Coat plantain fries in melted coconut oil and place into the oven on a baking tray lined with parchment paper for 20 minutes. Toss them halfway through.

    Mix together dressing ingredients for the slaw; everything except the spring onion, red cabbage, coriander and broccoli! Pour dressing over the vegetables, then toss to coat and season to your own taste with salt and pepper.

    Sprinkle plantain fries with coarse salt and serve alongside slaw and chicken drumsticks!

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