Take your drumsticks to a new level with our Lollipop Jerk Chicken recipe. It’s spicy, meaty and everything you’ve hoped for.
The Jamaican jerk is a wet-marinated mixture or a rub, typically applied to pork or chicken. There are TONS of recipes online, and after trying a few, I’ve tweaked them a bit to make them a bit more spicy (and sometimes less spicy as per THIS recipe.)
Also; if you’re wondering what lollipop chicken is.. It’s when a drumstick is cut at the bottom and all the meat is pushed up into a ball that looks like a lollipop – similar to this picture.
- 8 chicken drumsticks
- 1/4 cup vegetable oil
- 1 1/2 teaspoons hot sauce
- 1 teaspoon ground allspice
- 1 teaspoon packed brown sugar
- 1 teaspoon dried minced onion
- 1/2 teaspoon dried garlic powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/3 teaspoon chilli pepper flakes
First, mix all those ingredients together thoroughly.
Pull out the chicken drumsticks. Take a pretty sharp knife and cut the meat and tendons around the bottom of the drumstick (the thin part).
Once that is cut through, PUSH all the meat from the thin end to the bigger end, so roughly half the drumstick is pure bone (see picture to the right). Continue with the rest of them.
Throw all the chicken into a freezer bag and drop in the oil mix you made earlier. Shake until it’s all coated.
Let sit and marinate for roughly 1-4 hours.
When it’s done marinating, pull them out and put them in a dish. (I used a casserole dish because it’s easier and lets them sit in the juices as they cook).
Now for the good part! You’ll need to bake at 350 for 45 minutes. Our lollipop jerk chicken recipe is one of our favourites.
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