Dinner
Jamaican Me Crazy Roasted Chicken Drumsticks
Most of the work it takes to make this Island favourite is done in advance. You can put everything together in the morning and then all that’s left to do is to pop the chicken in the oven when you’re ready! Serve this flavourful entrée with a traditional Jamaican rice and peas to treat your taste buds to a trip you don’t have to pack any luggage for.
Updated
Ingredients
Jamaican Me Crazy Marinade
- 1/2 cup navel orange juice, freshly squeezed (125 mL)
- 1/4 cup canola oil (60 mL)
- 1 white onion, quartered
- 1 green onion, sliced
- 2 garlic cloves, crushed
- 1 (1-inch/2.5 cm) piece of peeled ginger, chopped
- 2 Tbsp soy sauce (30 mL)
- 2 Tbsp white vinegar (30 mL)
- 2 Tbsp brown sugar (30 mL)
- 1 jalapeño pepper, seeded and diced
- 2 tsp ground allspice (10 mL)
- 1 tsp thyme leaves, dried (5 mL)
- 1 tsp nutmeg (5 mL)
- 1/2 tsp cinnamon (2 mL)
Chicken
- 8 chicken drumsticks
Directions
Jamaican Me Crazy Marinade
- Blend marinade ingredients in food processor until well blended. Place marinade into a plastic resealable bag and add chicken.
- Seal bag and ensure chicken is evenly coated in marinade; place in refrigerator for 6 hours or overnight.
- Preheat oven to 400°F (200°C).
- Remove chicken from bag and discard any remaining marinade.
- Place chicken in a heatproof baking dish and roast for about 45 minutes, or until juices run clear and until reach an internal temperature of 165°F (74°C).
- Serve immediately.
Nutritional Analysis
| Calories | 301 |
|---|---|
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 219 mg |
| Sodium | 341 mg |
| Carbohydrates | 2 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Protein | 46 g |
| Potassium | 600 mg |
