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Flavorful Grilled Jerk Chicken Drumsticks Recipe with Easy Pineapple Slaw

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This recipe features tender, juicy grilled jerk chicken drumsticks paired with a fresh, tangy pineapple slaw, delivering a perfect balance of heat and sweetness inspired by Caribbean flavors.

Ingredients

Scale
  • 8 chicken drumsticks (about 2 lbs / 900 g)
  • 3 garlic cloves, minced
  • 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tbsp ground allspice
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 tbsp brown sugar
  • 1 small scotch bonnet pepper or habanero, finely chopped (reduce or omit if spice-sensitive)
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 3 tbsp olive oil or vegetable oil
  • Salt and black pepper to taste
  • 1 cup fresh pineapple, finely chopped
  • 2 cups green cabbage, shredded
  • ½ cup red bell pepper, thinly sliced
  • ¼ cup red onion, finely diced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 1 tsp honey or agave syrup (optional)
  • Salt and pepper to taste

Instructions

  1. Make the Marinade: In a large bowl, combine minced garlic, fresh thyme, ground allspice, cinnamon, nutmeg, brown sugar, finely chopped scotch bonnet pepper, soy sauce, lime juice, olive oil, salt, and pepper. Mix until well blended (about 5 minutes).
  2. Marinate the Chicken: Add the chicken drumsticks to the marinade, tossing to coat each piece thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight. If short on time, marinate for at least 30 minutes.
  3. Prepare the Pineapple Slaw: In a medium bowl, toss together chopped pineapple, shredded cabbage, sliced red bell pepper, diced red onion, and chopped cilantro. Drizzle with lime juice and honey, then season with salt and pepper. Mix well and refrigerate until serving (about 10 minutes).
  4. Preheat and Oil Your Grill: Heat grill to medium-high (about 375°F / 190°C). Brush grates with oil to prevent sticking.
  5. Grill the Drumsticks: Place drumsticks on the grill spaced evenly. Grill for 25–30 minutes, turning every 5–7 minutes for even char and cooking through. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Skin should be caramelized and slightly crispy.
  6. Rest and Serve: Remove drumsticks from grill and let rest for 5 minutes to lock in juices. Serve with chilled pineapple slaw.

Notes

Marinate chicken overnight for best flavor. Adjust spice level by reducing or removing seeds from the scotch bonnet pepper. Use tongs to turn drumsticks to avoid piercing meat and losing moisture. Rest chicken after grilling to keep it juicy. Pineapple slaw should chill at least 30 minutes before serving for best flavor. If no grill is available, bake at 425°F (220°C) on a wire rack for 35-40 minutes, flipping halfway.

Nutrition

Keywords: jerk chicken, grilled chicken, pineapple slaw, Caribbean recipe, spicy chicken, summer grilling, easy dinner

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