Jerk Chicken Drumsticks with Mango Slaw
Fiery, fragrant jerk-marinated drumsticks roasted until sticky, with a cool mango and cabbage slaw to calm the heat.
Raw materials
Marinate at least an hour. Overnight gives deeper flavour.
Ingredients
Method
Wear gloves when handling very hot chillies. Wash hands well afterwards.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Blend the paste
Blend all the jerk paste ingredients to a coarse paste.
- 03Marinate
Score the drumsticks, coat them in the paste and marinate for 1 hour at room temperature, or overnight in the fridge.
- 04Roast
Place on a rack over a tray. Roast at 210 °C for 35 to 40 minutes, turning once, until sticky and charred at the edges. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Make the slaw
Toss the cabbage, mango, onion, coriander, lime, mayo and salt just before serving.
- 06Rest and serve
Rest the drumsticks for 5 minutes. Serve with the slaw and rice.
Questions
Can I use an air fryer?+
Yes. Air fry at 190 °C for 28 to 32 minutes, turning halfway.
How do I tone the heat down?+
Use only 1 chilli and deseed it. Add a little more brown sugar.