Jerk Drumsticks with Pineapple Chutney
Jerk Drumsticks with Pineapple Chutney



  • 12 chicken drumsticks
  • 2.5 tbsp jerk seasoning
  • ½ tbsp each garlic powder and smoked paprika
  • 1 tsp salt flakes
  • 125ml smoky barbecue sauce
  • For the Chutney
  • 1 pineapple, cut into 1cm pieces
  • 250g sugar
  • 100ml white vinegar
  • 1 tbsp curry powder
  • 1 lime, juice only
  • 1 red chilli, finely chopped
  • Place the chicken in a large bowl and mix with the jerk seasoning, salt, spices and barbecue sauce. Cover and marinate for 30 mins, then preheat the oven to 220C. Place the drumsticks on a baking tray and cook for 30 mins.
  • To make the chutney, mix all the ingredients together in a saucepan for 2 mins, stirring occasionally. Remove from the heat and leave to cool, then blitz in a food processor and set aside. When ready, heat the barbecue or griddle until smoking. Cook the drumsticks for 15 mins, turning occasionally. Serve with a dollop of chutney and salad.
1 hr
6 serving

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