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