Jamaican Jerk Drumsticks

1 Jul

Yesterday I made some yummy WW jamaican jerk drumsticks in the crockpot…using jalapenos. If you haven’t cooked with jalapenos take my advice. They secrete a small amount of oil that can burn you. Not third degree burns, just a burning sensation. The last time I used them I swore I washed my hands really well yet to find that I burned my lip ever so slightly when I rubbed it. Well, yesterday about 30 minutes after chopped up the jalapenos, my thumb started hurting. A burning hurting. I couldn’t figure it out exactly but I knew that it had to be from the jalapenos. I just couldn’t understand why it hurt my thumb and not my other fingers. Plus I majorly washed my hands this time.

Then I remembered the prick. The teeny tiny prick that I had forgotten. The jalapeno’s oils had gotten into my teeny tiny prick and caused it to slightly swell and majorly hurt. If I pressed on it, it hurt. I could suck my thumb and taste the burn. I soaked it in milk and it slightly eased the pain. Today it is much better of course.

Note to self: Next time wear some plastic gloves or something ’cause you obviously can’t cut a jalapeno without burning yourself.

So, to get back at that little jalapeno, I’m sharing the recipe.

Jamaican Jerk Drumsticks (Serves 4) – 6 pt


  • 6 scallions, chopped (I just buy the Zatarans dried scallions and throw a couple of handfuls in)
  • 2 jalapeno peppers (The original recipe calls for serrano peppers, but i prefer it with jalapenos. Less spice. Amelia, you will need to use 1 bell pepper instead – much milder!), seeded and roughly chopped
  • 2 tbsp fresh lemon juice (or bottled if you are lazy like me)
  • 2 tbsp honey
  • 1 tbsp canola oil
  • 1 tbsp jamaican jerk seasoning
  • 1 tsp salt
  • 8 chicken drumsticks (about 1/12 pounds), skinned (again i’m lazy and I just pull the skin back to the bottom; it’ll fall off when you get ready to eat)


  1. Put the scallions, peppers, lemon juice, honey, oil, jerk seasoning, and salt in a blender; Process until a smooth paste forms (or in my case, a chunky paste because I use my hand-held blender and it takes forever); 1-2 minutes *
  2. Combine the drumsticks and jerk paste in a 5- or 6-quart slow cooker; mix well. Cover and cook until the drumsticks are fork tender, 3-4 hours on high or 6-8 hours on low.

* By the way, I don’t bother measuring anything. I just guestimate. So sometimes when I make this its a little more liquid than paste and that’s totally fine because it still comes out great. Plus having a little more liquid makes sort of a gravy that you can spoon over your rice.

We serve this with some brown rice and beans. Yummy!


One Response to “Jamaican Jerk Drumsticks”

  1. Jason Sheffield 09/24/2008 at 11:42 AM #

    Wow this stuff is so good.

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