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Reggae drumsticks with pineapple chutney recipe
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Get the exotic flavours of the Caribbean on your grill this summer with these sweet and smoky Reggae chicken drumsticks. Create the perfect pineapple chutney with a devilish kick from a birds-eye chilli – enough to make you hot under the collar but wanting more. See method
Ingredients
- 12 chicken drumsticks
- 2½ tbsp jerk seasoning
- ½ tbsp garlic powder
- ½ tbsp smoked paprika
- 1 tsp salt
- 125ml smoky BBQ sauce
For the pineapple chutney
- 1 large pineapple, peeled, cored and diced into 1cm pieces
- 250g caster sugar
- 100ml distilled white vinegar
- 1 tbsp medium curry powder
- 1 lime, juiced
- 1 bird's-eye chilli, finely chopped
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1475kj
353kcal
18%
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Fat
20g
29%
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Saturates
7g
36%
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Sugars
17g
18%
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Salt
1.7g
29%
of the reference intake
Carbohydrate 21.8g
Protein 20.9g
Fibre 2g
Method
- Put the drumsticks in a large bowl with the jerk seasoning, spices, salt and BBQ sauce. Mix well, cover and marinate in the fridge for 30 mins. Preheat the oven to gas 9, 240°C, fan 220°C. Put the chicken on a baking tray, discarding any leftover marinade, and cook for 30 mins.
- Meanwhile, put the chutney ingredients in a saucepan and bring to the boil for 2 mins, stirring occasionally. Remove from the heat and leave to cool. Pulse in a food processor until smooth, transfer to a bowl and set aside.
- Heat the barbecue until the flames die down and the coals are white and ashy, or heat a griddle pan until smoking. Cook the drumsticks in batches for 15 mins, turning every so often. Set aside and cover with foil while you cook the rest. Serve with 1 tbsp chutney.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.