Reggae drumsticks with pineapple chutney recipe
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- Serves 6
- Takes 50 minutes plus marinating
- 353 calories / serving
- Dairy-free
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
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Shop ingredientsEach serving contains
- Energy
- 1475kJ 353.0kcal
- Fat
- 20g
- Saturates
- 7g
- Salt
- 1.7g
- Sugars
- 17g
of the Reference intake
Carbohydrate 21.8gProtein 20.9gFibre 2.0g
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- 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.
