Jerk Chicken Lollipops
Explore the bold flavors of Jerk Chicken Lollipops! Dive into these succulent, spicy chicken drumettes perfect at your next event.
What will I need for this recipe?
Chicken Drumsticks – Chicken drumsticks are flavorful, juicy, versatile, cost-effective, and nutrient-rich. They are easy to cook and great as a hearty appetizer.
Jerk Seasoning – Jerk seasoning is a spicy Jamaican blend featuring Scotch Bonnet peppers, allspice, thyme, garlic, and ginger. It adds a unique twist to a classic dish.
Avocado Oil – The avocado oil is used in the marinade for the chicken. You can also use olive oil if you have this on hand.
Soy Sauce – Soy sauce adds umami, saltiness, and depth of flavor to the marinade which enhances the taste of the meat and also helps to tenderize it.
Brown Sugar – Brown sugar adds sweetness to the marinade and also promotes caramelization to give the chicken a flavorful crust.
Lime Juice – Lime juice adds acidity, which tenderizes the meat while also giving it a citrusy tang.
Sofrito – Sofrito adds vibrant flavors, aromatics, and depth, complementing the spicy jerk seasoning on the chicken drumettes. It is optional to add into the marinade but will make a big difference in the flavors.
Cilantro – The cilantro is used as a garnish on the jerk chicken lollipops so it is optional, but will give the dish a fresh element when serving.
Sofrito
Onion – Yellow onions will add a sweetness and is a savory foundation to the Sofrito.
Green Bell Pepper – Green bell peppers add a mild sweetness to the Sofrito and texture.
Red Bell Pepper – Red bell peppers add a vibrant color and mild fruity flavor.
Garlic – Garlic adds pungency, depth, and aromatic flavors.
Cilantro – Cilantro adds a fresh, citrusy flavor and brings brightness to the mixture.
Olive Oil – You can also use avocado oil but the oil helps bring the ingredients together.
How to make Jerk Chicken Lollipops
Sofrito & Marinade
Start by making the Sofrito by blending all ingredients in a blender or food processor. Set aside.
Preheat your grill to medium-high heat or your oven to 425 degrees F.
In a bowl, combine the jerk seasoning, olive oil, soy sauce, brown sugar, Sofrito and lime juice to make a marinade.
Marinade
Place the chicken drumsticks in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken to coat evenly. Let it marinate in the refrigerator for at least 1 hour, or overnight for more flavor.
Remove the drumsticks from the marinade and let any excess drip off.
Grill or Bake
Grill the drumsticks for about 15-20 minutes, turning occasionally, until the chicken is cooked through and the skin is nicely charred. Or if using the oven, cover the tips with foil and place the drumsticks in the oven on a baking sheet with a wire rack. Bake for 40-45 minutes. Using remaining marinade, baste the drumsticks every 10 minutes. After 40 minutes, brush with your favorite bbq sauce mixed with 1 teaspoon of your favorite jerk paste. Mine is walkers wood. Place on a low broil for 3-5 minutes.
Plating & Serving
Remove the drumsticks from the grill or oven and let them rest for a few minutes.
Optional: Garnish with chopped fresh cilantro for added freshness and flavor.
Serve your jerk chicken drumstick lollipops hot and enjoy!
Jerk Chicken Lollipops
Ingredients
- 8 Chicken Drumsticks
- 1/4 Cup Jerk Seasoning
- 2 TBSP Avocado Oil
- 2 TBSP Soy Sauce
- 2 TBSP Brown Sugar
- 1 TBSP Lime Juice
- Sofrito for Marinade Optional
- Cilantro Chopped, for garnish
Sofrito
- 1 Large Onion Chopped
- 1 Green Bell Pepper Chopped
- 1 Red Bell Pepper Chopped
- 4 Garlic Cloves Minced
- 2 Bunches Cilantro
- 1 TBSP Olive Oil
- Salt and Pepper To taste
Instructions
- Start by making the Sofrito by blending all ingredients in a blender or food processor. Set aside.
- Preheat your grill to medium-high heat or your oven to 425 degrees F.
- In a bowl, combine the jerk seasoning, avocado oil, soy sauce, brown sugar, sofrito and lime juice to make a marinade.
- Place the chicken drumsticks in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken to coat evenly. Let it marinate in the refrigerator for at least 1 hour, or overnight for more flavor.
- Remove the drumsticks from the marinade and let any excess drip off.
- Grill the drumsticks for about 15-20 minutes, turning occasionally, until the chicken is cooked through and the skin is nicely charred. Or if using the oven, cover the tips with foil and place the drumsticks in the oven on a baking sheet with a wire rack. Bake for 40-45 minutes. Using remaining marinade, baste the drumsticks every 10 minutes. After 40 minutes, brush with your favorite bbq sauce mixed with 1 teaspoon of your favorite jerk paste. Mine is walkers wood. Place on a low broil for 3-5 minutes.
- Remove the drumsticks from the grill or oven and let them rest for a few minutes.
- Optional: Garnish with chopped fresh cilantro for added freshness and flavor.
- Serve your jerk chicken drumstick lollipops hot and enjoy!
FAQ
How long should I marinade the chicken for optimal flavor?
I recommend marinading overnight because the longer the marinade is allowed to sit the better the flavor will be. However, if you are making these up quickly then allow to marinade for at least 1 hour.
What else can I serve with these Jerk Chicken Lollipops?
A few other appetizers that you can serve are Jalapeño Popper Dip, Deviled Eggs with Jalapeño Bacon Jam, or Buffalo Chicken Wonton Cups!
I Hope You Enjoy This Recipe!
If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen!
I am definitely going to try! You do not explain how to cut the drumstick to make the lollipop drumstick.
That is a great question! When I purchased the ingredients the chicken was already precut that way. You can definitely french the chicken drumsticks at home to prepare them for this recipe. Basically you are cutting the meat from the top of the bone and then pushing the meat into an arranged round form at the other.