Most of the work it takes to make this Island favourite is done in advance. You can put everything together in the morning and then all that’s left to do is to pop the chicken in the oven when you’re ready! Serve this flavourful entrée with a traditional Jamaican rice and peas to treat your taste buds to a trip you don’t have to pack any luggage for.
1/2 cup navel orange juice, freshly squeezed (125 mL)
1/4 cup canola oil (60 mL)
1 white onion, quartered (1)
1 green onion, sliced (1)
2 garlic cloves, crushed (2)
1 (1-inch/2.5 cm) piece of peeled ginger, chopped (1)
2 Tbsp soy sauce (30 mL)
2 Tbsp white vinegar (30 mL)
2 Tbsp brown sugar (30 mL)
1 jalapeño pepper, seeded and diced (1)
2 tsp ground allspice (10 mL)
1 tsp thyme leaves, dried (5 mL)
1 tsp nutmeg (5 mL)
1/2 tsp cinnamon (2 mL)
8 chicken drumsticks (8)
1/2 cup navel orange juice, freshly squeezed (125 mL)
1/4 cup canola oil (60 mL)
1 white onion, quartered (1)
1 green onion, sliced (1)
2 garlic cloves, crushed (2)
1 (1-inch/2.5 cm) piece of peeled ginger, chopped (1)
2 Tbsp soy sauce (30 mL)
2 Tbsp white vinegar (30 mL)
2 Tbsp brown sugar (30 mL)
1 jalapeño pepper, seeded and diced (1)
2 tsp ground allspice (10 mL)
1 tsp thyme leaves, dried (5 mL)
1 tsp nutmeg (5 mL)
1/2 tsp cinnamon (2 mL)
8 chicken drumsticks (8)
