Easy Jerk Chicken Drumsticks

This week, we’re celebrating Sonoma County with special deals on some of our very favorite local products! Sonoma County is filled with some of the most talented and dedicated artisans the country has to offer, and our stores are packed with hundreds of local brands and thousands of local products, just waiting to become your new favorite! Take a trip to Jamaica by way of Petaluma with this deliciously simple recipe and fresh Rocky Chicken Drumsticks ($1.69/lb) from Petaluma Poultry. Marinated in a spicy Jerk sauce and baked to tender perfection, this chicken is all Caribbean flavor with some serious Sonoma County style. Make them for an easy dinner that tastes amazing, or enjoy them anytime you need some island vibes.

*Prices good through 2/23/21.

  • Serves: 4-6 servings
  • Prep Time: 20 minutes
  • Cook Time: 1 Hour


  • 1 lb. Rocky Chicken Drumsticks
  • 1/4 c. Vegetable Oil
  • 1/4 c. Fresh Lime Juice
  • 1/4 c. Light Soy Sauce
  • 2 Habanero or Scotch Bonnet Peppers, seeds removed (if desired) & finely chopped
  • 1 Yellow Onion, sliced
  • 4 Garlic Cloves, minced
  • 1 tbsp. Fresh Ginger, finely minced
  • 1 tbsp. Brown Sugar
  • 1/4 tsp. Ground Allspice
  • 1/4 tsp. Ground Nutmeg
  • 1 tsp. Ground Thyme
  • 1/2 tsp. Ground Cinnamon
  • 1 tsp. Salt
  • 1 1/2 tsp. Ground Black Pepper
  • Steamed Rice (for serving)


  1. To make the marinade, combine all ingredients except chicken in a large, non-reactive bowl, stirring well to mix in spices. Submerge all drumsticks completely in the marinade, then cover tightly with plastic wrap. Refridgerate and allow chicken to marinate for at least 2 hours or up to 24 hours.

  2. When ready to cook, preheat oven to 350 degrees and prepare a baking tray with a fitted rack. Remove drumsticks from marinade, shaking them to remove excess, then lay in a single layer on prepared rack. Bake for 50 minutes to 1 hour or until drumsticks register 165 degrees at the thickest point; turn drumsticks halfway through cooking. Serve over or with steamed rice.

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