HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJerk Chicken Drumsticks
Jerk Chicken Drumsticks

Jerk Chicken Drumsticks

with Rice & Corn Tomato Salsa

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Take a trip to the Caribbean with our jerk spice rubbed chicken drumsticks. They get their island flavour from a mild, aromatic spice blend and some time to roast in the oven. Paired with rice and a charred corn and fresh tomato salsa, this is a feast for the senses!


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Preparation Time50 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 clove


2 sachet

mild Caribbean jerk seasoning


2 packet

chicken drumsticks

2 unit


2 packet

basmati rice

1 bunch

spring onions

2 unit


1 unit


1 bunch


1 unit


Not included in your delivery

olive oil

1 tbs


1 tbs

vinegar (white wine or red wine)

½ tsp

salt (for the chicken)

3 cup


½ tsp

salt (for the rice)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2970 kJ
Fat16.4 g
of which saturates4.6 g
Carbohydrate77.1 g
of which sugars8.4 g
Dietary Fibre0 g
Protein59.1 g
Cholesterol0 mg
Sodium1420 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Chopping board
Large Bowl
Medium Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Combine the garlic, mild Caribbean jerk seasoning, honey, vinegar and salt (for the chicken) in a large bowl with a good drizzle of olive oil. Add the chicken drumsticks and toss to coat. Transfer the chicken mixture to a large baking dish lined with baking paper and bake for 20 minutes. Turn the drumsticks and spoon over any juices in the baking dish. Bake for a further 25-30 minutes, or until the chicken is cooked through. TIP: The spice blend will char slightly, this adds flavour to the dish!


While the chicken is baking, remove the corn from its husk and place directly onto the wire racks in the oven for 20-25 minutes, or until tender. Remove from the oven and set aside to cool.


In a medium saucepan, add the water (for the rice) and salt (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered for another 10 minutes, or until the rice is tender and the water is absorbed. Cover with a lid to keep warm.


Once cool enough to handle, slice the corn kernels off the cob. Thinly slice the spring onion. Finely chop the tomato, cucumber and coriander. Juice the lime to get 2 tsp, then slice the remaining lime into wedges.


Combine the corn, spring onion, tomato, cucumber, coriander and lime juice in a medium bowl and drizzle with olive oil. Season to taste with salt and pepper and toss to combine. TIP: Use as little or as much spring onion as you like!


Divide the rice and jerk drumsticks between plates. Spoon over any sauce from the baking tray and top with the corn salsa. Serve with the remaining lime wedges.