My family loves the island flavors of this Pineapple Glazed Jerk Chicken. It features the sweet and spicy flavor combination that always brings a smile to the faces around my kitchen table. Chicken legs are rubbed with jerk seasoning and baked until golden. Glazed with a sweet and spicy pineapple glaze, they’re nothing short of finger licking good.
Just like you, chicken is a regular rotation on our menu. Because of this, coming up with fresh and new ways to make chicken is not only endless, it can be overwhelming, can’t it? These jerk chicken drumsticks are made in the oven and the glaze is made while the chicken is baking. It’s simple enough for a weeknight but tasty enough for company.
You may also like: 18 Ways To Rock Chicken Wings, Slow Cooker Jerk Chicken, Jerk Chicken with Rum Glazed Pineapple and Pineapple Slow Cooker Jerk Tacos.
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Helpful Kitchen Items:
Pineapple Glazed Jerk Chicken
Servings: 8
Ingredients
- 3 lb chicken drumsticks
- 2 tsp Jamaican Jerk seasoning [i.e. McCormick's]
- 4 clove garlic minced
- 3 Tbsp olive oil
- 2 Tbsp brown sugar
- salt and black pepper to taste
- For the glaze:
- 2 Tbsp butter
- 1 large shallot minced [or 1/4 cup red onion]
- 3 Tbsp red bell pepper small dice
- 1 [12] oz jar pineapple preserves
- 2 Tbsp apple cider vinegar
- 2 Tbsp brown sugar
- 1/2 tsp red pepper flakes [or to taste]
Instructions
- Preheat the oven to 375°F. Use an oven safe grill pan, broiler pan, or jelly roll pan fitted with a rack. spritz liberally with cooking spray. Set aside.
- Rinse and pat dry the chicken drumsticks. Mix together the Jamaican Jerk seasoning, minced garlic, olive oil and brown sugar to form a paste. Rub on all sides of the chicken. Season with salt and pepper to your taste.
- Place onto the pan. Sprinkle the top with additional seasoning, if desired. Bake for 30 minutes.
- While the chicken is baking make the glaze. Saute diced shallot or red onion with the red pepper in 2 Tbsp butter until softened, around 4 minutes, Season with salt and black pepper to taste.
- Add the remaining ingredients, mix well. Simmer for for 10-15 minutes until reduced by 1/4 then remove from the heat.
- After baking the chicken for 30 minutes, brush with the glaze. Turn and brush the other side with glaze.
- Bake an additional 10 minutes or until the juices run clear.
- Remove from the oven and rest loosely tented with foil for 10 minutes before serving.
- Serve leftover glaze warm on the side if desired.
Melissa says
April 9, 2014 at 1:40 pmThank you Mary!
Mary Younkin says
April 9, 2014 at 1:23 pmThis chicken sounds fantastic, Melissa!
Sharon says
April 18, 2014 at 7:01 pmThis sounds amazing,but I’m a bit confused about the bake time. It says bake chicken 30 mins. while making the glaze,then bake chicken 30 mins. Is this an additional 30 mins. before basting or the original 30 mins ? I can’t wait to try this.TY
Melissa says
April 18, 2014 at 9:42 pmHi Sharon, I can see how that could be confusing. Bake the chicken for 30 minutes. Make the glaze while it’s baking. After 30 minutes, brush on all sides with the glaze and continue baking for 10 minutes. That’s 40 minutes total depending on your oven, of course. Hope this helps.
shawn swain says
March 28, 2017 at 5:59 pm…..Check for doneness at 165 degrees
Rebecca {foodiewithfamily} says
April 30, 2018 at 1:06 pmWow! This is destined to be a summer classic. I love that pineapple glaze. ❤️
Melissa says
April 30, 2018 at 1:12 pmIt’s pretty yummy, thanks Rebecca!