03 October 2012

Delicious Discoveries - Jerk-Spiced Chicken Drumettes with Mango Chutney

It’s that time of year again, the Epcot International Food & Wine Festival has descended upon the park, bringing with it a bevy of foodies and novice, but hungry, hordes. While many of us won’t be able to make it down for the event, that doesn’t mean we can’t cook up a few of the dishes in our own kitchens. For the month of October, the Main Street Gazette will have you covered as we serve up some recipes and walk-throughs from festivals past, current dishes, and fan favorites!

To kick things off, especially since we are firmly entrenched in the college and NFL football seasons, we’re going to start with a dish that is sure to spice up your viewing or tailgating party! Jerk-Spiced Chicken Drumettes with Mango Chutney from the Caribbean kiosk.



20 Chicken Drumettes
2 Tbsp. Vegetable Oil
2 Tbsp. Garlic Powder
2 ½ Tsp. Thyme (dried)
2 Tsp. Ground Allspice
2 Tsp. Ground Black Pepper
½ Tsp. Ground Cinnamon
½ Tsp. Cayenne Pepper
½ Tsp. Salt


Rub drumettes with vegetable oil, place in gallon zip lock bag and set aside.
Mix together garlic powder, thyme, allspice, black pepper, cinnamon, cayenne pepper, and salt in a small bowl.
Add to bag with drumettes, seal, and massage until all drumettes are covered in jerk spice.
Marinate in refrigerator for 24 hours.
After 24 hours, preheat oven to 350°F.
Line 15x10 baking sheet with foil.
Place marinated drumettes on baking sheet and bake for 35 to 40 minutes or until fully cooked.
Serve with Mango Chutney.



1 ¼ Cups Mangos (diced – approximately 2 small mangos)
2 Small Hot Chile Peppers (minced – membrane and seeds removed)
1 Clove Garlic
½ Red Bell Pepper (diced – membrane and seeds removed)
½ Onion (diced)
2 Tbsp. Light Brown Sugar (firmly packed)
2 Tbsp. Granulated Sugar
¼ Cup White Distilled Vinegar
½ Tbsp. Fresh Ginger (peeled and minced)
¼ Tsp. Allspice
1/8 Tsp. Coarse Salt
1/8 Tsp. Cinnamon
1/8 Tsp. Ground Cloves
1/8 Tsp. Nutmeg


Stir together all ingredients in a medium saucepan over medium-high heat, bring to a boil.
Reduce heat to low and allow to simmer for 25 minutes or until mixture thickens, stir frequently.
Cool and serve with Jerk-Spiced Chicken Drumettes.
Leftover chutney will keep in a refrigerated, air-tight container for 3 – 4 days.
The drumettes and chutney require a bit of planning and prepping, considering the drumettes require 24 hours to marinate, but overall this is a really simple way to make a unique part dish that is great for die-hard tailgaters and foodies who have come along to your event (or, if you’re like me, a die-hard football foodie!).

The drumettes don’t seem to have a lot of heat to them right off of the bat, but it builds as you go through the drumette and subsequent drumettes. I like a bit more crunchy bits to my wings, and as these were baked not fried, I did turn up the heat to broil for the last few minutes and kept a close eye on them to be certain they didn’t burn.

The chutney was super simple and super delicious. My wife refused to let me use the chile peppers I had picked out and relegated me to jalapenos. There was some heat here, but with the acidic and sweet nature of the chutney, a hotter pepper would have provided a great balancing point for the condiment. This can be a bit deceiving to those who expect this cold accompaniment to help relieve the heat of the drumettes, so make sure your guests know this chutney may bite them back!

What are you waiting for? Get out to your grocery store and get ready to cheer on your team this weekend with a drumette from the Epcot International Food & Wine Festival clutched in your raised fist!

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