Recipe courtesy of chef Devan Rajkumar, Loch & Quay, Toronto
Ingredients:
8 chicken drumsticks
3 tbsp. of jerk marinade
Mango Salsa
1 mango, finely diced
1/2 red pepper, finely diced
5 chives, finely sliced
juice of 1/2 a lime
zest of one lime
1 tsp. olive oil
1/3 tsp. salt
Method:
Remove chicken from fridge one hour prior to cooking. In a mixing bowl, combine chicken with jerk marinade and thoroughly massage into chicken. Allow to marinate for a minimum of four hours — overnight is best. Preheat oven to 375F and line a baking tray with parchment paper. Place chicken skin side up, cook for 10 min and flip. Complete this process three more times over a 35-minute time period. Combine all ingredients for mango salsa in a bowl and set aside until required. When a temperature probe registers at least 165F, remove drumsticks from oven and allow to cool for six to seven minutes before serving. Top with salsa and serve.
