Name: Grilled Jerk Drumsticks with Charred Pineapple Salad
Total time: 45 min
Ingredients: 2½ pounds chicken drumsticks; 3 tablespoons jerk seasoning; 2 teaspoons table salt; 1 red onion; 1 pineapple; 1 red bell pepper, stemmed, seeded, and cut into 2-inch planks; 1 jalapeño chile; 3 tablespoons extra-virgin olive oil, divided; 1 tablespoon lime juice; 1 teaspoon packed brown sugar

Why This Recipe Works

Coating the drumsticks in jerk seasoning and starting them over medium heat ensures that the spice crust sets and the meat cooks through before the skin has a chance to burn. A final blast of high heat at the end crisps everything and chars the pineapple and vegetables at the same time, so the whole meal comes together in just one pass on the grill. Grilling the pineapple caramelizes its natural sugars, giving the salad body and a smoky sweetness that plays beautifully against the heat of the jerk. Threading a toothpick through the onion rounds keeps the layers intact on the grill, making them easy to flip. A quick dressing of lime juice, brown sugar, and charred jalapeño ties the salad together with just enough brightness and heat to cut through the richness of the chicken.

Before You Begin

This recipe was developed for a gas grill. You can use store-bought jerk seasoning (if it contains salt, don’t salt the drumsticks) or make your own by combining 1 tablespoon packed brown sugar, 1½ teaspoons ground allspice, 1½ teaspoons pepper, 1 teaspoon garlic powder, ¾ teaspoon dried thyme, ¾ teaspoon dry mustard, and ½ teaspoon cayenne. Leave in the jalapeño seeds for a spicier salad. Serve with rice if desired.

Instructions

Pat 2½ pounds chicken drumsticks dry with paper towels and sprinkle with 3 tablespoons jerk seasoning and 1 teaspoon table salt. Grill chicken over medium fire, covered, until chicken registers 155 degrees, 13 to 18 minutes, flipping halfway through grilling.

Meanwhile, slice 1 red onion into ½-inch-thick rounds and push toothpick horizontally through each round. Peel 1 pineapple, remove core, and cut lengthwise into 8 wedges. Brush onion, pineapple, 1 red bell pepper cut into 2-inch planks, and 1 jalapeño all over with 2 tablespoons extra-virgin olive oil and sprinkle with ½ teaspoon salt.

Increase burners to high. Arrange onion, pineapple, bell pepper, and jalapeño around chicken. Cook, flipping occasionally, until chicken registers at least 175 degrees and vegetables and pineapple are tender and charred, 5 to 10 minutes. Transfer chicken to platter and pineapple and vegetables to cutting board.

Stem and seed jalapeño, then chop fine. Whisk jalapeño, 1 tablespoon lime juice, 1 teaspoon packed brown sugar, and remaining 1 tablespoon oil and ½ teaspoon salt together in large bowl. Remove toothpicks from onion and cut onion, bell pepper, and pineapple into bite-size pieces. Add to dressing and toss to combine. Season with salt and pepper to taste. Serve with chicken.