Pepperoncini Marinated Jerk Drumsticks with Mango Salsa | Recipeish | Gustus Vitae

  • Yield: Serves 4.
  • Time Estimate: 1 Hour + an overnight in the fridge.
  • Storage Notes: Best if enjoyed immediately, will keep for up to 3 days covered and refrigerated.
  • Difficulty: Easy.

This easy Jerk BBQ recipe is built for the sunny season, with the overnight sport pepper bath resulting in juicy, spicy chicken that pairs perfectly well with mango salsa, dirty rice, and an ice cold beverage. 


  • 10-12 Chicken drumsticks
  • 1 12oz Jar sport peppers
  • Reserved juice from 1 32oz jar of pepperoncini peppers
  • 2 Tbs Smoked Spanish Paprika
  • 1 Cup whole milk
  • 2 Tbs Taste of Jamaica Seasoning
  • 2 Tbs California Cajun Seasoning
  • 1 1/2 Cups medium grain white rice
  • 1 Cube beef bullion
  • 1 Tbs unsalted butter
  • 1 Green jalapeño pepper
  • 1 Red jalapeño pepper
  • 2 1/2 Ripe mangos
  • 1 Cup rough chopped cilantro
  • 1 1/2 Limes
  • 1/2 Large red onion
  • 1 Yellow or red bell pepper
  • 1 Tbs California Sea Salt
    • The evening before you plan on making this, rinse and pat dry drumsticks, and add to a large mixing bowl.
    • Cover with sport peppers and juice, reserved juice from pepperoncinis, milk, and Smoked Spanish Paprika, mixing well to evenly coat. Cover, and pop in the fridge.
    • The next day, prepare the salsa a couple of hours before you intend to serve to allow all the flavors to get to know each other.
    • In a medium mixing bowl, zest limes before juicing, and add minced onion, bell pepper, super finely chopped jalapeños (with seeds removed), California Sea Salt, chunks of mango, and rough chopped cilantro.
    • Mix well, cover, and reserve in the fridge.
    • Using the traditional method or a rice cooker, make the dirty rice with unsalted butter and beef bullion, then reserve, keeping it warm until needed.
    • Rub a bit of oil on your BBQ grates and bring up to medium heat.
    • Remove marinating drumsticks from fridge and strain, discarding liquid and sport peppers.
    • Allow to drain thoroughly, then transfer to a large bowl, and toss with Taste of Jamaica and California Cajun Seasoning, coating everything as evenly as possible.
    • Grill for 10 minutes, covered, then flip, cooking for a further 10.
    • Remove salsa from the fridge and mix again, adding more California Sea Salt to taste.
    • Serve family-style: a big pile of dirty rice, a heaping of sweet & spicy mango salsa, and a juicy stack of perfectly BBQ'd Jerk drumsticks.