Create your own savory and refreshing Caribbean Drumsticks meal at home!
Caribbean vacations are known for having something for everyone. At MPOF, we think it’s the same with Caribbean Drumsticks - it’s chicken that has a bit of spice. This meal prep recipe is bursting with the delicious Caribbean inspired flavors of allspice, coconut, garlic, plantains and more. You’re sure to enjoy this chicken recipe on a warm and sunny day - or any day - in minutes with an Instant Pot!
One of the benefits of using an Instant Pot Pressure Cooker is that you have the freedom to do other things in the kitchen and around the house while the cooking happens without you. Cooking chicken drumsticks in your Instant Pot is easy, simple, and dependable. Here we go - let the fun begin!
Bursting with deliciously Caribbean inspired flavors, you’re sure to enjoy these easy Instant Pot drumsticks and refreshing plantain salad!
How long will Caribbean Drumsticks last for?
You can safely store Caribbean Drumsticks in the refrigerator for up to 4 days. Cooked chicken and plantain salad last for the about same amount of time in the fridge, so portion them and store them together for when you’re ready to get at them.
Can Caribbean Drumsticks be frozen?
Cooked chicken is easy to freeze and can be stored for up to three months. Seal the chicken well in a quality meal prep container and they’ll be good when you are. The plantain salad can last in the freezer just as long. Simply place your frozen meal prep in the fridge the night before. The chicken will heat so much better after it has had a chance to thaw. You can reheat Caribbean Drumsticks in the oven or microwave for lunch or dinner.
Caribbean Drumsticks Ingredients:
Drumsticks
- 2.25 lbs. Chicken Drumsticks
- ½ C Roughly Chopped Red Onion
- 2 Tbsp. Fresh Garlic
- 3 tablespoon Melted Coconut Oil
- 2 Tbsp. Dried Cranberries
- ½ Tbsp. Grated Fresh Ginger
- ½ tsp. Ground Coriander
- 1 tsp. Allspice
- 1 C. Water
Salad
- 2 Tbsp. Coconut Oil
- 2 Ripe Medium Plantains, peeled and diced
- 14 oz. Canned Kidney Beans
- 1 C Halved Grape Tomatoes
- 2 Tbsp. Chopped Red Onion
- 1 Tbsp. Minced Jalapeño
- 1 Avocado, cut into chunks
- ¼ C Chopped Cilantro Leaves
Salad Dressing
- Juice of 1 Lime
- 2 Tbsp. Extra Virgin Olive Oil
- 1 tsp. Honey
- ¼ tsp. Pink Himalayan Salt
- ¼ tsp. Ground Black Pepper
How do you make Caribbean Drumsticks?
This recipe is divided into two parts and is done in less than an hour. First, the Caribbean Drumsticks and second, the Plantain Salad.
Let's start with the chicken drumsticks. Start to prepare the chicken by blending the ingredients for its sauce in a blender.
Heat up the Instant Pot on "Saute" mode and a quarter of the blended sauce, then place the drumsticks in the Instant pot and sear both sides for 3 minutes. Once seared, place the drumsticks on trivet in Instant Pot and pour the remaining sauce over the drumsticks. Cook on high for 15 mins, then natural release for 10 minutes before manually releasing the remaining pressure.
Remove drumsticks from Instant Pot and pour cooked sauce over the drumsticks.
For the salad, you’ll start by browning the plantains with coconut oil in a large pot or skillet over medium-high heat.
In a medium-sized mixing bowl, toss the beans, tomato, red onion, and jalapeño. That’s it! Set it aside for a final combination in the last step.
Let’s finish with the salad dressing: whisk the dressing ingredients until thoroughly combined. Add the avocado, cilantro, and plantains to the medium mixing bowl along with everything else, gently folding or tossing it together until well-coated with dressing.
Serve, store, and enjoy!
How to portion Caribbean Drumsticks?
Storing your chicken meal prep recipe is easy with our Dual Compartment Meal Prep Container! Place the drumsticks in the 2-cup compartment and your Plantain Salad in the 1-cup compartment the other.
More Chicken Drumstick meal prep recipes:
One Pan Garlic & Herb Chicken Drumsticks with Patty Pan Squash
The Top 20 Chicken Meal Prep Recipes for 2019 are main dishes that will fill your belly for weeks.
Other tips for making Caribbean Drumsticks:
Make sure to use medium-heat for the plantains. They need a bit of time to cook and you don’t want to overcook the outside and undercook the inside.
Choose the freshest and - if possible - organic vegetables and drumsticks to feel as good about your food as it’s going to make you feel.
Removing the skin from the drumsticks allows the spices to marinate directly into the chicken for more bursts of flavor.
For a more authentic flavor, opt for a gluten-free dry rub to compliment the sauce.
If you’re feeling extra spicy, book yourself some tickets to the Caribbean!
Equipment
- Instant Pot
Ingredients
- 2.25 lbs. Chicken Drumsticks
- ½ Cup Roughly Chopped Red Onion
- 2 Tbsp. Fresh Garlic
- 3 tablespoon Melted Coconut Oil
- 2 Tbsp. Dried Cranberries
- ½ Tbsp. Grated Fresh Ginger
- ½ tsp. Ground Coriander
- 1 tsp. Allspice
- 1 Cup Water
Salad:
- 2 Tbsp. Coconut Oil
- 2 medium Ripe Plantains peeled and diced
- 14 oz. Canned Kidney Beans
- 1 Cup Halved Grape Tomatoes
- 2 Tbsp. Chopped Red Onion
- 1 Tbsp. Minced Jalapeño
- 1 Avocado cut into chunks
- ¼ Cup Chopped Cilantro Leaves
Salad Dressing:
- 1 Lime juiced
- 2 Tbsp. Extra Virgin Olive Oil
- 1 tsp. Honey
- ¼ tsp. Pink Himalayan Salt
- ¼ tsp. Ground Black Pepper
Instructions
Drumsticks:
- Add all ingredients to a blender (except drumsticks) and blend until well-combined.
- Heat Instant Pot on Sautee mode and a quarter of the prepared sauce — place drumsticks in Instant pot and sear on both sides (~3 mins.)
- Next, place drumsticks on trivet in Instant Pot — pour remaining sauce over drumsticks, and set Instant Pot to Pressure Cook on high for 15 mins. then natural release for 10 minutes be-fore manacling releasing remaining pressure.
- Remove drumsticks from Instant Pot and pour cooked sauce over the drumsticks.
Salad:
- Heat a large pot or skillet over medium-high heat — once heated, add coconut oil and plan-tains until golden brown and slightly tender, stir occasionally. Once cooked, set aside.
- Now add to a medium sized mixing bowl the beans, tomato, red onion, and jalapeño. Set aside.
- In a separate bowl, whisk all dressing ingredients until combined.
- Next, add avocado, cilantro, and plantains to the medium mixing bowl along with everything else, gently folding/tossing together until coated in the dressing.
- Serve, store, and enjoy!
