Jamaican Jerk Chicken Drumsticks

Another baked chicken recipe which I've tried, adapted from Domestic Goddess Wannabe is a recipe full of flavors. Not only that it is healthier but also less messy as the oil doesn't splatter during baking, but most of all it is time saving.  What I need to do is just put them in the oven, set the timer while I get on with my other chores.  As I am only making three chicken drumsticks as compared to the actual recipe of eight, thus I reduce the amount of marinating ingredients for the overall recipe.

Ingredients:

3 chicken drumsticks

Marinade:

3/4 tbsp olive oil

1/2 tbsp light soy sauce

1 tbsp lemon juice

1/3 onion (coarsely chopped)

1/4 tsp ginger powder

3 bird's eye chili (cut a slit across the center but still remain whole)

3 cloves garlic (roughly chopped)

3/4 tsp salt

3/4 tsp black pepper

1 tbsp brown sugar

1/2 tsp cinnamon powder

1/2 tsp allspice powder

dash of ground nutmeg

dash of dried thyme

Garnish: 

Spring onions or coriander leaves

Methods:

1. Add all the marinating ingredients in a bowl and mix until well combined.
2. Place the chicken drumsticks in a zip lock bag, pour the marinating ingredients over the chicken and from outside the bag mush the chicken around to ensure that chicken are well coated.  Seal the bag and let it marinate overnight.
3. Place the chicken on a lightly greased baking tray.
4. Brush with a bit of oil and bake in an Aspen Convention Oven of 180 degree Celsius until lightly brown, turn over the chicken and brush with oil again and continue to bake until the chicken has turn golden brown.
5. Dish onto a serving plate and garnish with spring onions.
6. Serve hot!