5-6stalks of fresh thyme, fresh makes a huge difference in the flavor
1or 2 Scotch bonnet pepper, Note 1
10dried pimento seeds, aka allspice berries
1teaspoonground black pepper
To make the jerk sauce, combine all the sauce ingredients in a blender and process until smooth.
Place the chicken drumsticks in a large non-reactive bowl (glass or stainless steel) or ziplock bag and add the jerk sauce. Marinade for at least 3 hours, or preferably overnight.
To grill, preheat the grill over medium heat. Lightly oil the grates with paper towel soaked with vegetable oil. If using charcoal grill, pile one side with more charcoal than the other to create 2 level heat.
Remove drumsticks from the marinade, letting the excess sauce to drip off.
Cook the drumsticks on indirect/medium heat (the side with less charcoal) for about 25-30 minutes, turning them over half way through, or until the internal temperature reaches 165°F.
Then transfer onto direct heat (hotter side), or increase the heat to medium high on gas grill, and cook for 3-5 minutes per side, or until the skin is nicely charred. Remove onto a clean plate, rest for 5 minutes before serving.
Note 1: Scotch bonnet peppers are very spicy! Be careful when handling these peppers, and don't touch eyes or other sensitive areas after handling the peppers. It's highly recommended to use disposable gloves to remove seeds.