The following recipe is based on one for jerk chicken that my father found in Fine Cooking magazine. Wonderful flavor and the drumsticks cook up quickly. Coat the bottom of a broiler pan (under the perforated top part of the pan) with oil. (Note that a broiler pan really works best here. A regular baking pan may warp under the high heat of the broiler.) Arrange the drumsticks on the pan and sprinkle generously with salt. Note that some pieces may cook faster than others, in which case remove the pieces that are done and continue to cook the rest until cooked through.
