Description
Oven baked Jamaican jerk chicken legs with a bold blend of allspice, thyme, cinnamon, ginger, and smoky paprika. Juicy inside, crisp outside, and ready in under an hour.
Ingredients
10 chicken legs
⅓ cup olive oil
2 tablespoons light brown sugar, packed
1 tablespoon dried thyme
2 teaspoons ground allspice
2 teaspoons smoked paprika
¼ to ½ teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 ¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
Instructions
1. Preheat oven to 425°F. Place rack on lower middle position. Line a rimmed baking sheet with foil.
2. In a bowl combine olive oil, brown sugar, thyme, allspice, smoked paprika, cinnamon, ginger, cloves, cayenne, garlic powder, onion powder, kosher salt, and black pepper to form a paste.
3. Pat chicken legs very dry with paper towels. Use a fork to poke holes all around each leg.
4. Gently loosen skin, then spread the jerk paste under the skin and over the outside. Coat thoroughly.
5. Arrange on prepared sheet with space between pieces. Bake 40 minutes for smaller legs or about 50 minutes for larger legs, until nicely browned and at least 165°F internal temperature.
6. Rest 5 minutes. Serve immediately with pan drippings.
Notes
Classic jerk seasoning includes cinnamon. If you are sensitive to it, start with 1/4 teaspoon the first time.
Great with rice and beans or fluffy jasmine rice.
Make extra dry spice blend for your pantry. Add olive oil only when ready to use.
Diet notes, gluten free and low lactose. Method, bake or roast.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Chicken, Main
- Method: Bake, Roast
- Cuisine: Caribbean, Jamaican