Description
This Easy Jamaican Jerk Chicken Recipe offers a simple yet authentic Caribbean flavor with perfectly roasted chicken legs coated in a bold and aromatic jerk spice rub. Ideal for a tasty and tender dinner, this recipe brings the vibrant taste of Jamaica to your kitchen with minimal effort.
Ingredients
Scale
Chicken
- 10 chicken legs
Jerk Spice Rub
- 1/3 cup olive oil
- 2 tablespoons light brown sugar (packed)
- 1 tablespoon dried thyme
- 2 teaspoons ground allspice
- 2 teaspoons smoked paprika
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 1/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and position the rack on the lower middle level for optimal cooking.
- Make the Spice Rub: In a bowl, thoroughly combine olive oil, brown sugar, dried thyme, ground allspice, smoked paprika, cinnamon, ground ginger, ground cloves, cayenne pepper, garlic powder, onion powder, kosher salt, and freshly ground black pepper to create a jerk spice paste. Set aside.
- Prepare Chicken Legs: Use paper towels to pat the chicken legs dry, removing excess moisture. Poke holes all over the chicken legs with a fork to help the flavors penetrate.
- Apply the Rub: Spread the jerk spice mixture evenly underneath the skin of each chicken leg by carefully lifting the skin and pressing the mixture deep beneath with clean hands. Also, coat the top of the skin thoroughly for maximum flavor.
- Arrange and Bake: Place the seasoned chicken legs onto a large rimmed baking sheet lined with foil, spacing them apart to ensure even roasting. Bake in the preheated oven for 50 minutes for larger chicken legs, or 40 minutes for smaller ones, until the skin is nicely browned and the meat is cooked through.
- Serve: Serve immediately, spooning the flavorful drippings from the baking pan over the chicken for added moisture and taste.
Notes
- For extra heat, increase the cayenne pepper slightly, but be careful not to overpower the other spices.
- For more authentic flavor, marinate the chicken with the rub for a few hours or overnight in the refrigerator before baking.
- Use a meat thermometer to check for doneness; the internal temperature should reach 165 degrees Fahrenheit.
- Serve with traditional sides like rice and peas or a fresh mango salsa to complete the meal.
- If you prefer, substitute chicken legs with thighs or drumsticks, adjusting cook time as needed based on size.
Nutrition
- Serving Size: 1 chicken leg
- Calories: 232 kcal
- Sugar: 2 g
- Sodium: 654 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.02 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 117 mg
