Description
This Easy Jamaican Jerk Chicken recipe offers a flavorful and tender Caribbean-style roast chicken that is simple to prepare. The chicken legs are coated with a spicy, aromatic jerk seasoning blend and baked to perfection, resulting in a deliciously browned and juicy dish perfect for dinner.
Ingredients
Scale
Chicken
- 10 chicken legs
Jerk Seasoning 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°F and position the rack on the lower middle level to ensure even cooking of the chicken legs.
- Mix Seasoning: In a bowl, thoroughly combine olive oil, light 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 form a spice rub paste. Set this mixture aside.
- Prepare Chicken: Pat the chicken legs dry with paper towels to remove excess moisture, then use a fork to poke holes on all sides of the legs to help the marinade penetrate.
- Apply Rub: Using clean hands, evenly spread the jerk seasoning mixture underneath the skin of the chicken legs, pressing it as far under the skin as possible, and with any remaining rub, coat the top of the skin as well.
- Bake Chicken: Arrange the chicken legs on a large rimmed or foil-lined baking sheet, leaving space between each piece. Bake smaller chicken legs for 40 minutes and larger ones for up to 50 minutes, or until the skin is nicely browned and the chicken is cooked through.
- Serve: Remove from the oven and serve immediately, drizzling the drippings from the baking pan over the chicken for extra flavor.
Notes
- For best flavor, allow the chicken to marinate in the jerk rub for at least 1 hour or overnight before baking.
- Adjust the cayenne pepper quantity to control the heat level according to your taste.
- Using a foil-lined baking sheet helps with easy cleanup and even cooking.
- Serve with traditional sides like rice and peas or steamed vegetables for a complete Caribbean meal.
- If you prefer, you can grill the chicken legs after applying the rub for a smoky flavor.
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
