Description
This Easy Jamaican Jerk Chicken Recipe offers a flavorful and tender Caribbean-inspired dish featuring juicy chicken legs coated in a fragrant blend of spices and baked to perfection. Perfect for a quick dinner, this recipe brings authentic jerk seasoning with a simple preparation method.
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 the oven: Preheat your oven to 425 degrees Fahrenheit and place the rack on the lower middle position to ensure even cooking.
- Prepare the jerk spice rub: In a bowl, 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 aside.
- Dry and pierce the chicken: Use paper towels to thoroughly dry the chicken legs, removing any excess moisture. Use a fork to poke holes on all sides of the chicken legs to help the marinade penetrate.
- Apply the rub: Evenly spread the jerk spice mixture underneath the skin of each chicken leg, pressing it firmly with clean hands as far under the skin as possible. Also, spread the mixture on top of the skin for maximum flavor.
- Arrange the chicken for baking: Place the chicken legs on a large rimmed baking sheet lined with foil, ensuring there is space between each piece for proper heat circulation.
- Bake the chicken: For smaller chicken legs, bake for 40 minutes. For larger chicken legs, bake for 50 minutes or until the chicken is nicely browned and cooked through.
- Serve: Remove the chicken from the oven and serve immediately, spooning any pan drippings over the chicken for added flavor.
Notes
- Use foil-lined baking sheets for easy cleanup and to catch drippings.
- Adjust cayenne pepper to control the heat level of the jerk seasoning.
- Poking holes in the chicken helps the marinade penetrate for more flavor.
- Allow chicken to rest a few minutes after baking to retain juices before serving.
- This recipe works well with other cuts like thighs or drumsticks with adjusted cooking times.
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
