Description
This Easy Jamaican Jerk Chicken Recipe offers a flavorful, tender Caribbean-style roast chicken that is simple to prepare and perfect for a delicious dinner. The chicken legs are coated with a vibrant homemade jerk spice rub and baked to a beautifully browned finish, delivering bold spices and a hint of sweetness.
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 in the lower middle section to ensure even cooking.
- Prepare 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 create a jerk spice rub paste. Set aside.
- Dry and Poke Chicken: Thoroughly dry the chicken legs using paper towels to remove excess moisture, then use a fork to poke holes all over the chicken legs to allow the flavors to penetrate.
- Apply Spice Rub: Evenly spread the jerk spice rub mixture underneath the skin of each chicken leg using your clean hands. Press the rub as far under the skin as possible and also spread it on top of the skin for maximum flavor.
- Arrange and Bake: Place the chicken legs on a large rimmed baking sheet lined with foil, spacing them apart. Bake in the preheated oven for about 50 minutes for larger legs or until nicely browned and cooked through. For smaller legs, bake approximately 40 minutes.
- Serve: Serve the jerk chicken immediately, optionally spooning some drippings from the baking pan over the chicken for extra flavor.
Notes
- For extra heat, increase cayenne pepper slightly or add fresh chopped Scotch bonnet peppers.
- Marinate the chicken legs in the jerk rub for a few hours or overnight for deeper flavor.
- Use foil-lined baking sheet for easier cleanup and to catch drippings.
- Check doneness by ensuring the internal temperature of chicken reaches 165 degrees Fahrenheit.
- Serve with traditional sides such as rice and peas, fried plantains, or steamed vegetables.
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
