Description
This Easy Jamaican Jerk Chicken Recipe offers a flavorful and tender Caribbean-style roast chicken. Marinated with a blend of aromatic spices and baked to perfection, it's a delicious and simple meal perfect for any dinner occasion.
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 oven rack on the lower middle level to ensure even cooking.
- Prepare Spice Rub: In a mixing 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. Mix thoroughly to create the jerk spice rub paste.
- Dry and Prep Chicken: Pat the chicken legs thoroughly with paper towels to remove any excess moisture. Use a fork to poke holes all around each chicken leg to help the flavors penetrate.
- Apply Spice Rub: Evenly spread the jerk spice rub underneath the skin of each chicken leg using clean hands. Press the mixture under the skin as far as possible for maximum flavor, and then spread any remaining rub on top of the skin.
- Arrange on Baking Sheet: Place the chicken legs spaced apart on a large rimmed baking sheet lined with foil to catch drippings and make cleanup easier.
- Bake Chicken: Bake the chicken in the preheated oven for about 50 minutes to ensure larger legs are cooked thoroughly and browned nicely. Smaller legs may take around 40 minutes. Check for doneness by ensuring the internal temperature reaches 165 degrees Fahrenheit and the skin is nicely browned.
- Serve: Remove the chicken from the oven and serve immediately with the flavorful drippings from the baking pan.
Notes
- For best flavor, press the jerk seasoning paste under the skin to infuse the chicken deeply.
- If you prefer less heat, reduce the cayenne pepper to 1/2 teaspoon.
- Use fresh allspice if available for a more authentic jerk flavor.
- Chicken can be marinated with the rub mixture for 2 hours up to overnight in the refrigerator for enhanced taste.
- Line the baking sheet with foil for easier cleanup and to catch drippings for serving.
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
