Description
This Easy Jamaican Jerk Chicken Recipe offers a flavorful and tender Caribbean-style roast chicken with a vibrant blend of spices. Perfectly seasoned and baked to a beautiful golden brown, this recipe is ideal for a quick yet impressive dinner.
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 425F and position the 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 to create a thick spice rub paste.
- Dry Chicken: Using paper towels, thoroughly pat the chicken legs dry to remove any excess moisture. This helps the skin crisp up during baking. Use a fork to poke holes all around each chicken leg to help the flavor penetrate.
- Apply Spice Rub: Use clean hands to spread the spice rub mixture underneath the skin of each chicken leg. Press the rub as far as possible under the skin for maximum flavor. Then, evenly coat the outside skin with the remaining rub.
- Arrange and Bake: Place the chicken legs spaced apart on a large rimmed baking sheet lined with foil for easy cleanup. Bake in the preheated oven for 50 minutes, or until the chicken is nicely browned and cooked through.
- Serve: Remove the chicken from the oven and serve immediately. Spoon some of the pan drippings over the chicken for extra flavor.
Notes
- For smaller chicken legs, reduce baking time to about 40 minutes to avoid drying out.
- Use kosher salt for best seasoning results and better flavor absorption.
- Adjust cayenne pepper to your preferred spice level; reduce if you prefer less heat.
- Let the chicken rest for a few minutes after baking to allow juices to redistribute before serving.
- Line the baking sheet with foil for easier cleanup of drippings.
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
