Description
Easy Jamaican Jerk Chicken is a flavorful and tender Caribbean-inspired roasted chicken recipe. This recipe uses a vibrant blend of spices and herbs to create a spicy, aromatic jerk paste that is pressed under the skin of chicken legs and baked to perfection. Ideal for a delicious dinner that captures authentic island flavors with simple ingredients.
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 part of the oven to ensure even cooking and browning.
- Prepare the Jerk 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 paste.
- Dry and Poke Chicken: Use paper towels to thoroughly dry the chicken legs to remove excess moisture. Then, use a fork to poke holes all around each chicken leg to allow the flavors to penetrate deeply.
- Apply Jerk Mixture: Evenly spread the jerk spice mixture underneath the skin of each chicken leg, pressing it thoroughly with clean hands as far beneath the skin as possible, and also spread on top of the skin for maximum flavor.
- Bake the Chicken: Place the chicken legs on a large rimmed baking sheet lined with aluminum foil, spacing them evenly. Bake smaller legs for 40 minutes, or larger legs for 50 minutes, until the chicken is nicely browned and cooked through.
- Serve: Remove from the oven and serve immediately, using the flavorful drippings from the baking pan as a sauce or accompaniment.
Notes
- For more intense flavor, marinate the chicken legs with the jerk spice paste for a few hours or overnight before baking.
- If you prefer less heat, reduce the cayenne pepper to half a teaspoon.
- Using foil-lined baking sheets helps with easy cleanup and prevents sticking.
- Make sure to poke holes in the chicken skin to help the marinade penetrate deeply.
- This recipe can be made with chicken thighs or drumsticks for similar results.
- Serve with traditional sides such as rice and peas or steamed vegetables for a complete Caribbean meal.
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
