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Epicurious

Jerk Spice–Rubbed Chicken Legs

3.5

(5)

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Jerk Spice–Rubbed Chicken LegsPhoto by Alex Lau

We took the traditional Jamaican jerk spice and simplified it. Before you call the authenticity police, give it a try on roast chicken legs.

Ingredients

Serves 4

1 (4-inch) piece cinnamon stick
1 tablespoon plus 1 teaspoon allspice berries
2 teaspoons black peppercorns
2 teaspoons whole cloves
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon dried thyme
1 teaspoon cayenne pepper
1/4 cup olive oil
4 chicken legs (thigh and drumstick)
Kosher salt

Special Equipment

A spice mill or a mortar and pestle

Preparation

  1. Step 1

    Preheat oven to 425°F. Whack cinnamon stick with the back side of a chef’s knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.

    Step 2

    Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 Tbsp. spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30–35 minutes.

  2. Do Ahead

    Step 3

    Jerk spice can be made 3 months ahead. Store airtight at room temperature.

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Reviews (5)

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  • It was good, not great. Followed the advice to slash the chicken and rub in the marinade and let it seep in for a few hours.

    • jsbjk

    • Winnetka, IL

    • 2/20/2021

  • For those who were not overwhelmed by this recipe do this: Cut deep gashes to the bone in the legs and thighs about 1 inch or less apart. Then rub the seasonings into the chicken. Marinate for a few hours. It's the answer to flavor complaints.

    • the connasewer

    • Hilo HI

    • 2/15/2019

  • I saw this recipe and thought it sounded interesting so I made it (tripled) as an additional option for an informal gathering at my house. Wow. What a hit! Even the kids loved it. I had requests for the recipe from everyone - especially when they found out how easy it was to make. I have to admit that none of us were extremely familiar with traditional jerk recipes, but everyone was familiar with what they liked. This passed with flying colors.

    • zuker

    • Hot Springs Village, Arkansas

    • 7/18/2016

  • This recipe was nothing special. The flavour was pleasant, but didn't really get into the chicken. Wouldn't bother again.

    • foodlover1948

    • Brisbane, Australia

    • 7/13/2016

  • Amazing! I used the rub on a rack of pork ribs, marinaded over night and bbq'ed for 25 min. The rub is very flavourful, well balanced and it rocked everyones world. Try it, you will love it.

    • gfsi

    • Vancouver, Canada

    • 7/3/2016

TagsCaribbeanChicken LegChickenPoultryCinnamonHerbs & SpicesMainDinnerLunchDairy FreeKetoMake AheadRoastBon Appétit

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