Easy Jamaican Jerk Chicken Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
10
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Calories
232 kcal
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Course
Main Course
Easy Jamaican Jerk Chicken Recipe
Description
Easy Jamaican Jerk Chicken Recipe envelops chicken legs in a well-balanced seasoning mixture made from warm and aromatic spices like allspice, thyme, cinnamon, and cayenne pepper. The rub is mixed with olive oil and thoroughly worked under the chicken skin and on top, allowing the spices to infuse the meat. Baking the chicken on a rack at high temperature develops a nicely browned exterior.
The flavor profile is spicy with warm undertones from cinnamon and allspice balanced against the smoky note from paprika and heat from cayenne. The texture yields tender meat with a seasoned, slightly crisp skin. The use of whole chicken legs provides juicy portions with both white and dark meat.
This dish pairs well with traditional sides such as rice and beans or jasmine rice. The pan drippings can be served alongside for added richness. The recipe can be adjusted in spice intensity by reducing cinnamon or cayenne amount.
You can prepare extra dry jerk spice mix by omitting oil and store it in the pantry for future use. When ready to cook, simply add oil to form a paste. Poking holes in the chicken legs before rubbing helps the seasoning penetrate better. Serve immediately once baked for optimal texture.
Ingredients
- 10 chicken legs
- ⅓ cup olive oil
- 2 TB light brown sugar packed
- 1 TB thyme dried
- 2 tsp ground allspice
- 2 tsp smoked paprika
- ¼ - ½ tsp cinnamon
- 1 tsp ground ginger
- 1 tsp cloves ground
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 ¼ tsp kosher salt
- ¼ tsp black pepper freshly ground
Instructions
- Preheat oven to 425F with rack on lower middle position.
- In a bowl, combine all remaining ingredients to form a spice rub/paste mixture. Set aside.
- Use paper towels to thoroughly dry chicken legs of excess moisture. Use fork to poke holes on all sides of chicken legs.
- Evenly spread the rub mixture underneath the skin of chicken legs - use clean hands to really press the mixture as far underneath skin as you can, as well as on top of skin.
- Place chicken on large rimmed/foil-lined baking sheet, with space in between each piece. For smaller sized chicken legs, bake about 40 minutes. For larger sized chicken legs, bake about 50 minutes or until nicely browned.
- Serve immediately, with drippings from baking pan.
Notes
- Adjust cinnamon quantity if sensitive to its flavor; start with 1/4 teaspoon for milder taste.
- For future use, keep extra dry jerk seasoning in pantry; add olive oil only when ready to marinate chicken.
- To enhance seasoning penetration, poke holes in chicken legs before applying the rub.
- Serve this jerk chicken with rice and beans or jasmine rice for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 232kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 117mg | 39% |
| Sodium | 654mg | 27% |
| Potassium | 338mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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