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Bon Appétit

Jerk Spice–Rubbed Chicken Legs

By Andy Baraghani

3.5

(5)

Image may contain Animal Bird Fowl and Poultry
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.

Recipe information

  • Yield

    Serves 4

Ingredients

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.

TagsCaribbeanChicken LegChickenPoultryCinnamonHerbs & SpicesMainDinnerLunchDairy FreeKetoMake AheadRoastBon Appétit

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