Jamaican Jerk Chicken Legs
Jerk is a classic Caribbean preparation. Itʼs most often grilled, but this recipe allows you to do it in the oven.
Serves: 6Hands-on: 10 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 6 garlic cloves, peeled and finely minced
- 2 Scotch bonnet or Habanero peppers, seeded and finely chopped
- 1 Tbsp. ground allspice
- 1 tsp. ground cinnamon
- 2 Tbsp. brown sugar
- 1 tsp. white pepper
- 1 Tbsp. dried thyme
- 1 tsp. salt
- 1 tsp. ground ginger
- 4 scallions, roughly chopped
- ⅔ cup fresh lime juice
- ¼ cup red wine vinegar
- 3 lbs. chicken legs, bone-in and skin-on
- Heat the oil in a small skillet. Add the garlic and chili peppers and sauté until garlic begins to brown. Add allspice, cinnamon, and brown sugar. Cook, stirring constantly, until the sugar melts and mixture beings to clump. Remove from heat and let cool.
- Put sugar mixture into a blender. Add remaining ingredients and blend until it forms a smooth paste.
- Heat the oven to 350°F.
- Using your hands, take the jerk sauce and rub all over the chicken legs, both under and on top of the skin.
- Place the chicken in a baking dish. Roast for 1 hour 15 minutes.
- Check the chicken with thermometer to be sure juices run clear and that the thickest thigh measures 170°F. Roast longer if necessary. Let rest 5 minutes before serving.