Jerk Spice–Rubbed Chicken Legs
Succulent chicken legs coated with a aromatic homemade jerk spice rub featuring cinnamon, allspice, and warming spices. This Caribbean-inspired dish delivers a perfect balance of heat and sweet flavors.
Ingredients
- •1 piece cinnamon stick
- •1⅓ tablespoons allspice berries
- •2 teaspoons black peppercorns
- •2 teaspoons whole cloves
- •2 tablespoons light brown sugar
- •1⅓ tablespoons dried thyme
- •1 teaspoon cayenne pepper
- •¼ cup olive oil
- •4 pieces chicken legs
- •to taste Kosher salt
- •1 piece spice mill or mortar and pestle
Cooking Instructions
- 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.
5 min
- 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.
35 min
- 3.
Jerk spice can be made 3 months ahead. Store airtight at room temperature.
