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This Jamaican jerk chicken recipe is an easy way to bring the bold, smoky flavors of the Caribbean to your kitchen. The homemade jerk seasoning blend is packed with a perfect balance of sweetness, spice, and aromatic depth, ensuring each bite is bursting with flavor.
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Cuisine: Jamaican
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Servings: 10
Why You’ll Love Making It
- Bold Caribbean Flavors – A perfect balance of smoky, sweet, and spicy flavors in every bite.
- Beginner-Friendly – Straightforward steps with minimal prep work.
- Perfect for Meal Prep – The flavors deepen overnight, making leftovers even better.
- Customizable Heat Level – Adjust the spice to your preference for a milder or fiery kick.
- One-Pan Dish – Easy cleanup with just a single baking sheet.
Ingredients
- 10 chicken legs – Bone-in, skin-on for the best flavor and juiciness.
- ⅓ cup olive oil – Helps the seasoning adhere and keeps the chicken moist.
- 2 tablespoons light brown sugar (packed) – Adds subtle sweetness that balances the spice.
- 1 tablespoon dried thyme – A must-have herb for authentic jerk seasoning.
- 2 teaspoons ground allspice – Adds warm, aromatic depth to the flavor.
- 2 teaspoons smoked paprika – Enhances the smokiness of the dish.
- ¼ to ½ teaspoon cinnamon – Brings a hint of warmth and complexity.
- 1 teaspoon ground ginger – Adds a touch of brightness and spice.
- 1 teaspoon ground cloves – A key ingredient in jerk seasoning for a rich, earthy note.
- 1 teaspoon cayenne pepper – Brings the heat; adjust based on your spice tolerance.
- 1 teaspoon garlic powder – Enhances the overall depth of flavor.
- 1 teaspoon onion powder – Adds a touch of savory sweetness.
- 2¼ teaspoons kosher salt – Essential for seasoning and bringing out flavors.
- ¼ teaspoon freshly ground black pepper – Adds a mild heat and rounds out the seasoning.
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Instructions
Step 1: Prepare the Oven and Chicken
Preheat the oven to 425°F (218°C) and position the oven rack in the lower-middle position. Line a large rimmed baking sheet with foil for easy cleanup.
Pat the chicken legs dry using paper towels—this removes excess moisture, ensuring crispy skin. Use a fork to poke small holes on all sides of the chicken legs to help the seasoning penetrate deeper into the meat.
Step 2: Make the Jerk Seasoning Paste
In a medium bowl, mix the olive oil, brown sugar, thyme, allspice, smoked paprika, cinnamon, ginger, cloves, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Stir until a thick paste forms.
Step 3: Season the Chicken
Gently loosen the skin of each chicken leg and rub the seasoning paste underneath the skin as much as possible—this ensures deep flavor throughout the meat, not just on the surface. Use your hands to coat the outside of the chicken with any remaining paste, making sure each piece is well-covered.
Step 4: Bake Until Crispy
Arrange the seasoned chicken legs on the prepared baking sheet, leaving space between each piece to allow for even cooking. For smaller chicken legs, bake for about 40 minutes. For larger chicken legs, bake for about 50 minutes or until the skin is crispy and browned.
For extra crispiness, broil the chicken for 1–2 minutes at the end of cooking, watching carefully to prevent burning.
Step 5: Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps retain the juices for a moist and tender bite. Serve warm with pan drippings spooned over the top for extra flavor.
FAQs
Can I Cook This on the Grill Instead of the Oven?
Yes! Preheat your grill to medium-high heat (375–400°F) and lightly oil the grates. Grill the chicken legs for 35–40 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 175°F (79°C).
How Spicy Is This Jerk Chicken?
This recipe has moderate heat, but you can adjust the spice level: For milder heat, reduce the cayenne pepper to ½ teaspoon or omit it. For extra heat, add a diced Scotch bonnet or habanero pepper to the seasoning mix.
