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Caribbean Jerk Chicken

Ingredients

Scale
  • 6 chicken legs (thighs and drumsticks)
  • ¼ cup olive oil

Coarse salt

FOR THE SPICE RUB

  • 1 stick of cinnamon
  • 1 TBS whole cloves
  • 1 TBS whole allspice berries
  • 2 tsp black peppercorns
  • 1 ½ TBS thyme
  • 2 TBS brown sugar
  • 1 tsp cayenne pepper/ chilli flakes

Instructions

Preheat the oven to 425 F/220 C

Use a mallet to break the cinnamon stick into smaller pieces. Toast the cinnamon stick, cloves, allspice, and peppercorns in a dry frying pan over medium-high heat until fragrant (2 to 3 mins).

Add the toasted spices, thyme, brown sugar, and cayenne pepper/chilli flakes to a coffee grinder or mortar and pestle. Grind into a powder.

Use 3 TBS of the jerk spice and mix it with the olive oil to make a paste. Cut a few slits into each leg and rub the chicken with the paste. Season with salt.

Place the chicken skin side up on a baking sheet and roast until golden brown and cooked through (30-35min).

SERVES 4-6

Notes

The spice rub can be made ahead and any remaining spice can be stored in an airtight container to use again.

Find it online: https://melissamayo.com/recipe/caribbean-jerk-chicken/