Jamaican Jerk Chicken

image of the recipe Meal Type: Dinner
Allergy Info.: Unknown
Submitted by: Adrian Cameron
What it means to you?

The history of jerk chicken can be traced back to the indigenous Arawak and Taíno tribes of Jamaica, who developed the jerk method of cooking meat over wood fire. The word "jerk" may come from the Spanish word charqui, which refers to dried meat strips similar to jerky. The Taino passed the jerk method down to African slaves, who then adapted it to create jerk chicken.

Suggested Equipment: Rimmed Baking dish or Aluminum Pan
Ingredients

10 Chicken Legs
1/3 cup Olive Oil
2 tbsp Light Brown Sugar
1 tbsp Dried Thyme
2 tsps Ground Spice
2 tsps Smoked Paprika
1/4 tsps Cinnamon
1 tsps Ground Ginger
1 tsps Ground Cloves
1 tsps Cayenne Pepper
1 tsps Garlic Powder
1 tsps Onion Powder
2 1/4 tsps Kosher Salt
1/4 tsps Freshly ground black pepper
 

Preparations

  1. Preheat oven to 425F with rack on lower middle position.
  2. In a bowl, combine all remaining ingredients to form a spice rub/paste mixture. Set aside.
  3. Use paper towels to thoroughly dry chicken legs of excess moisture. Use fork to poke holes on all sides of chicken legs.
  4. Evenly spread the rub mixture underneath the skin of chicken legs – use clean hands to really push the mixture as far underneath skin as you can – as well as on top of skin.
  5. Place chicken on a large rimmed/foil-lined baking sheet, with space in between each piece.
  6. For smaller-sized chicken legs, bake about 40 minutes; for larger-sized chicken legs, bake about 50 minutes or until nicely browned.
  7. Serve immediately, with drippings from baking pan.