# Easy Jamaican Jerk Chicken

Easy Jamaican Jerk Chicken takes 50 min (10 min prep, 40 min cooking) and serves 10.

Recipe by chewoutloud.com · original: https://www.chewoutloud.com/easy-jamaican-jerk-chicken-recipe/  
Cuisine: Jamaican · Dish: Meat & poultry mains  
On Meez: https://meezenplace.app/recipes/easy-jamaican-jerk-chicken-recipe (with step-by-step Cook Mode)

Try this Easy Jamaican Jerk Chicken Recipe for a deliciously simple version of Caribbean style roast chicken. This super tender, flavorful jerk chicken will quickly become a family favorite.

## Ingredients (serves 10)

- 10 chicken legs
- ⅓ cup olive oil
- 2 tablespoons light brown sugar, packed
- 1 tablespoon dried thyme
- 2 teaspoons ground allspice
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2¼ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼–½ teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon onion powder

## Steps

1. Preheat the oven to 425F, positioning the rack on the lower middle position.
2. In a medium bowl, combine the olive oil, brown sugar, thyme, allspice, smoked paprika, cinnamon, ginger, cloves, cayenne pepper, garlic powder, onion powder, salt, and black pepper to form a spice rub. Set the mixture aside.
3. Pat the chicken legs thoroughly dry using paper towels. Using a fork, poke holes on all sides of the chicken legs to help the spice rub penetrate the meat.
4. Carefully spread the spice rub underneath the skin of the chicken legs, using clean hands to press the mixture as far under the skin as possible. Ensure the rub is also spread evenly on top of the skin.
5. Arrange the chicken legs on a large rimmed baking sheet lined with foil, leaving space between each piece. For smaller chicken legs, bake for approximately 40 minutes; for larger legs, bake for about 50 minutes or until the chicken is nicely browned and cooked through.
6. Remove from the oven and serve immediately, spooning the flavorful pan drippings over the chicken.

## Good to know

### Swaps

No smoked paprika? Regular paprika works, though you'll lose some of the smoky flavor.

### Storing it

Store leftover chicken in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months. Reheat in the oven until steaming hot.

### Making it ahead

Mix the spice rub and rub it under the chicken skin up to a day ahead, then keep the chicken covered in the fridge until ready to bake.