Jerk Spice–Rubbed Chicken Legs
Jerk Spice–Rubbed Chicken Legs is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Jerk spice can be made 3 months ahead.
Store airtight at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.