 I love to experiment in my kitchen. This Jamaican Jerk Chicken Recipe is not mine, it’s Amy Dong, from Chew Out Loud. It is a simple version of a Caribbean style roasted chicken. The drums are super tender and flavorful. You can serve jerk chicken with white or yellow rice. So Good! Prep Time: 10 mins, Cook Time: 40 mins, Total Time: 50 mins Servings: I cooked for 2 INGREDIENTS Approximate $5.20 or $2.60 per servings (I made 2 servings) I reduced the original 10 legs to 5, kept the original seasoning and reduce the salt. 5 chicken legs ($3.50) 1/3 cup olive oil (.60) 2 tbs. light brown sugar, packed (.10) 1 tbs. dried thyme (.10) 2 tsp. ground allspice (.10) 2 tsp. smoked paprika (.10) ¼ - ½ tsp cinnamon (.10) 1 tsp. ground ginger (.10) 1 tsp. ground cloves (.10) 1 tsp. cayenne pepper (.10) 1 tsp. garlic powder (.10) 1 tsp. onion powder (.10) 1 ¼ tsp. kosher salt (.10) ¼ tsp. freshly ground black pepper DIRECTIONS Preheat oven to 425F with rack on lower middle position. In a bowl, combine all remaining ingredients to form a spice rub/paste mixture. Set aside. Use paper towels to thoroughly dry chicken legs of excess moisture. Use fork to poke holes on all sides of chicken legs. 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. Place chicken on large rimmed/foil-lined baking sheet, with space in between each piece. For smaller-sized chicken legs, bake about 40 minutes; for larger-sized chicken legs, bake about 50 minutes or until nicely browned. Serve immediately, with drippings from baking pan. Amy’s Notes:
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |
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