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This rub is less fiery then traditional Jamaican Jerk seasoning... but although it lacks the heat, it does not compromise the flavor, so the whole family can enjoy this one. If you'd like to kick the heat up a notch, just add more cayenne pepper to the rub. Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment. The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. I suggested forty minutes, but you can marinate the chicken for up to twenty-four hours. BEVERAGE: The strong flavors in this recipe pair best with a refreshing wine such as a slightly chilled French Beaujolais. Or crack open a cold Red Stripe!
- 3 scallions, including green tops chopped
- 2 garlic cloves, minced
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 teaspoon cayenne
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon fresh ground black pepper
- 1 1⁄4 teaspoons salt
- 1 teaspoon grated nutmeg
- 2 tablespoons brown sugar
- 1⁄2 teaspoon vinegar
- 1⁄4 cup cooking oil
- 4 whole chicken legs
- In a food processor or blender, blend all of the above ingredients except the chicken legs.
- Place chicken in a large roasting pan and coat with rub.
- Allow the chicken marinate for about 40 minutes.
- Heat the oven to 450°.
- Cook chicken in the upper third of the oven for 15 minutes.
- Turn the legs and cook until just done, about 15 minutes longer.
My daughter and I liked it however I don't think that hubby and my two son's really cared for it. The next time I make it I will make slits on the underside of the thigh to make sure that the rub/marinade gets inside of the chicken. Due to the size of the pieces I had cooking time was much longer than 20 min. I served this with beans and rice.
Wow! This was a VERY tasty marinade and so simple to make. I followed all the directions and then added some hot sauce to the marinade for some extra heat. I used drumsticks and let them marinate for about an hour and 15 minutes and they came out great. I'd love to try it with chicken breasts and even shrimp. I served this with yellow rice and it was a great meal. Thanks!
This was really yummy. I did up the cayenne as we love heat! I didn't have any nutmeg, so I used cinnamon. I used 3 large chicken breasts and cooked them in the oven at 450 for 40 minutes without turning. I added a bit more oil to my mix in the processor, so it was more of a spread that I spooned over the chicken after marinating it for 5 hours. It was still great and we all loved the flavor. The chicken was super moist. The reader below made me think of macaroni salad, so I served this jerk chicken with Dunkley's Famous Macaroni Salad #44133.