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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.