Pinched for time? Weeknights can be tough to get dinner on the table. This recipe for Jamaican spiced chicken is the perfect solution. With spices you have in your pantry, it’s an easy and flavorful way to turn everyday chicken into something special. And there is almost no prep time!
Jerk chicken is commonly chicken that has been marinated overnight in a mix of onions, hot peppers and spices. If you don’t have time, that’s when a dry rub comes in handy!
This recipe combines all the traditional flavours of Caribbean seasoning in an easy-to-use dry rub. The combination of sweet, smoky and spicy is perfect for any poultry, pork or even beef.
We’ve used chicken drums for this recipe. If you prefer skinless chicken, try it on skinless, boneless chicken thighs (delicious!).
Jamaican Jerk Spiced Chicken
Ingredients
- 5 chicken legs
- 2 tbsp olive oil
- 1 tbsp light brown sugar packed
- 2 tsp dried thyme
- 1 tsp ground allspice
- 1 tsp smoked paprika
- ¼ tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cumin
- 1 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Instructions
- Preheat oven to 425˚F.
- Set the chicken drums on the counter to rest at room temperature for 20-30 minutes before cooking.
- Pat the chicken drumsticks with a paper towel to remove surface moisture.
- In a large bowl, toss the chicken drums with oil to coat them.
- In a small bowl, combine the remaining ingredients to form a dry rub. Liberally sprinkle the dry rub on the chicken, tossing to coat all sides of the chicken drums.
- Place the kitchen in a baking dish or foil-lined baking sheet. Place on the center rack and bake for about 40 minutes or until cooked through.
