Go Back
jamaican-baked-bbq-jerk-chicken-legs_feature

Jamaican Jerk BBQ Chicken Legs: Spicy Baked Jerk Drumsticks with Caribbean Flavor

Experience the vibrant flavors of the Caribbean with these oven-baked Jamaican jerk chicken legs that deliver a perfect balance of spicy-sweet flavor. The drumsticks bake to juicy perfection with a caramelized crust and are marinated in authentic jerk seasoning for maximum flavor penetration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 chicken legs (drumsticks)
  • 2 scotch bonnet peppers, seeded and minced
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon ground allspice
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup barbecue sauce
  • 2 tablespoons lime juice

Method
 

Instructions
  1. In a food processor or blender, combine the scotch bonnet peppers, garlic, onion, brown sugar, soy sauce, apple cider vinegar, olive oil, allspice, thyme, cinnamon, nutmeg, black pepper, and salt. Blend until you have a smooth paste.
  2. Place the chicken legs in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, making sure each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
  3. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
  4. Arrange the marinated chicken legs on the prepared baking sheet, leaving space between each piece. Discard any remaining marinade that touched raw chicken.
  5. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.
  6. While the chicken bakes, mix the barbecue sauce with lime juice. During the last 10 minutes of baking, brush this glaze over the chicken legs for a beautiful finish.
  7. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat.

Notes

For authentic flavor, marinate overnight. Pat chicken dry before marinating for crispier skin. Wear gloves when handling scotch bonnet peppers. Broil last 2-3 minutes for extra crispiness.