Mock Jerk Style Chicken Legs
Bring the vibrant, spicy-sweet flavors of the Caribbean to your table with this Mock Jerk Style Chicken Legs recipe! Perfectly seasoned with a bold blend of smoked paprika, allspice, cinnamon, nutmeg, and a touch of optional cayenne heat, these oven-baked chicken legs offer all the deep, jerk-inspired flavor without the grill. The marinade, a delicious medley of soy sauce, lime juice, brown sugar, garlic, and scallions, ensures every bite is juicy and packed with zest. With just 15 minutes of prep time and a simple bake in the oven, this recipe is an easy weeknight dinner or a crowd-pleasing centerpiece for your next gathering. Serve these succulent chicken legs with rice and peas or sautéed vegetables to complete this delightful Caribbean-inspired feast.
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Recipe Information
Ingredients
- 8 pieces chicken legs
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 4 minced garlic cloves
- 3 chopped scallions
- 1 teaspoon ground allspice
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 0.5 teaspoons cayenne pepper (optional for extra heat)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Rinse and pat dry the chicken legs with paper towels to remove any excess moisture, then set aside.
In a large bowl, prepare the marinade by mixing together olive oil, soy sauce, lime juice, brown sugar, minced garlic, chopped scallions, ground allspice, ground cinnamon, ground nutmeg, dried thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper.
Add the chicken legs to the bowl with the marinade, ensuring each piece is evenly coated. For best flavor, let the chicken marinate in the refrigerator for at least 30 minutes to 1 hour. If short on time, 10 minutes will work as well.
Place the marinated chicken legs on the prepared baking sheet skin-side up, ensuring they are not touching for even cooking.
Bake in the preheated oven for 40-50 minutes or until the internal temperature of the chicken reaches 165°F (74°C) at the thickest part when checked with a meat thermometer.
During the last 10 minutes of cooking, baste the chicken legs with any leftover marinade from the bowl to intensify the flavors. Discard any remaining marinade that touched raw chicken.
Remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.
Serve your mock jerk-style chicken legs with rice and peas, sautéed vegetables, or any sides of your choice. Enjoy the bold Caribbean flavors!
Nutrition Facts
Calories |
2083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 4996 mg | 217% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 20.4 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2384 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
