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Emeril’s Jerk Chicken Recipe

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This recipe for Emeril’s Jerk Chicken is from James's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
INGREDIENTS

10 chicken legs
1/3 cup olive oil
2 TB light brown sugar, packed
1 heaping TB dried thyme
2 tsp ground allspice
2 tsp smoked paprika
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp cayenne pepper
2 tsp kosher salt
1/4 tsp freshly ground black pepper
Directions:
Directions:
Preheat oven to 425F with rack on lower middle position. Use paper towels to thoroughly dry chicken legs of excess moisture. Use fork to poke holes on all sides of chicken legs. Set aside.
In a bowl, combine all remaining ingredients to form a spice rub/paste mixture. Evenly rub mixture underneath the skin of chicken legs, as well as on top.
Place chicken on large rimmed baking sheet, with space in between each piece. Bake 35-40 minutes or until nicely browned. Serve immediately.

NOTES

This jerk chicken is delicious served alongside of this easy, super tasty Rice and Beans Recipe If you like this recipe, be sure to make extra dry spice rub to keep in pantry for easy future use (add the olive oil only when you’re ready to use)
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
50 min

 

 

 

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