Description
Delicious jerk chicken legs that are marinated and baked to perfection, ideal for a flavorful dinner.
Ingredients
Scale
- 16 pieces chicken legs
- 3 tbsp olive oil
- 4 tbsp jerk seasoning (or seasonings of choice to rub on outside)
Instructions
- If you want to marinate instead of using a dry rub, prepare legs, add into a gallon freezer bag with sauce, and put into fridge for 6-8 hours before cooking.
- Put 1 chicken leg on a cutting board on its side and cut off the top 1″ through the bone and meat so it is now flat on that end. Push the meat down so the bone is naked. Do this for all the pieces you want to bake.
- Preheat oven to 400 degrees F. Lay non-stick aluminum foil on a baking sheet (or use a non-stick sheet) and set aside.
- One at a time, brush olive oil on each piece (on the skin and meat end), then liberally sprinkle your dry rub or seasoning all over the skin and the flat end of your meat.
- Place on your baking sheet with the flat/cut end facing down until they are all coated. Use small pieces of foil to wrap each bone end, not covering up any skin or meat below.
- Bake at 400 F for 20 minutes total or until internal temperature reaches 165 F at its thickest part.
- If you want to brush BBQ sauce on each one, do so 5 minutes before they are done (at minute 15) so that it can brown and get sticky wonderful.
- Remove, allow to cool for at least 5 minutes, then serve with foil intact so the holding end is cooled to the touch.
Notes
- For best results, marinate the chicken legs ahead of time.
- Ensure the internal temperature is checked with a meat thermometer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 4 chicken legs
- Calories: 250
- Sugar: 0g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg