Ingredients for Jerk Spice–Rubbed Chicken Legs

• 1 (4-inch) piece cinnamon stick

• 1 tablespoon plus 1 teaspoon allspice berries

• 2 teaspoons black peppercorns

• 2 teaspoons whole cloves

• 2 tablespoons light brown sugar

• 1 tablespoon plus 1 teaspoon dried thyme

• 1 teaspoon cayenne pepper

• 60ml olive oil

• 4 chicken legs (thigh and drumstick)

• Kosher salt

• A spice mill or a mortar and pestle

Preheat oven to 218°C. Whack cinnamon stick with the back side of a chef’s knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.

Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 tablespoons spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30–35 minutes.

Jerk spice can be made 3 months ahead. Store airtight at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.