Sun 24 Jul 2016
This jerk chicken recipe from Bon Appetit is quick and easy. Just toast and grind the spices, mix with oil, rub the mixture on the chicken and bake.
Avoiding Additives and Preservatives
Make sure the spices do not contain colour or anti-caking agents.
1 4-inch (10 cm) piece cinnamon stick
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) allspice berries
2 teaspoons (10 ml) black peppercorns
2 teaspoons (10 ml) whole cloves
2 tablespoons (30 ml) light brown sugar
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) dried thyme
1 teaspoon (5 ml) cayenne pepper
¼ cup (60 ml) olive oil
4 chicken legs (thigh and drumstick)
Preheat oven to 425° F (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 Tbsp. (30 ml) 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. Serves 4. Do Ahead: Jerk spice can be made 3 months ahead. Store airtight at room temperature.
From Bon Appetit