I made these jerk chicken legs along with the citrus salad and roasted cauliflower. It was a healthy meal!
Thanks to Bon Appetit for this recipe and for the professional photo below.
one 4" cinnamon stick
1 tbsp. + 1 tsp. allspice berried
2 tsp. black peppercorns
2 tsp. whole cloves
2 tbsp. light brown sugar
1 tbsp + 1 tsp. dried thyme
1 tsp. cayenne pepper
1/4 c olive oil
4 chicken legs (thigh & drumstick)
Preheat oven to 425 degrees. whack cinnamon stick with back side of a 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 (I used my NutriBullet). Mix oil and 2 Tbsp. spice rub in a small bowl (save remaining rub for another use). Rub chicken legs iwth jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30-35 minutes.