Jerked Chicken


  • Jerk Rub
  • 1 red onion, chopped
  • 1 ½ t dried thyme
  • 1 t ground allspice
  • ½ t ground cinnamon
  • 4 t white pepper
  • ¼ c chopped green onion, top
  • 2 t salt
  • ¼ t ground nutmeg
  • 5 small jalapeno
  • 2 T olive or vegetable oil
  • 1 splash flavourful rum
  • 6 x chicken breasts
  • 3 T jerk chicken spice
  • 1 T orange juice
  • 1 T lime juice
  • 2 T olive oil
  • 1 x garlic clove, crushed
  • ½ c onion, diced
  • Salt and pepper, to taste


Combine the Jerk Rub ingredients. You won't need all of this for one dish. Store in a sealed class container in the 'fridge.

In a glass bowl combine chicken legs, olive oil, jerk chicken spice, orange juice, lime juice, garlic and onions. Allow the chicken legs to marinade over night.

Preheat oven to 375 F.

Oil a large baking dish and place the marinated chicken legs along with the marinade. Bake chicken for 30 to 40 minutes or until tender. When cooked salt and pepper to taste and spoon juices over the chicken surface.

Allow it to cool for 5 minutes and serve, spooning juices over the chicken.


Cooking time: 45 minutes.