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Jamaican Jerk BBQ Chicken Legs: Spicy Baked Jerk Drumsticks Recipe

Experience the vibrant flavors of the Caribbean with these Jamaican jerk BBQ chicken legs that bake to perfection in your oven. This recipe captures authentic jerk seasoning flavors with Scotch bonnet peppers, allspice, and thyme, delivering a perfect balance of spicy, smoky, and sweet.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 8 chicken legs (drumsticks)
  • 2-3 Scotch bonnet peppers (seeds removed for less heat)
  • 4 garlic cloves
  • 1 small onion, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons brown sugar
  • 1 tablespoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil for drizzling
  • Fresh thyme sprigs for garnish
  • Lime wedges for serving

Method
 

Instructions
  1. Prepare the Jerk Marinade: In a food processor or blender, combine the Scotch bonnet peppers, garlic, onion, fresh thyme, brown sugar, allspice, cinnamon, nutmeg, black pepper, salt, soy sauce, olive oil, lime juice, and apple cider vinegar. Blend until you have a smooth, thick paste.
  2. Marinate the Chicken: Place the chicken legs in a large bowl or zip-top bag. Pour the jerk marinade over the chicken, making sure each drumstick is thoroughly coated. Massage the marinade into the chicken, cover and refrigerate for at least 2 hours, or ideally overnight.
  3. Preheat and Prepare Baking Sheet: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil. Arrange the marinated chicken legs on the baking sheet, leaving space between each piece.
  4. Bake to Perfection: Drizzle the chicken legs with olive oil and bake for 35-45 minutes, or until the internal temperature reaches 165°F (74°C). For extra crispiness, broil for the last 2-3 minutes.
  5. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh thyme sprigs and serve with lime wedges.

Notes

For milder heat, remove all seeds and membranes from Scotch bonnet peppers. Overnight marinating delivers the most authentic flavor. Always wear gloves when handling hot peppers.