Jamaicans love this sweet-and-spicy rub on both chicken and meat. Our rub is a little less fiery than the traditional version, but if you'd like to kick the heat up a notch, just add more cayenne pepper.
The strong flavors in this recipe will be best with a refreshing wine that combines low alcohol and good acidity. Try a slightly chilled Beaujolais from France. Or open a cold bottle of a light-bodied beer.
- 3 scallions including green tops, chopped
- 2 cloves garlic, chopped
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 teaspoon cayenne
- 1/2 teaspoon fresh-ground black pepper
- 1 1/4 teaspoons salt
- 1 teaspoon grated nutmeg
- 2 tablespoons brown sugar
- 1/4 teaspoon vinegar
- 1/4 cup cooking oil
- 4 whole chicken legs
In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.
Heat the oven to 450 degrees F.
Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.
Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.
The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. We've suggested thirty minutes, but you can marinate the chicken for up to twenty-four hours.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
200 calories; 5g total fat; 104mg cholesterol; 845mg sodium; 10g carbohydrates; 1g fiber; 27g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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