Jamaican Roasted Chicken Legs
by Charles Hartz, Owner, Hartz Spice, Portland, Oregon
Simple and satisfying, these meaty drumsticks are great as an appetizer or entrée.
- 1 yellow onion, diced small
- 1 bunch green onions, chopped
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons kosher salt
- 2 teaspoons sugar
- 1 teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon chili flakes
- ½ teaspoon ground black pepper
- 3 tablespoons soy sauce
- 1 tablespoon grape seed oil
- 1 tablespoon cider vinegar
- 1 pound Smart Chicken legs
In a mixing bowl, combine all ingredients except the chicken legs and mix well. Pour the contents of the bowl into a zip-locking bag. Add the chicken legs to the bag, toss to coat the marinade evenly over the legs. Squeeze out any excess air and zip close. Let marinate in the refrigerator for at least three hours or overnight.
Preheat the oven to 375°F. Arrange the marinated drumsticks on a sheet pan. Roast the drumsticks in the oven for about 20 to 30 minutes, rotating every five minutes. Insert an instant-read thermometer into the thickest portion of the drumstick, being sure it’s not touching bone. When the thermometer reads 165°F, the chicken is cooked to the proper safe temperature.
Remove the chicken from the oven and cover with foil. Let the chicken rest
for about five minutes. Serve with mango or pineapple salsa.
Pairing: Jamaican beer
Note: The drumsticks can also be grilled. Cook them over direct heat, turning every five minutes, for about 20 minutes or until a thermometer reads 165°F.