Chicken Legs Caribbean Recipes

CHICKEN LEGS CARIBBEAN

Steps:

• Mix all ingredients except chicken pieces and pineapple; pour over the chicken, cover and refrigerate at least 1 hour.
• Remove chicken; reserve marinade.
• Grill chicken, bone sides down, 5-6 inches from medium coals for 15-20 minutes; turn chicken.
• Cover and grill, turning and brushing 2-3 times with reserved marinade, until chicken is done, 20-40 minutes longer.
• Serve with grilled pineapple.
• Grilled Pineapple: cut top off pineapple; cut lengthwise into 6 wedges; cut off pineapple core.
• Loosen fruit by slicing from the rind, but don't remove the rind.
• Drizzle 1/4 cup honey over fruit; let stand 1 hour.
• Grill pineapple, rind side down, 5-6 inches from medium coals until heated through, 20-25 minutes.

EASY JAMAICAN JERK CHICKEN RECIPE

Steps:

• Prepare: Preheat oven to 425F with rack on lower middle position. Use paper towels to thoroughly dry chicken legs of excess moisture. Use fork to poke holes on all sides of chicken legs. Set aside.
• Mix: In a bowl, combine all remaining ingredients to form a spice rub/paste mixture. Evenly rub mixture underneath the skin of chicken legs (easiest to use clean hands to really push the mixture as far underneath skin as you can) as well as on top.
• Bake: Place chicken on large rimmed/foil-lined baking sheet, with space in between each piece. Bake about 40 minutes or until nicely browned. Serve immediately.

JERK SPICE-RUBBED CHICKEN LEGS

Steps:

• Preheat oven to 425°F. Whack cinnamon stick with the back side of a chef's 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. Mix oil and 2 Tbsp. spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30-35 minutes.
• Do Ahead
• Jerk spice can be made 3 months ahead. Store airtight at room temperature.

CARIBBEAN JERK CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.