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Jamaican Jerk BBQ Chicken Legs: Spicy Baked Drumsticks Recipe

Experience the vibrant flavors of the Caribbean with these incredible Jamaican jerk BBQ chicken legs that bake to perfection in your oven. This recipe delivers the perfect balance of spicy, smoky, and sweet flavors using authentic jerk seasoning with Scotch bonnet peppers, allspice, and aromatic spices.
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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)
  • 3 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 4 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons ground allspice
  • 1 teaspoon ground ginger
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1-2 Scotch bonnet peppers, minced (adjust for heat preference)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • Fresh lime wedges
  • Chopped fresh cilantro or parsley

Method
 

Instructions
  1. Prepare the marinade by whisking together olive oil, brown sugar, soy sauce, lime juice, minced garlic, thyme leaves, allspice, ginger, smoked paprika, nutmeg, cinnamon, minced Scotch bonnet peppers, black pepper, and salt in a medium bowl.
  2. Place chicken legs in a large zip-top bag or shallow dish, pour marinade over chicken, massage to coat thoroughly, then refrigerate for at least 2 hours or overnight.
  3. Preheat oven to 400°F (200°C), line a baking sheet with parchment paper or foil, and place a wire rack on top for air circulation.
  4. Remove chicken from marinade, let excess drip off, arrange on wire rack with space between pieces, and reserve 1/4 cup marinade for basting.
  5. Bake for 35-45 minutes, basting halfway through, until internal temperature reaches 165°F (74°C) and skin is crispy and browned.
  6. Remove from oven, let rest 5-10 minutes, then garnish with lime wedges and chopped cilantro or parsley before serving.

Notes

Marinate overnight for maximum flavor; use wire rack for crispy skin; adjust Scotch bonnet peppers for desired heat level; can substitute with habanero or cayenne pepper; works well on grill or air fryer too.