Prep Time: Cook Time 1 hr
I lime or lemon
8 chicken legs or 2 ½ - 3-pound chicken cut up
2 teaspoons creole seasoning or replace with salt and pepper or chicken spice
1 or more Scotch Bonnet Pepper
6 garlic cloves chopped
½ tablespoon cinnamon powder
½ tablespoon allspice
½ teaspoon coarsely ground white pepper
½ teaspoon freshly grated nutmeg
3 tablespoons dark brown sugar
1 medium onion coarsely chopped
3 medium scallions chopped
1 sprig of fresh thyme
1 tablespoon fresh ginger chopped
1 tablespoon Soy Sauce
1/4-1/2 cup pineapple Juice or water
Salt and pepper to season
Trim chicken of excess fat and pat dry. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
Heat oil in a skillet over medium heat. Then add scotch bonnet pepper, garlic sauté until it turns brown about 2-3 minutes.
Add nutmeg, brown sugar, all spice, cinnamon and continue stirring until the sugar melts and the mixture starts to clump together.
Remove from the heat and let it cool
Place the mixture in a food processor or blender, then add, thyme, white pepper, ginger,green onions, soy sauce, chicken bouillon, onion and pineapple juice . Pulse for about 30 seconds until blended
Drench the chicken with jerk marinate, place in a zip lock bag and refrigerate for at least 2 hours, preferably overnight.
When ready to bake, preheat oven to 425°. Remove chicken from the jerk marinade and remove excess marinate. Reserve the marinade
Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.
Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate chicken half way through-roughly 20 minutes.
In a small saucepan simmer the remaining jerk marinade and the one from the chicken for about 7 minutes. Serve with chicken or mix with chicken serve with beans and rice