Jerk Chicken Leg Recipe
1⁄4 chicken leg seasoned minimum 48 hours with Norma’s Jerk Seasoning
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Ingredients
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Chicken
Norma's Jerk Seasoning (for 1 leg; make a batch and reserve extra)
Finish / optional serving
Method
Prepare Norma's Jerk Seasoning (makes ~3/4 cup; enough for multiple legs)
Combine ingredients
In a small food processor or blender, add chopped green onions, fresh thyme leaves, garlic, scotch bonnet (use half to control heat), chopped ginger, brown sugar, ground allspice, cinnamon, nutmeg, black pepper, soy sauce, lime juice and vegetable oil.
Process to paste
Pulse until the mixture forms a coarse, spreadable paste. Scrape down the sides once or twice so all spices are evenly combined. The paste should be moist but not watery. Taste carefully with a fingertip and adjust heat or salt if needed; add up to 1/4 tsp kosher salt if desired.
Portion and store
Reserve about 2 tablespoons of the paste for one chicken leg (this recipe uses ~2 tbsp). Transfer remaining seasoning to an airtight container and refrigerate up to 7 days or freeze for longer storage.
Season and marinate chicken (minimum 48 hours)
Salt the chicken
Pat the chicken leg dry with paper towels. Rub 1 teaspoon kosher salt evenly over the skin and into crevices. This draws flavor into the meat.
Apply jerk paste
Using about 2 tablespoons Norma's jerk paste, rub a generous layer all over the chicken leg—under the skin where possible, in the cavity between thigh and drumstick, and on the skin surface. Make sure the paste contacts the meat to maximize flavor penetration.
Marinate
Place the seasoned chicken in a resealable plastic bag or airtight container, pressing out excess air. Refrigerate for at least 48 hours (72 hours is ideal) to allow flavors to deeply penetrate. Turn the leg once or twice during marination to redistribute the paste.
Cook: grill (recommended) or oven
Bring to temperature
Remove the marinated chicken from the refrigerator 30–45 minutes before cooking to take the chill off. Preheat grill to medium-high (about 375–425°F / 190–220°C). If using oven, preheat to 400°F (200°C) and place a rack in the center with a rimmed baking sheet beneath.
Grill method
Oil the grill grates lightly. Place chicken skin-side down over direct heat for 4–6 minutes to get color without burning; watch for flare-ups from the marinade. Move to indirect heat (or a cooler part of the grill) and continue cooking, covered, turning once, until internal temperature reaches 165°F (74°C) at the thickest part of the thigh—about 20–30 minutes total depending on heat and size. If using charcoal, add a few soaked wood chips (hickory or pimento wood if available) for smoky flavor.
Oven method
Place the chicken on a wire rack set over a rimmed baking sheet (to allow air circulation). Roast for 35–45 minutes, flipping once halfway, until the internal temperature at the thickest part of the thigh reaches 165°F (74°C) and skin is deep golden-brown. For a crispier skin, broil 1–2 minutes at the end while watching closely.
Rest
Transfer the cooked leg to a cutting board and let rest 5–8 minutes to allow juices to redistribute. This helps keep the meat moist.
Finish and serve
Serve the jerk chicken leg whole, garnished with a lime wedge and a sprig of thyme. Squeeze lime over the chicken just before eating. Offer extra Norma's Jerk Seasoning on the side if desired.