One of my many treasures brought back from the lovely island of St. Lucia was a super size bag of jerk seasoning from the Castries market. I love good jerk, and this really is as authentic as you can get. I scoured each stand to make sure I was getting some that was fresh and local. First up, jerk chicken.
It's a toss up between pork and chicken as my fave for jerk so I knew I couldn't go wrong with chicken legs.
I would have grilled the night I made this, but it was raining...again. Freaking rain and cold. But hey, yesterday it hit 61 so we MIGHT be on to summer already. Iowa doesn't do spring anymore.
3 lbs. chicken legs
Juice and zest of 2 limes
1/4 c. olive oil
2 tbsp. jerk seasoning
2 tsp. salt
Mix the lime juice, zest, olive oil, jerk and salt together well. Add the chicken legs rub with the seasoning so they are coated well and the put in a container to marinate. Marinate at least 4 hours or overnight preferably.
Preheat oven to 375 degrees, oven rack in the middle. Place the chicken and marinate in a 9 x 13 pan. Cook for about 20 minutes, then turn pieces over and brush marinade from the bottom of the pan over each piece. Bake an additional 20-25 minutes or until they are done.
Finish with a squeeze of lime.