These Jamaican Baked BBQ Chicken Legs are tender, flavorful and are the perfect comfort food for any occasion.
There’s something incredibly satisfying about biting into a well cooked, juicy chicken leg, especially when it’s been beautifully seasoned and baked to perfection. Whether you’re hosting a backyard BBQ, arranging a family dinner, or simply looking for a wonderful weeknight lunch, these delectable chicken legs slathered in flavorful barbecue sauce will steal the stage on any occasion.
INGREDIENTS FOR JAMAICAN BAKED BBQ CHICKEN LEGS
1. Chicken Leg
2. Onion Powder
3. Garlic Powder
4. Paprika
5. Chicken Seasoning
6. Salt
7. White Pepper
8. All Purpose Seasoning
9. Scallion/Green Onion
10. Ketchup
11. Brown Sugar
12. Thyme
13. Soy Sauce
14. Browning – I use the Grace brand.
15. Water
16. White Vinegar
17. Cornstarch
18. Lime (optional)
HOW TO MAKE JAMAICAN BAKED BBQ CHICKEN LEGS
1. Wash your chicken in water, vinegar and or lime. Rinse well.
2. Use a knife to remove excess fat, veins, feathers and or yellow scales at the tip.
3. Rinse once more and then pat dry.
4. Add your dry seasonings, thyme, green onion, and browning. Mix well.
5. Cover and leave in the fridge to marinate overnight or for at least 2 hours.
6. Remove from the fridge 30 minutes before baking.
7. Line your chicken on a grease baking rack placed on top of a baking sheet. Do not discard the left over seasoning from the bowl.
8. Bake in a 400°F preheated oven for 25 minutes.
9. SAUCE – Add water, ketchup, vinegar, brown sugar, soy sauce and your leftover seasoning. Bring to a boil on medium low heat. Once boiling, add in your cornstarch slurry. Let simmer until it thickens.
10. Remove the chicken from the oven after 25 minutes and coat each chicken leg with the sauce. Bake for another 10 minutes. Then flip, add your remaining sauce and bake for another 10 minutes.
11. Let rest for 10 minutes before enjoying.
STORAGE
This dish will keep in the fridge for 3 to 4 days when stored in an airtight container.
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JAMAICAN BAKED BBQ CHICKEN LEGS
Ingredients
- 2 ½ lbs Chicken Legs
- 1 tbsp Chicken Seasoning
- 2 tsp All Purpose Seasoning
- 2 tsp Paprika
- 2 tsp Onion Powder
- ½ tsp White Pepper
- 2 tsp Garlic Powder
- 2 Scallion/Green Onion Stalk
- 4 Thyme Stem
- 1 tsp Browning
- ¾ tsp Salt See Notes
- 1 Lime (optional) for cleaning
SAUCE
- ½ cup Water
- 6 tbsp Ketchup
- 2 tbsp Vinegar
- ¼ cup Brown Sugar
- 1 tbsp Soy Sauce
- ½ tbsp Cornstarch
- ½ tbsp Cold Water to make cornstarch slurry
- Left Over Seasoning From Chicken
Instructions
- Wash your chicken in water, vinegar and or lime. Rinse well.
- Use a knife to remove excess fat, veins, feathers and or yellow scales at the tip.
- Rinse once more and then pat dry.
- Add your dry seasonings, thyme, green onion, and browning. Mix well.
- Cover and leave in the fridge to marinate overnight or for at least 2 hours.
- Remove from the fridge 30 minutes before baking.
- Line your chicken on a grease baking rack placed on top of a baking sheet. Do not discard the leftover seasoning from the bowl.
- Bake in a 400°F preheated oven for 25 minutes.
- SAUCE – Add water, ketchup, vinegar, brown sugar, soy sauce and your left over seasoning. Bring to a boil on medium low heat. Once boiling, add in your cornstarch slurry. Let simmer until it thickens.
- Remove the chicken from the oven after 25 minutes and coat each chicken leg with the sauce. Bake for another 10 minutes. Then flip, add your remaining sauce and bake for another 10 minutes.
- Let rest for 10 minutes before enjoying.
Notes
