Caribbean Jerk Chicken Legs

May 3, 2021 • 0 comments

Caribbean Jerk Chicken Legs
Sweet, sassy, a little bad-assy - this recipe is delicious with dark chicken cuts like legs, thighs, and 1/4's. Grill it outside, or bake it in the oven, either way this recipe is a quick and easy departure to island bliss.
  • Prep Time:
  • Cook Time:
  • Servings: 3


  • (2 tbsp) Olive Oil
  • (1 Tbsp) Soy Sauce or Tamari (GF)
  • (2 Tbsp) Lime Juice (equal to 1 fresh squeezed lime)
  • (1) Onion (Coarsely Chopped)
  • (1 Tbsp) Fresh Ginger - Chopped fine (OR 1 tsp dried ginger powder)
  • (6 Cloves) Garlic - Minced
  • (2 tsp) Salt
  • (2 tsp) Black Pepper
  • (1-1/2 Tbsp) Brown Sugar
  • (1/2 tsp) Cinnamon Powder
  • (1/2 tsp) Allspice Powder
  • (1/2 tsp) Nutmeg Powder
  • (1/2 tsp) Dried Thyme
  • (Pinch) Red pepper flakes if you like a kick!
  • (1 Tbsp) Unfiltered Apple Cider Vinegar (Optional)


  1. Thaw chicken legs or bone-in chicken thighs, and pat dry
  2. Mix together all the ingredients in a plastic ziplock, shake it up, add the chicken and let it rest for at least 30 minutes, or up to 24 hours. 
  3. When ready to cook, remove the chicken from the bag and reserve the marinade. 
  4. Bake at 350 degrees F in the oven for 25 minutes OR grill for 12-15 minutes on medium low heat. 
  5. Baste with reserved marinade, and flip and baste half way through the cooking time. 
  6. Cook to a safe internal temperature. 

Garnish with fresh cilantro. Serve with a bed of cilantro lime rice, and black beans. 

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