jerk-spice-rubbed-chicken-legs.json

{
    "directions": [
        "Preheat oven to 425\u00b0F. Whack cinnamon stick with the back side of a chef\u2019s knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.",
        "Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 Tbsp. spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30\u201335 minutes.",
        "Jerk spice can be made 3 months ahead. Store airtight at room temperature."
    ],
    "ingredients": [
        "1 (4-inch) piece cinnamon stick",
        "1 tablespoon plus 1 teaspoon allspice berries",
        "2 teaspoons black peppercorns",
        "2 teaspoons whole cloves",
        "2 tablespoons light brown sugar",
        "1 tablespoon plus 1 teaspoon dried thyme",
        "1 teaspoon cayenne pepper",
        "1/4 cup olive oil",
        "4 chicken legs (thigh and drumstick)",
        "Kosher salt",
        "A spice mill or a mortar and pestle"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Spice",
        "Chicken",
        "Roast",
        "Cinnamon",
        "Clove",
        "Thyme",
        "Dinner",
        "Jamaica",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Jerk Spice\u2013Rubbed Chicken Legs",
    "url": "http://www.epicurious.com/recipes/food/views/jerk-spice-rubbed-chicken-legs"
}