Recipe(tried): Jamaican Jerk Chicken (roasted, using chicken legs)

JAMAICAN JERK CHICKEN

"Jamaicans love this sweet-and-spicy rub on both chicken and meat. This rub is little less fiery than the traditional version, but if you'd like to kick the heat up a notch, just add more cayenne pepper."

4 whole chicken legs (with thighs)
FRO THE MARINADE:
1/4 cup cooking oil
3 scallions including green tops, chopped
2 cloves garlic, chopped
2 tablespoons brown sugar
1 tablespoon ground allspice
1 tablespoon dried thyme
1 1/4 teaspoons salt
1 teaspoon ground cayenne pepper
1 teaspoon grated nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon vinegar

In a food processor or blender, puree all the ingredients except the chicken legs.

Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes (the longer you can marinate the chicken legs, the more the flavor will penetrate the meat. You can marinate it up to 24 hours in the refrigerator).

WHEN READY TO COOK:
Heat the oven to 450 degrees F.

Roast the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.

MENU SUGGESTIONS:
Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.

Makes 4 servings