Sweet and Spicy Jerk BBQ Chicken Legs

Submitted by Careema Bell


About the cook: I'm a home cook and baker who loves to get creative in the kitchen in my spare time. Although I currently work full-time, I would love to have my own small bistro or bakery one day. My taste tester aka husband enjoys trying my creations and giving me constructive criticism. I love pit bulls, chocolate chip cookie dough and bear hugs! I also love to write poetry and short stories when time permits.

About the dish: A Caribbean twist on a classic baked dish, this recipe came about in a last minute effort to get dinner on the table in a pinch! Sweet, spicy and tangy, this dish will satisfy everyone at the table.



National Origin: Caribbean

Serves: 4

Estimated Time: Over 2 Hours

Ingredients:

6 chicken legs
1 jar of Kraft Sweet Brown Sugar BBQ Sauce
1 large green pepper sliced
1 large red pepper sliced
1 large sweet onion sliced
2 T minced garlic
1/2 C BADIA Jerk Seasoning (separated by 1/8 cup and 3/8 cup)
1 1/2 T oregano
4 green onions chopped
2 T Grace Jerk Seasoning
1 t garlic powder
1 t onion powder
1 t paprika
1 can crushed pineapple
4 servings cooked jasmine rice

Preparation:

Season legs with 1/4 C BBQ Sauce, pineapple juice from crushed pineapple, Grace Jerk Seasoning, 1/8 C BADIA Jerk Seasoning, garlic powder, 1/2 T oregano and onion powder; add whites of green onion. Cover and marinate for 1 hour.

While chicken is marinating prepare sauce.

Saute onions, peppers and garlic. Add to remaining BBQ sauce in a sauce pan along with 1/2 cup water, the remaining seasonings and crushed pineapple. Bring to a boil then cook on low for 30 minutes stirring frequently. Add black eyed peas in last 5 minutes of cooking sauce. While sauce is cooking, prepare rice.

Remove sauce from heat and let cool. Place about a cup of your sauce in a separate bowl.

Preheat oven to 375

Line a square baking dish with foil and spray. Remove chicken legs from marinade and dip into the cup of BBQ sauce you set aside, place in baking dish. Repeat with all legs. Cover with foil and bake for 40 minutes. Remove foil and top with more sauce (if needed; sauce should be sticky so you may need to drain not add more) and bake an additional 20 minutes or until juices run clear.

Serve over rice with additional sauce. You can also add a can of black eyed peas to the sauce or served as a side dish mixed with some of the sauce.

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