Juicy Jerk Chicken
You’ll Need…

8 chicken legs (with back attached) about 4-5 lbs
1 lemon or lime (or juice of one fresh orange)
3 tablespoons of juicy jerk seasoning blend
Tip: Line your baking dish with aluminum foil to make the clean-up after easier.

Trim off the excess skin and fat off the chicken (but leave most of the skin – you can remove it later before eating). Now take a pairing knife or fork and pierce the chicken pieces. Sprinkle the dry rub over the trimmed chicken; this will allow the dry rub to penetrate the meat and really “juice” it up. In a zip lock bag or bowl with a lid, put the juicy jerk rub and mix everything well. Now seal and place in the fridge for at least 2 hours (can be up to 24 hours). Bake at 375 for about 45 minutes or until juices are running clear. When it’s cooked, squeeze some fresh citrus and sprinkle a little finishing salt– you will have a succulent tasty piece of chicken. Mmm..