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Oven Baked Jerk Chicken

  • Yield: 6 servings


  • 1 tsp Salt, or to taste
  • 1 tsp Ground allspice
  • 1 tsp Packed brown sugar
  • 1 tsp Onion powder
  • ½ tsp Dried minced garlic
  • ½ tsp Ground nutmeg
  • ½ tsp Black pepper
  • ½ tsp Ground ginger
  • ¼ tsp Cayenne pepper
  • ¼ tsp Ground cinnamon
  • ¼ tsp Dried thyme leaves
  • ¼ cup Vegetable oil
  • 2 - 3 lb Whole chicken legs
  • 8-10 oz S&F Caribbean Mango Chef Sauce
  • 2 Lime, quartered
  • 2 Scallions, chopped


  1. Make the jerk rub by mixing the salt, allspice, brown sugar, onion powder, garlic, nutmeg, black pepper, ginger, thyme, cayenne pepper and cinnamon in a bowl.
  2. Coat the chicken legs with the rub, put in a covered container and marinate in the refrigerator 2 – 4 hours.
  3. Bring the chicken to room temperature 30 minutes before cooking.
  4. Preheat oven to 350 degrees F.
  5. Coat the 9×13 inch baking dish with vegetable oil and place the chicken pieces skin-side up into the dish.
  6. Bake for 1 hour, until no longer pink near the bone.
  7. Liberally coat a serving platter with the S&F Caribbean Mango Chef Sauce, transfer the chicken legs to the platter and garnish with lime wedges and chopped scallions.


Recipe adapted from Schlotterbeck-foss.com


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