Caribbean-Style BBQ Chicken Legs

These chicken legs are sweet, sticky, a little spicy, and completely delicious. You could pair them with a fresh slaw or some roasted potatoes for a whole meal.

📝 Ingredients

• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6-10 chicken legs/drumsticks
• 1/2 large yellow onion, diced
• 2 garlic cloves, roughly chopped
• 2 T heat-safe neutral oil, like avocado or light olive
• 1/4 teaspoon kosher salt, plus more as needed
• 1 red jalapeno pepper, finely diced (seeded, to reduce heat level, if desired)
• 1/4 cup rum
• 1 6-ounce can of tomato paste
• 1/2 cup apple cider vinegar
• 1/4 soy sauce, tamari, or aminos
• 1/4 cup molasses
• 3 Tablespoons honey
• 2 teaspoons minced fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly grated nutmeg
• 1/4 cup water
• 1 teaspoon freshly grated lime zest
• 1 Tablespoon freshly squeezed lime juice
• 1/8 teaspoon liquid smoke (optional)
• 2 Tablespoons heat-safe neutral oil, like avocado or light olive, for frying

👨‍🍳 Instructions

1. 1A day or two ahead, sprinkle the salt...: A day or two ahead, sprinkle the salt and pepper over the chicken, then cover and refrigerate. (I used a gallon-sized zip-top bag.)
2. 2To make the BBQ sauce, saute the onions...: To make the BBQ sauce, saute the onions and garlic in a medium saucepan with the oil and a pinch of salt over medium-low heat for 10-15 minutes, or until the onions are just starting to caramelize. Add the jalapeno and cook for 2 more minutes. Add the rum and scrape up any browned bits from the bottom of the pan. Simmer until reduced to a glaze, 1-2 minutes.
3. 3Whisk in the tomato paste, vinegar, soy sauce,...: Whisk in the tomato paste, vinegar, soy sauce, molasses, honey, ginger, cumin, coriander, allspice, nutmeg, salt, and water, and then simmer for 15 minutes.
4. 4Stir in the lime zest, lime juice, and...: Stir in the lime zest, lime juice, and liquid smoke, if using. You should have between 1 1/2 - 2 cups of sauce. Cover and store in the fridge until ready to use. Can be made up to a week ahead of time. (Big time saver!!)
5. 5Preheat the oven to 400 degrees F.
6. 6Heat 2 Tablespoons of oil in a large...: Heat 2 Tablespoons of oil in a large oven-safe skillet (preferably cast iron or stainless) on high. Sear the chicken legs for 2 minutes per side or until the skin begins to crip and turn brown. You don't need to cook them all the way through.
7. 7Add 1/2 cup of BBQ sauce to a...: Add 1/2 cup of BBQ sauce to a large bowl and toss the hot chicken legs in the sauce to evenly coat. Put them back into the skillet and spoon remaining sauce from the bowl onto the chicken.
8. 8Place the skillet into the oven and roast...: Place the skillet into the oven and roast for 20 minutes.
9. 9Turn the broiler on high and broil the...: Turn the broiler on high and broil the chicken legs for 3-5 minutes, or until nearly blackened on top. (I skipped this step because I didn't want blackened BBQ sauce.)
10. 10Let the chicken rest for about 10 minutes...: Let the chicken rest for about 10 minutes before serving. Serve with extra BBQ sauce on the side.