- 1 (4-inch) piece cinnamon stick
- 1 tablespoon plus 1 teaspoon allspice berries
- 2 teaspoons black peppercorns
- 2 teaspoons whole cloves
- 2 tablespoons light brown sugar
- 1 tablespoon plus 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 1/4 cup olive oil
- 4 chicken legs (thigh and drumstick)
- Kosher salt
- A spice mill or a mortar and pestle
- Preheat oven to 425°F. Whack cinnamon stick with the back side of a chef’s knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.
- Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 Tbsp. spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30–35 minutes.
- Jerk spice can be made 3 months ahead. Store airtight at room temperature.