Jere’s Hot Legs

Published 12:00 am Friday, January 25, 2008

Jere Jenkins of Springville, who currently resides in Montevallo, is a registered nurse.


10-12 chicken legs

2-4 oz. Jamaican jerk spice (Pennsylvania preferred)


1/2 cup soy sauce

1/2 cup orange juice

1/4 cup olive oil

1/4 cup hot sauce


Remove the skin from the chicken legs. Place marinade ingredients into a gallon plastic bag and shake well. Add the chicken legs and shake well again. It is best if marinated overnight, but if you can’t you should soak the chicken for at least one hour.

Preheat oven to 425 degrees. Spray or oil a large broiler pan. Drain and discard the marinade. Lay out the legs on the pan and sprinkle with the spice.

Coat liberally for spicier legs; use a lighter coating of spice if desired. Cook for 30 minutes. Turn over the legs and coat this side with spice then cook 30 minutes more.

Serve with ranch or blue cheese dip.

Can be served hot or cold. You can also save time by pulling the skin down rather than taking all the way off.

Serves 4-