Ingredients

• Half bunch of green onions
• 1 jalapeño, deseeded
• 1/4 cup apple cider vinegar
• 1/4 cup Panola all purpose marinade
• 1 lime juiced
• 1 tbsp ground dry mustard
• 1 1/2 of the following:
• Thyme
• Basil
• Allspice
• Paprika
• Coriander
• Ginger
• Nutmeg
• 1 tsp of the following:
• Salt
• Pepper
• Red pepper flakes
• 3/4 cup brown sugar
• 6-8 Tbsp of butter
• 6-8 chicken legs

Directions

Place all the ingredients in a blender or food processor and pulse to combine. Place 1 Tbsp of butter in under the skin of each chicken and then rub down each chicken with the wet jerk rub. Cover with plastic wrap and allow to refrigerate for 4 hours or more.

When its time to cook, heat a large cast-iron skillet or grill pan to high heat and sear each chicken leg until slightly charred on each side. Place the dish of chicken in a preheated 375 degree oven and bake for another 20-30 minutes depending on the size of legs until the juices run clear and the chicken is cooked through.