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Wet Rub Jerk Chicken


  • 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


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.