Jerk Spice–Rubbed Chicken Legs
['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.
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