Jamaican Jerk Chicken with Papaya Salsa

• 4 each chicken legs
• 2 tablespoons red hot pepper sauce
• 1 teaspoon salt seasoned, spicy
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 1/2 cups papayas diced
• 1/4 cup onions minced
• 2 tablespoons sugar
• 2 tablespoons black pepper minced
• 2 tablespoons jelly hot pepper
• 2 tablespoons cilantro chopped
• 1 x rice, cooked

1. In a large bowl, mix all of the salsa ingredients together well.
2. Chill.
3. In a shallow container, place the hot pepper sauce.
4. Add chicken, one piece at a time, turning to coat.
5. Sprinkle salt, cinnamon and allspice over the chicken.
6. Place the chicken, skin side up, in a single layer in a large shallow baking dish.
7. Bake at 400 degrees F, basting twice with pan juices, for 45 minutes or until the chicken is fork tender.
8. Arrange the rice and chicken on a serving platter.
9. Spoon papaya salsa over the chicken.

chicken legs, red hot pepper sauce, salt, cinnamon, allspice, onions, sugar, black pepper, pepper, cilantro, rice

Taken from recipeland.com/recipe/v/jamaican-jerk-chicken-papaya-sa-43634 (may not work)