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Jamaican Jerked Chicken Legs

Grab your protetive glasses and a tall drink of water, Jamacian Jerk will sizzle your lion-hearted tongue right into euphoria. We enjoy a good kick in the flavor pallette, so if you like it hot, you'll find these Jamaican Jerked Chicken Legs running your tongue over like a freight train with delicious flavors.

  • Difficulty3/5
  • Prep time20 mins
  • Cook time60 mins
  • Serves4
  • Recommended HardwoodAlder


Scallions1 bunch, trimmed and roughly chopped
Garlic2 cloves, roughly chopped
Scotch Bonnet or Habanero Chile1/2 - 1 chile, seeded
Lime, juiced1
Soy Sauce2 Tbsp.
Vegetable Oil1 Tbsp.
Brown Sugar1 Tbsp.
Fresh Thyme leaves2 tsp.
Salt1 tsp., or more to taste
Ground Allspice1 tsp.
Black Pepper1 tsp.
Ground Nutmeg1/2 tsp.
Ground Cinnamon1/2 tsp.
Waterif needed
Chicken Legs2 1/2 lbs.
Small Onion, cut into chunks1


For the marinade, combine all the ingredients except the chicken legs in the jar of a blender. Pulse until the mixture is liquefied. (Add a tablespoon or two of water if needed to get the blender blades turning).

Put the chicken legs in a glass baking dish large enough to hold them in one layer. (Alternatively, put the legs in a large resealable plastic bag.) Pour the marinade over the chicken legs, turning them to coat thoroughly. Cover the dish with plastic wrap and refrigerate for 6 hours, or overnight.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Arrange the chicken legs on the grill grate and smoke for 30 minutes. Increase the temperature to 350 and cook for 45 minutes to an hour, or until an instant-read meat thermometer inserted into the thickest part of the leg (but not touching bone) reaches 165F.

  • Difficulty3/5
  • Prep time20 mins
  • Cook time60 mins
  • Serves4
  • Recommended HardwoodAlder

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