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  • Jamaican Jerked Chicken Legs
 
  • Jamaican Jerked Chicken Legs
 

Jamaican Jerked Chicken Legs

Jamaican Jerked Chicken Legs
0.0
0.00Jamaican Jerked Chicken Legs
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  • Difficulty3/5
  • Prep time20 mins
  • Cook time60 mins
  • Serves4 - 6
  • HardwoodAlder

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.

Ingredients

  • 1 bunch, trimmed and roughly chopped Scallions
  • 2 cloves, roughly chopped Garlic
  • 1/2 - 1 chile, seeded Scotch Bonnet or Habanero Chile
  • 1 Lime, Juiced
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Vegetable Oil
  • 1 Tbsp. Brown Sugar
  • 2 TSP. Fresh Thyme Leaves
  • 1 tsp., or more to taste Salt
  • 1 tsp. Ground Allspice
  • 1 tsp. Black Pepper
  • 1/2 tsp. Ground Nutmeg
  • 1/2 tsp. Ground Cinnamon
  • if needed Water
  • 2 1/2 lbs. Chicken Legs
  • 1 Small Onion, Cut into Chunks
  • 1 bunch, trimmed and roughly chopped Scallions
  • 2 cloves, roughly chopped Garlic
  • 1/2 - 1 chile, seeded Scotch Bonnet or Habanero Chile
  • 1 Lime, Juiced
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Vegetable Oil
  • 1 Tbsp. Brown Sugar
  • 2 TSP. Fresh Thyme Leaves
  • 1 tsp., or more to taste Salt
  • 1 tsp. Ground Allspice
  • 1 tsp. Black Pepper
  • 1/2 tsp. Ground Nutmeg
  • 1/2 tsp. Ground Cinnamon
  • if needed Water
  • 2 1/2 lbs. Chicken Legs
  • 1 Small Onion, Cut into Chunks

Preparation

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 - 6
  • HardwoodAlder

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