Jamaican Jerked Chicken Legs
2 1/2 pounds chicken leg
1 small onion, cut into chunks
1 bunch scallions (green onions), trimmed and roughly chopped
2 cloves garlic, roughly chopped
1/2 scotch bonnett or habanero chile (these are very hot), seeded, or substitute jalapeno or serrano chiles for a milder marinade
1 lime, juiced
2 tablespoon(s) soy sauce
1 tablespoon(s) vegetable oil
1 tablespoon(s) brown sugar
2 teaspoon(s) fresh thyme leaves, or 1 teaspoon dried
1 teaspoon(s) salt, or more to taste
1 teaspoon(s) ground allspice
1 teaspoon(s) black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Water, if needed
2-1/2 pounds chicken legs
Make 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 degrees 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 165 degrees F.
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