Jamaican Jerked Chicken Legs

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  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.

  Add A Note

  Ingredients

  • 1 Bunch scallions, chopped

  • 2 Clove garlic, chopped

  • Whole Scotch bonnet pepper

  • 1 Whole lime, juiced

  • 2 Tablespoon soy sauce

  • 1 Tablespoon vegetable oil

  • 1 Tablespoon brown sugar

  • 2 Teaspoon fresh thyme

  • 1 Teaspoon salt

  • 1 Teaspoon ground allspice

  • 1 Teaspoon black pepper

  • 1/2 Teaspoon ground nutmeg

  • 1/2 Teaspoon ground cinnamon

  • As Needed water

  • 1 Small onion, cut into chunks

• 2

  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.

  Add A Note

• 3

  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.

  Add A Note

• 4

  When ready to cook, start the Traeger according to grill instructions. Set the temperature to 165 degrees F (set to Super Smoke if using a WiFIRE-enabled grill) and preheat for 5 minutes. Arrange the chicken legs on the grill grate and smoke for 30 minutes.

  

  Grill: 165 ˚F

  Add A Note

• 5

  Increase the grill temperature to 350 degrees F and allow to preheat for 10 minutes. 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 the bone reaches 165 degrees F. Enjoy!

  

  Grill: 350 ˚F

  

  Probe: 165 ˚F

  Add A Note