Smoked Jamaican Jerk Chicken Recipe

Tired of dry, bland barbecue? This smoked jamaican jerk chicken recipe brings moisture, heat, and depth in every mouthful - no more waiting in vain for chicken that slaps

Now listen here, flavor fam—these smoked jerk chicken legs ain’t the stuff of no ordinary bird. We talkin’ bold island soul kissed by fire, slow-smoked to juicy, char-edged perfection, and whisperin’ sweet spice in every bite like Bob Marley croonin’ “Waitin in Vain.”

This here Jamaican jerk chicken recipe ain’t for the bland-hearted—it’s a slow groove cooked low ‘n’ smoky over wood, takin’ its sweet time takes about 3–4 hours in the smoker, giving you time to vibe while it transforms from raw rhythm to smokey revelation.

Beats and Eats (music to pair with this Jerk Chicken recipe)

The song fits 'cause just like Marley’s lyrics—this chicken’s patient, passionate, and when it finally hits, oh baby, you know it’s been worth every minute.

The jerk marinade changes the game when it comes to marinated chicken and works for smoked or baked jerk chicken. I tested and tried several different ingredient combinations so trust me when I tell you the essentials were: Allspice lays the warm, peppery foundation, scotch bonnet comes in hot with the fire, while soy sauce and brown sugar bring that sweet-salty balance, keepin’ things funky yet smooth.

Fresh thyme and nutmeg toss in earth and heat like a rhythm section hittin’ in the pocket, and green onions add a mellow, grassy high note to finish it off just right. Oh don't let me forget lime juice which gives it that much needed acidity.

Can’t find scotch bonnet? Habanero will step in, though it don’t sing the same sweet tune.

Pair this with coconut ginger rice, steamed Jamaican cabbage and a side of delicious smoked sweet and savory plantains, and you got yourself a roots reggae feast.

Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.

Smoked Jamaican Jerk Chicken

Easy jerk chicken leg quarters marinated with spicy and fragrant sauce then slow smoked on the grill. 

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Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Course: Main Course

Cuisine: Caribbean

Servings: 4 people

Calories: 650kcal

Author: Marwin Brown

Ingredients

For the Chicken

• ▢ 4 whole chicken leg quarters
• ▢ 2 cups jerk marinade or store-bought

For the Brine

• ▢ 1 quart water
• ▢ 1 cup sugar
• ▢ 1 cup salt
• ▢ 1 tablespoon jerk marinade
• ▢ ½ cup cider vinegar

Instructions

Brine the Chicken

• Mix brine ingredients in a large bowl. Stir well until both sugar and salt are fully dissolve.
• Place chicken in a large bowl or ziplock back and add the brine. Refrigerate at least 4 hours, preferably overnight.

Marinate the Chicken

• Remove chicken from the brine, rinse and set aside. Cut several 1-inch-long slits in each piece of chicken.
• Blend your marinade ingredients and place chicken along with marinade in large ziplock back. Rub paste all over chicken, rubbing it into slits.
  
• Marinate, covered and chilled, at least 2 hours or up to 1 day (longer is better for flavor).

Smoke the Chicken

• Set up frill for indirect heat and pre-heat to 250-275 degrees. Smoke the chicken, skin sides up on indirect heat until cooked through, 1-2 hours.
  

Video

Notes

• Wear gloves when handling the peppers as they are super hot
• Wash knife, cutting board, and any other surface the peppers may have come into contact with
• Cut slits into the chicken before marinating. This will help the chicken absorb more of the flavors
• Adjust heat levels up or down by amount of peppers used as well as seeds and veins. Heat comes from the seeds and veins of chili peppers.
• Let chicken reach room temperature before cooking
• Allspice berries and bay leaves can help replicate flavor from pimento wood. Smolder them with your heat source when grilling
• This recipe can easily be converted to oven bake if you don't have access to a grill or prefer to use your oven. To roast chicken in oven: Place chicken skin sides up, in large baking pan on middle of a preheated 450°F oven, until cooked through, 25 to 30 minutes. Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.

Nutrition

Calories: 650kcal | Carbohydrates: 59g | Protein: 39g | Fat: 41g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 2051mg | Potassium: 2603mg | Fiber: 41g | Sugar: 9g | Vitamin A: 35187IU | Vitamin C: 1mg | Calcium: 402mg | Iron: 21mg

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