Jamacian jerk smoked chicken legs

Time for more smoked goodness.  The whole chickens I made last time were delicious, but the chicken breasts didn’t have as much flavor as I was hoping.  So this time I decided to just smoke some chicken legs.  They remind me of making large hot wings.  The original  recipe for this calls for Habanero peppers.  Which would have put them just the way I like them to eat but for all the others in my family they would be too hot.  The jalapeno and Serrano’s made it just right.  They have a nice tingle but don’t make everyone run for a glass of milk


  • 1 bunch green onions
  • 8 cloves garlic
  • 2 jalapeno peppers
  • 2 Serrano peppers
  • 2 lime, juiced
  • 4 tablespoons soy sauce
  • 2 tablespoon vegetable oil
  • 2 tablespoon brown sugar
  • 2 teaspoon dried thyme ( you can use fresh if you have it)
  • 2 teaspoon salt
  • 2 teaspoon ground allspice
  • 2 teaspoon black pepper
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 5 pounds chicken legs
  • 1 onion cut into chunks

Use a food processor or blender to make a puree of the ingredients (minus the chicken).  If the mix is to thick add a little water to it.  Pour the puree over the chicken legs and let marinate for 6 hours or more in the refrigerator. Next preheat the smoker (I use Mastercraft Electronic smoker) to 275 and cook them for 60-90 minutes or until the interior of a leg is up to 160 degrees.

Mastercraft Electronic smoker
Chicken legs all seasoned and going into the heated smoker
Mastercraft Electronic smoker
smoked and all ready to eat. Eating them the next day was actually tastier than fresh out of the smoker.

I like the flavor of these but I think a buffalo style smoked chicken leg would be even better.


For other smoker recipes and general recipes you can visit the recipe page


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