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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crock pot style chicken wings (make them spicy!)


The great thing about chicken wings is the many ways that you can cook them up.  Buffalo, BBQ,  tangy, or oriental style.  All of these methods make for a great appetizer for any event.  Today’s will be the simple slow cooker recipe that you can add any sauce of choice to


  • 3 pounds chicken wings (16 wings)
  • salt and pepper to taste
  • 1 1/2 cups favorite sauce (frank’s hot sauce!)
  • 1/4 cup honey (if making a sweet sauce, leave out if going for spicy)
  • 2 teaspoons prepared mustard or spicy mustard
  • 2 teaspoons Worcestershire sauce
  • Tabasco to taste, optional

How to mix it:

Rinse chicken wings and pat dry. Cut off and discard the wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper. Then place wings on a lightly oiled broiler pan.


Place pan in oven and broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned (don’t over cook). Finally transfer the chicken wings to your crock pot.  Mix up your sauce of choice and pour over the chicken wings. Cover and cook on low for 4-5 hours.  If you are in a hurry you can put it on high for 2-3 hours instead.