Jamaican Jerked Chicken Legs

• Difficulty3/5
• Prep time20 mins
• Cook time60 mins
• Serves4 - 6
• HardwoodAlder

Grab your protetive glasses and a tall drink of water, Jamacian Jerk will sizzle your lion-hearted tongue right into euphoria. We enjoy a good kick in the flavor pallette, so if you like it hot, you'll find these Jamaican Jerked Chicken Legs running your tongue over like a freight train with delicious flavors.

• 1 bunch, trimmed and roughly chopped Scallions
• 2 cloves, roughly chopped Garlic
• 1/2 - 1 chile, seeded Scotch Bonnet or Habanero Chile
• 1 Lime, Juiced
• 2 Tbsp. Soy Sauce
• 1 Tbsp. Vegetable Oil

• 1 Tbsp. Brown Sugar
• 2 TSP. Fresh Thyme Leaves
• 1 tsp., or more to taste Salt
• 1 tsp. Ground Allspice
• 1 tsp. Black Pepper

• 1/2 tsp. Ground Nutmeg
• 1/2 tsp. Ground Cinnamon
• if needed Water
• 2 1/2 lbs. Chicken Legs
• 1 Small Onion, Cut into Chunks

• 1 bunch, trimmed and roughly chopped Scallions
• 2 cloves, roughly chopped Garlic
• 1/2 - 1 chile, seeded Scotch Bonnet or Habanero Chile
• 1 Lime, Juiced
• 2 Tbsp. Soy Sauce
• 1 Tbsp. Vegetable Oil
• 1 Tbsp. Brown Sugar
• 2 TSP. Fresh Thyme Leaves

• 1 tsp., or more to taste Salt
• 1 tsp. Ground Allspice
• 1 tsp. Black Pepper
• 1/2 tsp. Ground Nutmeg
• 1/2 tsp. Ground Cinnamon
• if needed Water
• 2 1/2 lbs. Chicken Legs
• 1 Small Onion, Cut into Chunks

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).

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 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 165F.

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