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Jamaican Jerked Chicken Legs

Jamaican Jerked Chicken Legs

By Traeger Kitchen

Try our take on Jamaica’s national dish. We marinate chicken legs for at least 6 hours, and up to overnight with that famous jerk seasoning blend, then smoke for 30 minutes and roast at 350 degrees for up to another hour that will have you feeling like you're right near the beach.

Prep Time

20 Min

Cook Time

1 Hr




This recipe serves:


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Units of Measurement:
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


  • 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.

  • 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.

  • 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.

  • 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.

    165 ˚F / 74 ˚C


    Super Smoke

  • 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!

    350 ˚F / 177 ˚C

    165 ˚F / 74 ˚C

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