Jerk Chicken Legs

Name: Hähnchenschenkel Jerk
Total time: 2 h
Ingredients: 10 g Scotch Bonnet Chili (oder Habanero); 6 g Piment gemahlen; 10 g Frischer Ingwer gerieben; 8 g Knoblauch; 10 g Brauner Zucker; 12 g Salz; 15 ml Sojasoße; 20 ml Limettensaft

MarinadePoultryHot SmokingMedium2.5-3.5 hrs74-80 °C150-170 °CPimento + Cherry

Chicken legs are marinated in an authentic Jamaican jerk marinade made with Scotch bonnet, allspice, and ginger, then hot-smoked. The marinade penetrates deep into the meat, creating a complex flavor profile of heat, sweetness, and smoke. A Caribbean flavor experience from the smoker.

Ingredients(for 1 kg)

Scotch bonnet chili (or habanero)10 g

Ground allspice6 g

Fresh ginger grated10 g

Garlic8 g

Brown sugar10 g

Salt12 g

Soy sauce15 ml

Lime juice20 ml

Instructions

Marinade & Marinating

20 min + 8-24 hrs

Blend all marinade ingredients in a blender into a smooth paste. Score the chicken legs at the thickest point and generously coat with the jerk paste. Marinate covered for 8-24 hours in the refrigerator.

Preparing the smoker

30 min

Heat the smoker to 150-170 °C using allspice wood or chips and cherry wood. Remove chicken legs from the refrigerator 30 minutes before smoking.

Smoking

2-2.5 hrs

Smoke chicken legs indirectly until a core temperature of 74-80 °C is reached. In the last 20 minutes, increase temperature to 200 °C or grill directly to crisp the skin and caramelize the marinade.

Pro Tip

If possible, use authentic allspice wood chips from the Caribbean – they give jerk chicken its distinctive and authentic flavor.

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