Smoked Jerk Chicken Legs

Name: Hähnchenschenkel Jerk geräuchert
Total time: 3 h
Ingredients: 1000 g Hähnchenschenkel; 10 g Scotch Bonnet oder Habanero Chili, fein gehackt; 25 g Jerk-Gewürzmischung (Piment, Zimt, Muskat, Thymian, Paprika); 30 ml Sojasauce; 20 ml Limettensaft; 15 g Brauner Zucker

SmokingPoultryHot SmokingEasy3.5 hours80 °C120-150 °CHickory, Cherry

Chicken legs are marinated in a fiery Caribbean jerk marinade and then hot smoked to perfection.

Ingredients(for 1 kg)

Chicken legs1000 g

Scotch Bonnet or Habanero chili, finely chopped10 g

Jerk spice mix (allspice, cinnamon, nutmeg, thyme, paprika)25 g

Soy sauce30 ml

Lime juice20 ml

Brown sugar15 g

Instructions

Marinade

10 Minuten

Mix all ingredients for the jerk marinade in a bowl: combine jerk spices, chili, soy sauce, lime juice and brown sugar into a paste.

Marinating

12 Stunden

Score chicken legs at several points, generously rub with the jerk paste and marinate covered in the refrigerator for at least 12 hours.

Preparation

30 Minuten

Remove chicken legs from the refrigerator, lightly pat off excess marinade and let acclimate at room temperature for 30 minutes.

Smoking

2.5 Stunden

Preheat smoker with hickory and cherry wood to 130°C. Place chicken legs on the rack and smoke at 120-140°C until the core temperature reaches 75°C.

Caramelizing and Finishing

20 Minuten

Increase temperature to 150°C and finish smoking chicken legs to a core temperature of 80°C to make the skin crispy and caramelized. Let rest for 5 minutes.

Pro Tip

For authentic Jamaican jerk flavor, place some allspice branches on the coals or mix allspice berries with the wood chips.

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