Smoked Jamaican Jerk Chicken

Smoked Jamaican Jerk Chicken Recipe 

A powerhouse recipe with fiery spices, citrus, herbs, and allspice layered under clean wood smoke. The result is juicy, spicy, aromatic chicken with a beautiful mahogany color and crisp edges.

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🟩 WHY THIS RECIPE IS SPECIAL (HIGH VALUE)

✔ Uses a true jerk marinade—aromatic, herbal, spicy, citrusy
✔ Smoking the chicken adds depth traditional grilling can’t match
✔ Perfect balance of heat, sweetness, acid, and wood smoke
✔ Works great with whole chickens, thighs, legs, or wings
✔ Restaurant-level flavor with simple ingredients
✔ Includes pro techniques, wood pairings & intensity adjustments

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🟩 INGREDIENTS

Chicken

• 6–8 chicken thighs or 1 whole chicken cut into pieces

• 2 tbsp neutral oil

• Optional: 2 tsp kosher salt for dry brining

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AUTHENTIC JERK MARINADE (HIGH VALUE VERSION)

Blend until smooth:

• 6–8 scallions

• 1 medium onion

• 6 cloves garlic

• 1–3 Scotch bonnet peppers (adjust heat)

• 1-inch knob fresh ginger

• 2 tbsp fresh thyme leaves (or 1 tbsp dried)

• 1 tbsp allspice

• 1 tsp freshly ground black pepper

• 1 tsp cinnamon

• 1 tsp nutmeg

• 1 tbsp brown sugar

• 2 tbsp soy sauce

• 2 tbsp vinegar (white or apple cider)

• 2 tbsp lime juice

• 1 tbsp vegetable oil

• Optional: 1–2 tbsp molasses for deeper color & sweetness

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🟩 WOOD CHOICE FOR SMOKED JERK

The best woods for the signature flavor:

• Pimento wood (traditional)

• Hickory – strong, earthy

• Cherry – sweet & fruity

• Oak – clean and balanced

For an island-inspired profile:
→ Mix fruit wood with a touch of hickory.

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🟩 HOW TO MAKE SMOKED JERK CHICKEN

🔹 STEP 1 — Marinate the Chicken

Pat chicken dry.
Make shallow slashes in thick portions for deeper flavor.

Coat heavily with jerk marinade.
Marinate:

• Minimum: 4 hours

• Ideal: 12 hours

• Maximum: 24 hours

Keep refrigerated while marinating.

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🔹 STEP 2 — Preheat Smoker

• Set smoker to 250°F (121°C)

• Add wood of choice

• Place a water pan to help keep chicken moist

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🔹 STEP 3 — Smoke the Chicken (Low & Slow)

Place chicken skin-side up on smoker grates.

Cook times:

• Thighs/legs: 2–3 hours

• Bone-in breasts: 1.5–2 hours

• Whole chicken (cut up): 2.5 hours average

Target internal temp:

• Dark meat: 175–185°F for best tenderness

• White meat: 160–165°F

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🔹 STEP 4 — OPTIONAL: Finish Over High Heat

To replicate the crisp edges of jerk technique:

Transfer chicken to:

• a hot grill OR

• smoker at 400°F

Cook 3–6 minutes to char the edges lightly.

This caramelizes the sugars and intensifies the aroma.

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🔹 STEP 5 — Rest & Serve

Let rest 10 minutes before slicing.
This locks in juices and sets the seasoning.

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🟩 FLAVOR BOOSTERS (HIGH VALUE ADD-ONS)

⭐ Citrus Burst

Add fresh lime zest to the final presentation.

⭐ Extra Heat

Add an additional Scotch bonnet to the marinade after blending for raw heat.

⭐ Sweet & Fiery Glaze

Simmer together:

• 1/4 cup pineapple juice

• 2 tbsp honey

• 1 tbsp brown sugar
  Brush during last 10 minutes of smoking.

⭐ Island Herb Finisher

Mix chopped thyme + scallions + lime juice and scatter on top right before serving.

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🟩 WHAT TO SERVE WITH SMOKED JERK CHICKEN

• Coconut rice or rice & peas

• Fried plantains

• Grilled corn with lime butter

• Pineapple salsa

• Cucumber-lime salad

• Sweet mango slaw

• Roasted sweet potatoes

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🟩 PRO TECHNIQUES FOR PERFECT JERK

✔ Dry brine 2 hours before marinating for extra juiciness
✔ Use cooking oil in the marinade to help spices penetrate
✔ Don’t rinse marinade off—leave it thick
✔ For maximum authenticity, include thyme and allspice generously
✔ Keep chicken moist by not exceeding cooking temps
✔ Allow marinade to sit overnight for full aromatic bloom

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🟩 STORAGE

• Refrigerate up to 4 days

• Freeze up to 2 months

• Reheat gently at 325°F or shred into rice dishes

OTHER RECIPES

SMOKED CHICKEN INGREDIENTS:

• One whole white onion, chopped
• Six green onions, chopped
• Two Jalapeno peppers, chopped
• One Scotch bonnet pepper(or Habanero), seeded
• Two teaspoons salt
• Two teaspoons chopped garlic
• One and one-half teaspoons allspice
• One teaspoon dried thyme
• One teaspoon dried oregano
• One teaspoon ground cumin
• One teaspoon black pepper
• One-half teaspoon nutmeg
• One-half teaspoon cinammon
• One-quarter teaspoon ground cloves

INSTRUCTIONS 

 Add all ingredients to a blender and process until smooth. 

If the mixture is too thick, add just enough water to loosen it up. 

Rub the jerk seasoning all over the chicken, letting it marinate at least 4 hours, and better yet, overnight, before smoking it until tender. 

The smoked chicken recipe is ready to serve....!

Smoked Jamaican Jerk Chicken Video: