Smoky, tangy and the perfect hint of spiciness, you can’t go wrong with smoked jerk chicken. I’m smoking jerk chicken wings and thighs here but you can use any cut you want.
Smoked Jerk Chicken Wings
We really LOVE the ratio of Jerk sauce to chicken when using wings. They turn out so juicy and lip smacking delicious that you just can’t go wrong.
That said, you can use any cut of chicken you prefer. Bone in is going to give you more flavor and juiciness. If you are using a boneless cut, you’ll have to be super careful not to overcook.
PRO TIP: For the BEST flavor, let your gas grill heat up to SUPER HOT at the end of your smoke and then slap that chicken over onto the grill to give it some char and grill marks. YUM! You won’t be sorry you did so.
How To Make a Jerk Sauce
If you want a REAL authentic jerk sauce, go pull the one from my “No Jerk Here Chicken”, it’s the real deal and so delicious you’ll be craving it for months.
That said, it takes a while (the effort is worth it) but if you are in a hurry or don’t have all of the spices and herbs, just go Lawry’s Jerk Chicken Marinade. You’ll find it with the ketchups, BBQ sauces and marinades at the grocery store.
Lawry’s Hawaiian Marinade is really very good and they do not pay me to say that either, so trust. (smile)
(The photo and link are Amazon affiliate links and you can click them to go through and compare prices, I’m an Amazon affiliate and if you buy through this link, I will receive a commission, but it doesn’t change your price at all, so thank you!)
Watch your sale ads for your grocery store, sometimes these marinades go on sale and you should stock up! I haven’t found one that I didn’t like yet.
How Long Do I Marinate the Chicken?
You’ll want to marinate your chicken for at least 30 minutes, a few hours is better. When I think about it, I do mine overnight.
Be sure to save a little bit to paint on at the end if you plan to sear them on the grill to crisp up the skin! (That’s the way to add a ton of flavor!).
What Kind of Wood Do I Use for the Smoke?
We really like to use a combination of Apple and Hickory for this Smoked Jerk Chicken Recipe. You can click this photo to go through to Amazon to compare prices.
What Temp Do I Smoke Jerk Chicken?
I like to do mine low and slow for maximum juiciness but I have a smoker that is a little difficult to control. I’m working on that problem.
Anyway, if you can keep it closer to 230, you’ll be happiest.
At 230, it will take about an hour to smoke wings and longer for thighs or thicker pieces.
How Many Wings Per Person?
I like to figure 6-8 wings per person, depending on what side dishes I am serving. If there is a lot to choose from, then 6 will do. If the sides are a little skimpy, then 8 or more per person.
Here’s How to Do It
- Marinate the chicken pieces – You’ll want to do this for at least 30 minutes up to 24 hours.
- Smoke at 230 degrees until you reach an internal temperature of 165. If you plan to finish on the grill, I like to go to internal temp of 155 and then grill to an internal temp of 165.
- Finish on the grill to crisp the skin and add a delicious char.
- If you don’t have a grill, you can finish in the oven on broil – just keep a very careful eye out!
Here’s What You’ll Need
- Bone in Chicken Wings (or other cut of bone in chicken) – if you need to learn how to cut the chicken wings, watch my video below.
- Lawry’s Caribbean Jerk Sauce – easy sauce that adds a ton of perky, slightly spicy flavor.
Frequently Asked Questions (FAQ’s)
Jerk chicken got it’s name from Jamaica and it is a blend of certain spices and it’s typically used with chicken or pork.
Roasted Potatoes, Sweet Potatoes, Rice and beans, Pineapple,
It has a sweet, smoky, tangy and slightly spicy flavor.
After the chicken is cooked, yes, freeze for up to 3 months.
This chicken will be gobbled up right away, so no worries. It will keep covered in the fridge for up to 5 days.
What Should I Serve with Jerk Chicken?
We really love my Popeyes Rice and Beans or these roasted carrots and potatoes.
What Kind of Smoker Is That?
The Smoker I use comes from the Pit Barrel Cooker Company. It’s a heavy duty, quality product that I’ve been using for a while now.
There are a variety of smokers out on the market, and you’ll need one that is right for you.
There are electric smokers, pellet smokers and others. Mine is a charcoal smoker and that is the flavor that I personally prefer. Plus, it’s easy to use.
You can learn more about the type of smoker I use here at the Pit Barrel Cooker Company. Just so you know, I believe in them so much that I’m now an affiliate for them, so if you decide to purchase through this link, I do get a commission but that doesn’t change your price at all. Thank you!
Tips and Tricks
- This recipe is so easy that there aren’t really many tricks and tips… just marinate and then smoke and then grill for a sweet char.
- If you can not do the final char, no worries, they will still be delicious!
- Most people marinate in a plastic bag, but you don’t have to do that. I just put the chicken in a bowl and pour the marinade over the top and stir to make sure everything is submerged. Cover the bowl with plastic wrap.
- Chicken is one of those foods that you have to be careful with. Don’t allow it to sit out on the counter before you cook it for more than an hour. Bacteria builds up quickly.
- The best trick and tip is to finish the chicken on a very hot grill to char and crisp the skin. Save back a little of the marinade so that you have some to paint on during this step.
Watch How to Make This
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Smoked Jerk Chicken
Ingredients
- 4 lbs chicken thighs bone in and skin on
- 3 lbs chicken wings bone in and skin on
- 2 bottles lawrys jerk marinade
Instructions
- Prepare the chicken if needed (cut the wings into flats and drumettes and remove excessive skin from thighs).
- Place the chicken pieces into a large bowl and cover with marinade, leave 1/4 of one bottle of marinade for basting onto chicken when moving to the grill.
- Smoke on smoker at 230 until chicken reaches an internal temp of 155. Near the end of the smoke, start the grill and allow to come to medium high to high temp. Move the chicken to the grill when it is at temp and place skin side down. Baste with the saved marinade. Cook on first side until dark char marks appear and the skin begins to release from the grill grates. Turn and baste again with remainder of the reserved marinade. Cook to internal temp of 165.
- Remove chicken from the grill and allow to rest with foil tented over the top for 5-10 minutes.
Notes
- This recipe is so easy that there aren’t really many tricks and tips… just marinate and then smoke and then grill for a sweet char.
- If you can not do the final char, no worries, they will still be delicious!
- Most people marinate in a plastic bag, but you don’t have to do that. I just put the chicken in a bowl and pour the marinade over the top and stir to make sure everything is submerged. Cover the bowl with plastic wrap.
- Chicken is one of those foods that you have to be careful with. Don’t allow it to sit out on the counter before you cook it for more than an hour. Bacteria builds up quickly.
- The best trick and tip is to finish the chicken on a very hot grill to char and crisp the skin. Save back a little of the marinade so that you have some to paint on during this step.
Nutrition
Lately I’ve been thinking about some relationships where I feel that I give a whole lot more than the other person. I try not to think about it but after a while, it grates on my nerves. A LOT.
I’ve been seeking for answers about this, asking friends and searching my soul.
What I’ve come back to is that I’m sure Jesus felt like he gave a lot more than anyone else in the relationship. In the end, he gave it all. This is what I’ve come up with. It isn’t an easy pill to swallow.
John 13:34
A new command I give you: Love one another. As I have loved you, so you must love one another