This time around I made this recipe for Smoked Caribbean Jerk Chicken Thighs!
Chicken thighs on the smoker have become a new favorite around here.
Playing around with different seasonings keeps things interesting.
The quality comes in with which Caribbean Jerk seasoning you decide to use.
I make a big batch of Homemade Caribbean Jerk Seasoning and keep it on hand to use when I need it.
Here is how to make Smoked Caribbean Jerk Chicken
Mix the seasoning together in a bowl along with soy sauce, brown sugar, lime juice, kosher salt, pepper, crushed red pepper flakes, and ginger and garlic paste.
You could use freshly grated ginger and garlic, but I am a huge fan of these pastes.
Whisk the marinade together just like this.
Then trim the extra skin off of 10 chicken thighs and put them into a gallon size plastic bag.
Next add the marinade and massage the bag until evenly combined.
Marinate overnight in the fridge, and I recommend putting this in a bowl just in case of a leak or hole in the bag.
Set your smoker or Traeger pellet grill to 250 degrees when ready to make these.
They will take 2 1/2 to 3 hours total.
And flip them after about an hour and a half.
Check to make sure they have an internal temp of 170 degrees.
Then dig in and enjoy these scrumptious Smoked Caribbean Jerk Chicken Thighs!
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Smoked Caribbean Jerk Chicken Thighs
Smoked Caribbean Jerk Chicken Thighs are marinated overnight in a Caribbean Jerk marinade and smoked for hours for extra yumminess!
- 5 to 6 pounds bone in, skin on chicken thighs (approx 10 thighs)
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 4 Tbsps Caribbean Jerk seasoning (good quality store bought or homemade recipe in post above)
- 1 Tbsp garlic paste or minced garlic
- 1 Tbsp ginger paste
- 1 Tbsp lime juice
- kosher salt, pepper, crushed red pepper flakes
Trim any extra skin from the chicken thighs if needed. Place the thighs in a gallon size plastic bag.
Add the soy sauce, brown sugar, Caribbean Jerk seasoning, garlic, ginger, lime juice, kosher salt, pepper, and crushed red pepper flakes to a bowl and whisk until evenly mixed.
Pour the sauce into the bag with the chicken and massage until evenly mixed. Place the bag in the fridge for 24 hours, massage and turn the bag a few times as it marinates.
Set your smoker to 250 degrees and place the chicken in the smoker. Smoke them 1 1/2 hours and flip them over, smoke another 1 to 1 1/2 hours until the temp is at 170 degrees.