Smoked Jamaican Jerk Chicken Recipe

With flavors from the Caribbean, this smoked Jamaican jerk chicken has flavor to spare. The wet jerk rub contains a Scotch bonnet pepper for extra flavor and zing. Use a cut up fryer chicken for this recipe. When the chicken is cut into pieces, more surface area is exposed for maximum flavor from the jerk rub and the smoke.

Chicken Leg Quarter, Seasoned With Jamaican Jerk Seasoning

Jamaican Jerk Chicken Rub


  • One whole white onion, chopped
  • Six green onions, chopped
  • Two Jalapeño peppers, chopped
  • One Scotch bonnet or Habañero pepper, seeded and chopped
  • 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 cinnamon
  • One-quarter teaspoon ground cloves

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.

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Chicken Leg Quarters, Cooked In The Style of Jamaican Jerk