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Jerk chicken thighs topped with cilantro and lime wedges on a black cutting board.
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Smoked Jerk Chicken {Whole30, Paleo}

This Smoked Jerk Chicken Recipe is juicy and tender with a delicious and perfectly spiced marinade with a spicy kick! The jerk marinade is made up of fresh ingredients and spices that will quickly become a family favorite! This is a great recipe for your Traeger or other pellet grill.
Course Chicken, Dinner
Cuisine Jamaican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 Servings
Calories 425kcal

Equipment

  • Traeger or Pellet Smoker

Ingredients

  • 3 lb Bone-In Skin-On Chicken Thighs
  • 6 Jalapeños stems removed, see notes
  • 3 Scallions or Green Onions root removed
  • 2 Garlic Cloves
  • 2 Dates pits removed
  • 1 Lime juiced
  • cup Coconut Aminos
  • cup Avocado Oil or olive oil
  • ¼ cup Apple Cider Vinegar
  • 1 Bayleaf
  • ½ Tbsp Allspice ground
  • 1 tsp Nutmeg ground
  • 1 tsp Cinnamon ground
  • ½ tsp Ginger ground
  • ½ tsp Thyme ground
  • ½ Tbsp Pepper
  • 1 tsp Salt

Instructions

  • Place all marinade ingredients in a food processor (or blender) and process until all ingredients are finely chopped.
  • Pat chicken dry and place in a shallow dish (or ziplock bag) and pour marinade over the top, ensuring to coat on all sides. Cover and place in refrigerator overnight.
  • Preheat your Traeger or pellet smoker to 180F. Then place chicken directly on the grill grates of the preheated smoker and allow to smoke for 30 minutes.
  • Turn temperature up to 325F and continue to cook until chicken has reached an internal temperature of 165F, flipping halfway through.
  • Remove from grill and enjoy!

How To Make This Recipe On A Gas Or Charcoal Grill (without smoking):

  • Place chicken on preheated grill and cook until chicken has reached an internal temperature of 165F, flipping halfway through.
  • Remove from grill and enjoy!

Notes

Ingredient Notes
  • Jalapeños - Traditionally, jerk chicken is made with Scotch Bonnet Peppers which have a heat rating of 100,000 to 350,000 SHU. For reference, this is about 40 times as hot as jalapeño peppers. I like to use jalapeños to cut down on the spice and make it more of a family friendly (kid) meal, however, you can definitely sub with the traditional habanero or scotch bonnet peppers, just adjust the amount as needed for desired spice level.
  • Bone-In Skin-On Chicken Thighs - Using thighs ensures this chicken will remain moist and delicious. You can also substitute chicken thighs for chicken wings!
  • Dates - Using dates keeps this marinade naturally sweetened (and Paleo compatible) as opposed to using granulated or brown sugar.
  • Avocado Oil - I always prefer avocado oil in marinades or sauces for it’s mild flavor, but it can be substituted for olive oil as well!
Recipe Tips
  • I always recommend using a meat thermometer for any cut of meat you are smoking, grilling, etc. It’s a foolproof way to ensure your meat is cooked to a safe temperature without over cooking it or drying it out. These chicken thighs should be cooked to an internal temperature (IT) of 165F.

Nutrition

Calories: 425kcal | Carbohydrates: 7g | Protein: 24g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 630mg | Potassium: 371mg | Fiber: 1g | Sugar: 2g | Vitamin A: 228IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg