Smoked Jerk Chicken Thighs

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Juicy chicken thighs marinated in a spicy jerk seasoning and smoked over pimento wood for authentic Caribbean flair and deep smoky aroma. This Caribbean-inspired chicken recipe, ready in about 165 minutes, pairs bone-in chicken thighs, allspice, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 2 tbsp allspice
• 1 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tbsp dried thyme
• 1 small, minced scotch bonnet pepper
• 4 minced garlic cloves
• 1 tbsp grated ginger root
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp sea salt
• 1 tsp black pepper
• 2 cups pimento wood chips
• 2 tbsp olive oil

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Instructions

1. Step 1: In a large bowl, combine 2 tbsp allspice, 1 tbsp brown sugar, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tbsp dried thyme, 1 small minced scotch bonnet pepper, 4 minced garlic cloves, 1 tbsp grated ginger root, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp sea salt, 1 tsp black pepper, and 2 tbsp olive oil to create a jerk marinade.
2. Step 2: Add 6 bone-in chicken thighs to the marinade and toss well to coat. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
3. Step 3: Preheat smoker to 275°F and add 2 cups pimento wood chips for authentic smoky aroma.
4. Step 4: Place marinated chicken thighs on the smoker grate, skin side up, and smoke for 2 to 2.5 hours until internal temperature reaches 175°F and skin is crisped and flavorful.
5. Step 5: Remove chicken from smoker and rest for 10 minutes before serving with lime wedges.