The one and only jerk chicken recipe you need. Smoked and grilled with homemade grilled pineapple jerk sauce, pit beans & creamy slaw.
Smoked Jerk Chicken Legs with Pit Beans and Creamy Slaw
Rated 5.0 stars by 1 users
Jerk chicken may not be the first thing that comes to your mind when you’re planning your backyard bbq, but it’s a great addition to the menu. Jerk chicken is typically made over charcoal and is such a flavourful way to make chicken, so why not make it the next time you fire up the bbq and switch things up from your tired old bottled bbq sauce. What makes this recipe even more tasty is that the chicken legs are smoked first before hitting it them the plancha for a beautiful sear. The smoke and spice from the jerk sauce go so well together and paired with sweet pit beans and a cool, creamy slaw makes for a great meal. It’s perfect for any backyard bbq, whether it’s for just a couple of people or you want to double or triple the recipe for a bigger get-together.
Chef Matt Basile
3 whole chicken legs
Alchemy Green Rub (coming soon)
1 can butter beans
½ white onion
¼ cup butter
1 tbsp paprika
1 tbsp garlic salt
1 tsp balsamic vinegar
3 to 4 tbsp maple syrup
1 cup water
2 pineapple rings
3 stalks green onion
4 scotch bonnet peppers
3 to 4 cloves garlic
1 tbsp fresh ginger
¼ cup soy sauce
1 tbsp salt
2 tbsp fresh thyme
4 tbsp allspice
1 tsp cinnamon
½ large carrot
1 stalk green onion
2 tbsp sour cream
For the beans:
For the jerk sauce:
For the carrot slaw:
Preheat your smoker to 275F.
Drizzle your chicken legs with canola oil and season with Alchemy Green Rub. Place your chicken legs in the smoker for about 20 minutes.
To start your pit beans, put your cast iron pan on the plancha and add your butter. Chop your onion and once the butter is melted, add your onions to the pan and stir.
Add your beans to the pan and mix. Add in your paprika, garlic salt, balsamic vinegar and maple syrup, stir to combine and allow to cook and reduce.
For your jerk sauce, add your pineapple, green onion, scotch bonnet peppers and fresh garlic to the plancha, let cook for 2 to 3 minutes and then flip. Once all the ingredients are nicely charred and slightly softened, remove from the grill.
Chop up your pineapple and green onions and put in a bowl or large measuring cup, along with the scotch bonnet peppers and garlic. Peel and roughly chop your fresh ginger and add to the bowl.
Chop your fresh thyme and add to the bowl, then pour in the soy sauce, juice from two lemons, salt, allspice and cinnamon. Using an immersion hand blender, blend all the ingredients together until combined, but keeping it thick.
The liquid from the pit beans should have reduced, so pour in about 1 cup of water and stir, allow to continue cooking, another 5-10 minutes. Then, add in your brown sugar, mix and continue to cook until the liquid has reduced again. Remove the beans from the heat so they don’t dry out.
Remove your chicken legs from the smoker and spread a layer of your jerk sauce on all sides. Place back in the smoker for another 10 minutes. Take the chicken legs out of the smoker again and place on the plancha to sear. Add more jerk sauce onto your chicken legs and allow to cook 2 to 3 minutes then flip, add more jerk sauce to the other side and continue to cook another 2 to 3 minutes.
To make your carrot slaw, finely chop your carrots and add them to a bowl. Chop your green onion and reserve about 1 tsp for garnish, add the rest into the bowl with the carrots. Squeeze the juice from half a lemon over the carrots and green onion, mix and allow to sit a few minutes to start to break down a bit. Pour out any liquid that has accumulated then add in your sour cream and season with salt and stir.
To plate, move your pit beans over to one side of the cast iron. Place your chicken legs on the other side of the pan, add in your carrot slaw next to the chicken and garnish with the reserved chopped green onions.