If you’re looking for bold flavor, crispy skin, and a little heat, this Traeger Jerk Chicken is going to hit all the right notes. These skin-on chicken thighs are soaked in a fiery homemade marinade overnight, grilled low and slow on the pellet grill, and finished in a hot skillet to crisp up the skin. It’s a little bit of effort, but the payoff is next-level flavor.
Traeger Jerk Chicken Thighs Recipe
I love a great chicken recipe, and this one is one of the best I’ve ever made.
Back in 2017 I took a little trip to Jamaica, and the best thing about that whole trip was the little jerk chicken cart I found. I think I ate that for almost every meal, which seems a little counter-intuitive since I was at an all-inclusive resort with 5 or 6 different restaurants, but that chicken was just SO good.
When I got back, I made it my mission to make chicken that good, and after a lot of trial and error, I finally got it.
Why You’ll Love This Dish
- Serious Flavor Punch – The jerk marinade is spicy, savory, and balanced with just enough sweetness.
- Juicy and Tender – The pellet grill keeps the meat moist and cooks it evenly.
- Crispy Skin Finish – A quick pan sear gives you restaurant-style texture.
- Crowd Favorite – Great for parties, potlucks, and weeknight meals with leftovers.
- Customizable Heat – Dial up or down the spice depending on your peppers.
More awesome Pellet Grill Chicken Recipes here!
Traeger Jerk Chicken Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Thighs – Rich and flavorful, holds up well to long marinades and grilling.
- Oil for Frying – Used for crisping the skin post-grill; vegetable or canola oil works best.
- Garlic – Adds sharp, savory depth to the marinade.
- Olive Oil – Helps bind the marinade and coat the chicken.
- Soy Sauce – Brings umami and saltiness to balance the heat.
- Salt – Essential seasoning; adjusts the flavor balance.
- Black Pepper – Adds a subtle kick and complexity.
- Ground Allspice – Key to that traditional jerk flavor; warm and peppery.
- Cinnamon – Brings warmth and a hint of sweetness.
- Nutmeg – Rounds out the flavor with a bit of earthy spice.
- Scotch Bonnet or Habanero Peppers – The heat source; fiery and fruity.
- Fresh Lime Juice – Brightens the marinade with acidity.
- Brown Sugar – Adds a touch of sweetness to balance the spice.
- Small Onion – Bulks up the marinade and adds sweetness.
- Chopped Green Onion – Fresh herbal flavor and a bit of crunch.
- Fresh Thyme Leaves – Earthy and fragrant, helps define that jerk profile.
Instant Pot Honey Garlic Chicken Thighs
How To Make Jerk Chicken On The Pellet Grill
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Make The Marinade – Combine all marinade ingredients in a blender and process until smooth.
I always keep a box of gloves around the house. I mean, 7 kids, there are things you deal with on the regular that you don’t want your hands touching. Pretty cheap and easy way to keep things clean whether you are chopping hot peppers or cleaning up kid gunk.
- Marinate The Chicken – Place chicken in a large bag or container, pour in the marinade, and refrigerate overnight.
TIP: Make sure to wash your hands after you handle those peppers or wear protective gloves. If you rub your eyes (or touch any other places that you don’t want to feel the burn) then you will learn quickly and the hard way what getting pepper sprayed feels like.
- Preheat Your Grill – Heat your Traeger to 375°F. Let it come to temp and stabilize.
- Grill The Chicken – Place thighs skin-side down, grill 20–25 minutes. Flip and cook until internal temp hits 165°F.
- Crisp The Skin – Heat oil in a skillet over medium-high. Sear chicken skin-side down for 2–3 minutes to crisp, then serve.
Try our Crispy Smoked Chicken Thighs too!
Jerk Chicken Thighs FAQ
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to avoid drying out.
Yes. Marinate the chicken up to 24 hours in advance, and you can grill it a day ahead too. Crisp the skin right before serving for best texture.
Reheat in a covered skillet over low heat or in a 325°F oven wrapped in foil until warmed through. Avoid microwaving if possible.
Habaneros are a good swap. For less heat, try jalapeños or Fresno peppers, but you’ll lose some of the signature flavor.
You can’t tell by time or by feel like you can with steak, so make sure to use an accurate thermometer for the best results.
I highly recommend a high-quality wireless thermometer when you are doing any kind of serious grilling. The Thermoworks Smoke is my favorite, after trying a few popular options on the market.
It is easy to set up, with magnets right to the side of your grill (don’t put it on the hot parts), and the received stays right with you and will alarm you when your food gets to the point you need it to be.
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What Can You Serve With Grilled Jerk Chicken?
Just because grilled jerk chicken brings the heat to such a high degree, I recommend serving it with dishes that help cool things down a bit. That way you can keep enjoying the chicken.
Every time the spice feels like it is going to set off a four-alarm, then you can just come to the rescue with something that cools things down quickly.
- Jamaican Hard Dough Bread
Traditionally served with jerk chicken to help cool that burn! - Coleslaw
The classic coleslaw makes a perfect side for spicy jerk chicken thighs. The vinegar cools by helping break down the hot oils in the peppers. - Instant Pot Stick Of Butter Rice
Take bites of the rice first. The reason? If you eat the jerk chicken first, then the butter in the rice will help keep the fire on your palate. However, if you eat a few bites of rice first, then it will help create a barrier to the heat. - Tropical Mimosa
A nice cool beverage can help and this one keeps things tropical.
Traeger Jerk Chicken
These flavorful and tender chicken thighs is marinated overnight in homemade jerk marinade, and then grilled on the pellet grill. Packed with flavor, worth the effort, and alll kinds of awesome.
Ingredients
- 6 chicken thighs, skin on
- 1/2 cup oil for frying
Jerk chicken marinade
- 4 cloves garlic
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 4 teaspoon salt
- 1 1/2 teaspoon black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 5 scotch bonnets (or habanero peppers)
- 1/4 cup fresh lime juice
- 1 tablespoon brown sugar
- 1 small onion
- 1 tablespoon chopped green onion
- 2 teaspoon fresh thyme leaves
Instructions
- Combine all of the marinade ingredients together in a blender, and blend to combine. Pour over the chicken thighs in a large gallon-sized baggie, and refrigerate overnight.
- Preheat your grill to 375° (give or take 25°) and place the chicken on the grates, skin side down. Let the chicken grill for about 20-25 minutes, and then carefully flip and continue grilling until the internal temperature reaches 165°
- Remove from the grill, and take inside.
- Preheat a non-stick skillet with oil over medium to medium-high heat. When the oil is shimmering, CAREFULLY put a few of the chicken thighs in, skin-side down.
- Let the skin crisp up for 2-3 minutes, and remove to a plate.
- Repeat until all of the thighs get their skin crisped. Serve with rice and vegetables.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 549Total Fat: 44gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 166mgSodium: 1934mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 32g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
MrsM
Thursday 25th of November 2021
As a Jamaican, your marinade and cooking technique sound excellent.
Jerk is typically served with hard dough bread in Jamaica to offset the “four alarm” fire in your mouth lol. I see this recommended frequently but habanero, although spicier than scotch bonnet, is not a good substitute. It completely lacks the flavor of scotch bonnet.
Otherwise, great recipe.
Nicole Johnson
Friday 26th of November 2021
Thank you for the feedback! From your perspective, is there a good substitute for scotch bonnet that's more easily acquired?
Bob Warren
Thursday 12th of August 2021
There are all sorts of methods recommended for grilling jerk chicken, but the essential part is to get the chicken (I use boneless, skinless thighs) up to temperature while allowing the outside to char a little. This jerk marinade sounds very good, as well. As far as cleaning your Traeger, I just use a steel wire brush on all the cooked on mess and remove it that way. You can usually insure it will all come off if you run the grill at 450° for about 10 minutes after you finish grilling, then allow it to completely cool before brushing it down. Good grilling.
Nicole Johnson
Friday 13th of August 2021
Thanks, Bob, and I agree with you on the jerk chicken. As far as the steel wire brush, we quit using those after the reports of the metal wires getting in the food and into people's bodies started coming out. I've been using crumpled up tin foil which works REALLY well, especially if you've done as you suggested and run the grill at a high temp for a while first. Thanks for stopping by!