Hot and fast chicken thighs finished in a tangy white sauce. The skin cooks up bite-through while the sauce adds a bold, creamy kick. Simple method, big flavor.

• 12–14 bone-in, skin-on chicken thighs
• Killer Hogs AP Seasoning
• Killer Hogs The BBQ Rub
• Killer Hogs Mississippi White Sauce

Instructions

1. Trim the chicken
   1. Remove any large pockets of fat, especially along the sides
   2. Square the thighs up so they cook evenly
   3. Don’t over-trim, you still need that fat to render
2. Season
   1. Light coat of Killer Hogs AP Seasoning on both sides
   2. Follow with Killer Hogs The BBQ Rub for color and flavor
   3. Let them sit at room temp while the pit comes up
3. Cook
   1. Set the pellet grill at 400°F
   2. Place thighs skin-side up and cook 45 minutes to 1 hour
   3. Internal temp needs to be at least 175, but I like to take mine to the 195 range.
4. Sauce + Finish
   1. Pull the chicken straight off the pit
   2. Dunk each thigh fully in Killer Hogs Mississippi White Sauce and let the excess drip off briefly. Serve immediately

The skin stays bite-through with just enough crisp and the inside is rich and fully rendered, not greasy. The white sauce hits with tangy, creamy contrast against the BBQ rub… and yeah, it’s messy, a little unconventional but it always gets attention.

This spicy jerk chicken recipe is smoky, juicy, and packed with bold Caribbean flavors! Whether you’re grilling or smoking, I’ll show you how to make the BEST jerk chicken with the perfect balance of heat and sweetness.

For the Chicken & Marinade:

• 1 whole chicken, cut into quarters
• 1 bottle Walkerswood Jerk Marinade
• 1 tablespoon Malcom’s Jammin’ Jerk Seasoning
• 1 cup dark brown sugar
• 1 Scotch Bonnet or Habanero pepper, thinly sliced
• 1 bunch green onions, chopped (green parts for marinade, white parts for sauce)
• 4–5 cloves garlic, minced
• Juice from 1/2 lemon
• 4 oz pineapple juice
• 1 tablespoon Scotch Bonnet pepper sauce
• 1 tablespoon Worcestershire sauce

For the Jerk Dipping Sauce:

• 1/2 stick butter
• White parts of the green onion, finely chopped
• 4 cloves garlic, minced
• 1 Scotch Bonnet or Habanero pepper, finely chopped
• 1 tablespoon Scotch Bonnet pepper sauce
• 4–5 dashes Worcestershire sauce
• 1 teaspoon Malcom’s Jammin’ Jerk Seasoning
• 1/4 cup brown sugar
• 1/4 cup honey
• Juice from 1/2 lemon

Instructions

1. Marinate the Chicken:

• Cut the whole chicken into quarters, separating white and dark meat. Score the chicken breasts with shallow slits to help with even cooking and better flavor absorption.
• Place the chicken quarters in a large ziplock bag. Pour in the jerk marinade and add Malcom’s Jammin’ Jerk seasoning.
• In a separate bowl, whisk together the remaining marinade ingredients, then pour into the ziplock bag.
• Squeeze out excess air, seal the bag, and gently massage the marinade into the chicken. Refrigerate overnight (or at least 8 hours).

2. Prepare the Grill:

• Remove the chicken from the marinade and lightly season with a little more Jerk seasoning.
• Set up a charcoal grill for two-zone cooking at 350°F. (I used my Primo ceramic grill, but any grill works.)

3. Cook the Chicken:

• Place the chicken on the indirect side of the grill. Cook for about 45 minutes, or until the internal temperature reaches 160°F for white meat and 175°F for dark meat.

4. Make the Jerk Dipping Sauce:

• Place a heavy-bottomed pot directly over the hot coals.
• Add butter, white parts of the green onion, garlic, and peppers. Sauté for 2-3 minutes until softened.
• Stir in the remaining sauce ingredients and bring to a gentle boil. Remove from heat and pour into a small dish to cool.

5. Char & Serve:

• Move the chicken quarters to the direct heat side of the grill.
• Sear for 1-2 minutes per side, just until you get that perfect jerk char.
• Remove from the grill and let rest for 5 minutes before serving.
• Serve hot with the jerk dipping sauce on the side.

Grilled & Sauced BBQ Chicken – I start with a whole, cut-up chicken  (2 wings, 2 thighs, 2 legs and 2 breasts) and then brined it in a BBQ Brine for 2 hours, then seasoned with BBQ Rub and grilled. At the end, each piece of chicken is glazed with a slightly spicy bbq sauce and allow to caramelize and char a little. The final product is juicy, tangy, sweet and saucy Old School BBQ Chicken.

• 8pc chicken skin on, bone in
• 2 cups water
• 1 bottle Wickers BBQ Marinade
• 1 lemon sliced
• 1/4 cup Malcom’s Bird Brine
• 1/2 cup Killer Hogs Hot Rub (divide into 2 portions)
• 1 cup Killer Hogs The BBQ Sauce
• 1 cup Killer Hogs Vinegar Sauce
• 2oz Killer Hogs Hot Sauce

Instructions

1. Place the chicken pieces in a large zip top bag and pour in the Wickers marinade.  Add 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well.  Pour this mixture over the chicken and squeeze the lemon slices then drop in the bag.  Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the refrigerator for 4-6 hours at least.
2. Remove the chicken pieces from the brine and place on a raised wire rack to air dry for 30 minutes.  Season with Hot Rub on all sides.
3. Prepare a charcoal grill for indirect cooking using a 2 zone method – Hot side and Cool side.  Adjust the air vents so the grill temperature reaches 350 degrees.
4. Place the chicken on the cool side of the grill skin side up until the internal temperature reaches 150-155 degrees.
5. Combine the bbq sauce, vinegar sauce, and hot sauce in a small container.  Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the back side and cook for 10 minutes.
6. Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides.  Don’t walk away because it can burn really quick.  The breast should reach an internal temperature of 165 and the dark meat should go to at least 175.

Chicken Leg Quarters seasoned with Lemon Pepper Stepper seasoning and grilled over charcoal on the Weber Kettle

• 8 Chicken Leg Quarters
• 1/4 cup olive oil
• 3 Tablespoons Killer Hogs AP Seasoning
• 3 Tablespoons Lemon Pepper Seasoning (Tone’s Brand)
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 stick butter melted
• 1–2 lemons halved
• 1 bottle Killer Hogs Mississippi White Sauce

Instructions

1. Prepare weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.
2. Combine AP seasoning, lemon pepper, and dried herbs in small bowl and transfer to a dredge shaker.
3. Pat dry and trim leg quarters, lightly coat both sides with olive oil, and season generously with the seasoning mixture.
4. Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking.
5. Half the lemons and place on the grate for 4-5 minutes cut side down. Squeeze the grilled lemon juice into the melted butter and season with 1 Tablespoon of the seasoning mixture.
6. Baste the leg quarters with the lemon butter mixture 20 minutes into the cook.
7. Continue grilling the leg quarters until the internal temperature reaches a minimum of 175°F ( I prefer to take them to 190°F for more tender meat and crispy skin).
8. Remove the leg quarters from the grill and drizzle with Killer Hogs MS White Sauce