Make the marinade-

Combine all marinade ingredients in a blender and pulse until very smooth. Transfer to a glass jar. Marinade can be refrigerated for up to 6 months.

Marinate the chicken-

The day before you plan to serve the jerk chicken, add chicken thighs to a large zipper storage bag or container and add enough marinade mixture to cover the chicken thoroughly, saving some marinade to add just before cooking. Refrigerate for 24 hours.

Before you smoke the chicken, remove it from the refrigerator and let it come to room temperature for about 30 minutes. Arrange the chicken thighs skin-side-up on a large rimmed baking sheet. Brush the skin with a fairly thick layer of additional marinade mixture. This will help form the crispy crust on the jerk chicken.

Prepare the mango salsa-

In a medium bowl, combine the mango, shallot, green onion, cilantro, lime juice, nutmeg, cinnamon, and salt. Stir to combine. Taste and adjust seasoning as desired. Cover and refrigerate until ready to serve. Mango salsa will keep in refrigerator for a couple of days, but is best when enjoyed in the first day or two.

Prepare the woodchips and smoke the chicken-

If using a charcoal grill:

• Soak the woodchips in a disposable aluminum pan of water for 30 minutes. Make sure the pan is small enough to fit in one half of the bottom of your grill.
• Start the charcoal using a charcoal chimney. Let the charcoals burn until glowing red before transferring to the grill, about 15-20 minutes.
• Arrange the charcoal along one side in the bottom of the grill. Set the tray of water with the wood on the other side.
• Remove woodchips from water and arrange woodchips on top of the charcoal.
• Place the cooking grate into position and cover the grill for a few minutes while the cooking grate heats up. Adjust the air vents so they’re less than half-way open. Low INDIRECT heat is the goal.
• Place chicken thighs onto pre-heated grill skin side up. Replace cover and let cook for 1 hour before removing lid. Check internal temperature of the chicken thighs and add more woodchips or charcoal as desired. Cook another 30 minutes, adjusting vents as needed to control browning, checking temperature periodically until minimum temperature of 165°F is reached in the thickest part of the thigh. Continue cooking a few more minutes until temperature reaches 175-180°F and the skin forms a blackened crust, opening vents or adding charcoal as needed to increase the grill’s temperature. (Chicken thighs have the best flavor and texture when cooked to 175°-180°F in my opinion, but for safety, it must be cooked to a minimum of 165°F.) The blackened crust is important for both flavor and texture.

• Transfer chicken to a platter and serve with rice and mango salsa.

If using a conventional oven:

• Preheat oven to 225°F. Arrange two oven racks into the bottom and center positions.
• Line a large roasting pan with aluminum foil. Pile the woodchips in the center of the pan. Take the pan outside and light the woodchips on fire using matches, a lighter, or a kitchen torch (my personal favorite technique). Let the woodchips burn until the flames go out on their own. This only takes about 5-7 minutes. Once the woodchips have burned out, cover the roasting pan with a baking sheet to contain the smoke.

• Very carefully transfer the roasting pan to the bottom rack of the oven, and place the tray of chicken above it on the center rack. Remove the cover from the woodchips. Close the oven door and let cook for 2 hours at 225°F. Remove pan of woodchips from oven and turn on the broiler. Broil the chicken thighs until the skins are crispy and slightly blackened.
• Serve immediately with mango salsa and rice.