Jamaican Jerk Grilled Frog Legs

Give a mess of frog legs a spicy Caribbean kick

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-5
serves
Easy
difficulty

There aren’t many summer activities more fun than an old-fashioned night of frog gigging. Sneaking around a pond bank, headlight on, gig in hand, while you search for an eating-size bullfrog is something every outdoors person should experience at least once. 

Our frog gigging trips tend to slow down this time of year with other hunting seasons opening up, but my youngest son, Potroast, and some of his buddies decided to take one more stab at it a few nights ago. Being teenage boys with a hankering for frog legs, they didn’t cull much, but in the end, they had enough for a mess. 

These frog legs pack more of a kick than standard fried recipes do.

You won’t find much better eating than a frog leg, either. Some people say they taste like fish, others say they taste like chicken, but I think they taste like frog. And trust me on this one, that’s a good thing. 

Most people fry the legs, and those are great, but frog legs are also pretty tasty when they are cooked on the Traeger grill with this spicy Jamaican jerk paste. The recipe calls for one-quarter to one-half of a seeded and finely diced habanero pepper. Now, if you aren’t familiar with the habanero, you might be tempted to add a bit more. I’d stick with the original amounts and taste the finished rub, then add more accordingly, if needed. You can hand chop and blend the spice rub, but I use a food processor to speed the process. 

Wear disposable gloves while handling the habanero pepper.

(Light up the night while leaving hands free to hold a gig: Realtree Bright Alkaline LED Neck Light)

Ingredients

2 to 3 pounds of frog legs, skinned

 

Jerk Seasoning Paste

4 green onions, chopped

1/2 white onion, chopped

​1/4 to 1/2 finely chopped habanero pepper, seeds removed (see note)

1 tablespoon ground allspice

1 tablespoon fresh thyme, finely chopped

2 teaspoons brown sugar

2 teaspoons cinnamon

1 teaspoon coarse ground black pepper

1 teaspoon sea salt

Zest and juice from 1 large lime


Note: One-quarter of a habanero makes this dish extra spicy, or one-half makes it HOT. Wear disposable gloves while handling. If you prefer, omit the habanero and add a few dashes of hot sauce instead.

Cooking Instructions

Start by preheating your Traeger grill to 275 degrees. Add all the seasoning paste ingredients to a food processor and blend until smooth. 

Blend the ingredients for the jerk rub in a food processor.

Put the frog legs in a large bowl and pour over the paste. You might want to wear a pair of disposable gloves for this part (as recommended for the dicing of the pepper). 

Rub the legs with the marinade paste.

Place the seasoned frog legs directly on the grill grate and cook for 60 minutes. We serve these both as appetizers and as a main course. 

Grill or smoke the legs until done.

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