Bone-in chicken thighs and drumsticks get scored deep to the bone so every bite soaks up a fiery, fragrant marinade of scotch bonnet, scallion, garlic, and fresh ginger. Warm spices ā allspice, thyme, cinnamon, nutmeg ā build that unmistakable jerk depth, while lime juice and brown sugar balance the heat with brightness and a touch of caramelized sweetness on the grill. An 8-to-24-hour marinade means the flavor goes bone-deep, not just skin-deep, and a hot grill finish gives the skin that signature deep char before it rests into juicy, tender meat. Finished with fresh lime wedges and sliced scallions, this one delivers big Caribbean flavor without any fuss. It's a satisfying, naturally fitting choice for a gluten free dinner rotation.
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Combine the scallions, scotch bonnet peppers, garlic, ginger, soy sauce, oil, brown sugar, lime juice, allspice, thyme, cinnamon, black pepper, nutmeg, and salt in a blender or food processor. Blend until a smooth, thick paste forms, scraping down the sides as needed.
Pat the chicken pieces dry with paper towels. Using a sharp knife, score each piece 2ā3 times down to the bone. Place the chicken in a large zip-top bag or baking dish and pour the jerk marinade over it, turning to coat every surface and pressing the paste into the scored cuts. Seal or cover and refrigerate for at least 8 hours, or up to 24 hours.
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