Every bit of heat and fragrance in this jerk chicken comes from real, whole ingredients — nothing synthetic, no flavor packets, no shortcuts that sneak in artificial additives. The marinade is built from scratch using fresh thyme, grated ginger, Scotch bonnet peppers, and a warm trio of allspice, cinnamon, and nutmeg, so the complexity you taste is entirely the real deal. Maple syrup and fresh lime juice bring balance, while tamari and apple cider vinegar add that deep, savory backbone that makes jerk so craveable. Marinating the chicken for at least four hours — or overnight — lets all those clean, bold flavors fully penetrate the meat before it ever hits the grill. The grilling process itself does the rest, building a deeply charred, caramelized crust that smells absolutely incredible and tastes even better. A final brush of reserved marinade during cooking layers on even more flavor without any mystery ingredients. Serve it with lime wedges and fresh scallion tops, and this is the kind of dish that makes people ask for the recipe before they've even finished their plate.
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Pat the chicken pieces dry with paper towels, then season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Set aside while you make the marinade.
Combine the garlic-infused oil, scallion green tops, Scotch bonnet pepper(s), thyme, allspice, cinnamon, nutmeg, black pepper, tamari, maple syrup, lime juice, apple cider vinegar, ginger, and 1 tsp kosher salt in a blender or food processor. Blend until a coarse, fragrant paste forms, about 30 seconds.
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