Barley Free Thyme Jerk Chicken

Bold, smoky, and fragrant with allspice, cinnamon, and fresh thyme, this jerk chicken delivers serious Caribbean heat without a single grain of barley anywhere near it. That matters more than it sounds — soy-based sauces and marinades are a common hiding spot for barley derivatives, but this recipe calls for tamari specifically, which keeps things clean and safe. The marinade is blended into a coarse, aromatic paste with Scotch bonnet peppers, scallion greens, ginger, maple syrup, and lime juice, then left to work its magic on bone-in, skin-on thighs and drumsticks for at least four hours. All that marinating time means the heat and spice penetrate deep into the meat before it ever touches the grill. Cooking skin-side down over medium-high heat builds a deeply charred crust that locks in the juices, while reserved marinade gets brushed on during the final flips for layered, sticky flavor. A five-minute rest before serving keeps every bite tender and dripping. Squeeze a little lime over the top and you've got a backyard showstopper that's as satisfying to make as it is to eat.

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