Caffeine Free Thyme Jerk Chicken

Total time5 hr

Prep time20 min

Cook time40 min

Bold, smoky, and layered with Caribbean heat, this jerk chicken is the kind of dish that makes everyone crowd around the grill. The marinade is built on fresh thyme, allspice, cinnamon, nutmeg, and fiery Scotch bonnet peppers blended into a fragrant paste that clings to every piece of bone-in, skin-on chicken. Maple syrup and lime juice balance the heat with a subtle sweetness and brightness, while tamari and apple cider vinegar give the whole thing real depth. Everything in this recipe is naturally free of caffeine — no cola-based marinades, no coffee rubs, no hidden stimulants that sometimes sneak into jerk-style sauces from the store. The technique of reserving a portion of the marinade for basting is what sets this apart, building up those gorgeous charred layers on the grill without any fuss. After a long marinade — ideally overnight — the chicken comes off the grill deeply caramelized, juicy at the bone, and seriously hard to stop eating. A squeeze of fresh lime and a scatter of scallion greens at the end keeps it vibrant and fresh all the way to the table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp kosher salt
½ tsp black pepper

For the jerk marinade

3 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
See all
6 scallions, green tops only, roughly chopped
1–2 scotch bonnet or habanero peppers, stemmed and seeded
2 tbsp fresh thyme leaves
1 tbsp ground allspice
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground black pepper
2 tbsp tamari
2 tbsp maple syrup
2 tbsp fresh lime juice
1 tbsp apple cider vinegar
1 tsp fresh ginger, grated
1 tsp kosher salt

For serving

lime wedges, for serving (optional)
sliced scallion green tops, for serving (optional)

Instructions

1
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.
2
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!