Carrageenan Free Thyme Jerk Chicken
Bold, smoky, and fragrant with allspice, cinnamon, and fresh thyme, this jerk chicken delivers the kind of deep, layered heat that makes you go back for another piece before you've even finished the first. The marinade is built entirely from whole spices, fresh aromatics, tamari, maple syrup, and citrus ā nothing processed, nothing with hidden additives, just real ingredients blended into a coarse, fiery paste. That matters more than it might seem, because many store-bought marinades and sauces sneak in thickeners and stabilizers that people avoiding carrageenan have to watch out for. Here, you control every single component from the moment it hits the blender. The Scotch bonnet or habanero brings genuine Caribbean heat, while the lime juice and apple cider vinegar cut through the richness of bone-in, skin-on thighs and drumsticks for a beautifully balanced bite. Grilling over medium-high heat chars the skin to something close to perfection, and basting with the reserved marinade in the final stretch locks in even more flavor. A squeeze of fresh lime at the table and a scatter of scallion greens are all it needs to finish.
About FigFig 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 āIngredients
4 servings
For the chicken
- 3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp kosher salt
- Ā½ tsp black pepper
For the jerk marinade
- 3 tbsp garlic-infused oil
- 6 scallions, green tops only, roughly chopped
- 1ā2 scotch bonnet or habanero peppers, stemmed and seeded
- 2 tbsp fresh thyme leaves
- 1 tbsp ground allspice
- 1 tsp ground cinnamon
- Ā½ tsp ground nutmeg
- Ā½ 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!