Cashew Free Thyme Jerk Chicken
Bold, smoky, and deeply fragrant, this jerk chicken is the kind of dish that makes the whole neighborhood stop and wonder what's cooking. The marinade is built around a fiery Scotch bonnet pepper, fresh thyme, warm allspice, cinnamon, and nutmeg ā a classic Caribbean spice profile that delivers serious depth without relying on any nut-based pastes or sauces that can sneak into store-bought jerk blends. Tamari and maple syrup round out the paste with a savory-sweet backbone, while fresh lime juice and apple cider vinegar keep everything bright and punchy. Bone-in, skin-on thighs and drumsticks are the right call here ā they stay juicy through the long grill time and develop those gorgeous charred edges that make jerk chicken so irresistible. The technique of reserving a portion of the marinade for basting is what pushes the flavor over the top, layering on extra heat and sweetness as the chicken finishes over the fire. A long marinade ā anywhere from four hours to overnight ā means the spices really penetrate the meat, so every single bite is packed with flavor. Finish with a squeeze of lime and a scatter of fresh scallion tops, and you've got a showstopper that's completely free of cashews or any tree nut concerns.
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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.
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