Bold, smoky, and layered with Caribbean heat, this jerk chicken delivers the kind of flavor that makes you close your eyes on the first bite. Scotch bonnet peppers, fresh thyme, and a warm trio of allspice, cinnamon, and nutmeg come together in a blended marinade that clings to every piece of bone-in, skin-on chicken — and the longer it sits, the better it gets. Celery has a sneaky way of showing up in spice blends, marinades, and store-bought jerk sauces as celery seed or celery salt, so making your own paste from scratch puts you fully in control of what goes in. Every ingredient here is straightforward and easy to verify, which means you can marinate with confidence and focus on the grill. The technique is just as satisfying as the flavor: skin-side down on a hot grate, left alone until it chars and releases cleanly, then basted with reserved marinade for a glossy, caramelized finish. A squeeze of fresh lime at the end cuts through the richness and ties everything together beautifully. This is the kind of recipe that earns a permanent spot in your warm-weather rotation.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
