Chestnut Free Thyme Jerk Chicken

Total time5 hr

Prep time20 min

Cook time40 min

Bold, smoky, and fragrant with layers of warm spice, this jerk chicken delivers the kind of char-kissed depth that makes people hover around the grill before it's even done. The marinade blends Scotch bonnet heat with allspice, cinnamon, nutmeg, fresh thyme, and a hit of lime into a coarse, aromatic paste that clings to every bone-in piece and gets even better the longer it sits. Tamari and maple syrup round out the edges with a savory-sweet balance that caramelizes beautifully over high heat. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and chestnut-derived ingredients — every component is straightforward and easy to verify, with no ambiguous pantry shortcuts. Garlic-infused oil keeps the allium flavor without the fuss, and the reserved basting marinade means you're layering flavor all the way through the cook, not just at the start. Bone-in thighs and drumsticks stay juicy even with the high-heat grilling required to get that signature char, so you're not sacrificing texture for flavor. Finish with a squeeze of lime and a scatter of fresh scallion greens, and this is the kind of plate that disappears fast.

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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 Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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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.

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