Bold, smoky, and fragrant with allspice, cinnamon, and fresh thyme, this jerk chicken delivers the kind of deep Caribbean flavor that makes you want to eat outside with your hands. The marinade comes together in a blender — scallion greens, Scotch bonnet, ginger, lime juice, tamari, and maple syrup blending into a coarse, fiery paste that clings to every bone-in piece. Many store-bought jerk sauces and marinades sneak in coconut aminos, coconut sugar, or coconut milk, so making your own from scratch is the smartest move for anyone avoiding the ingredient entirely. Every component here is straightforward and easy to verify, giving you full control without sacrificing any of the heat or complexity. Marinating overnight is where the magic really happens — the chicken soaks up all that spice and acid before hitting a hot grill for serious char and caramelization. A final brush of reserved marinade during grilling builds another layer of sticky, smoky crust that makes the skin absolutely irresistible. Squeeze a little lime over the top before serving and you've got a showstopper that tastes like it took far more effort than it did.
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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.
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