Dairy Free Thyme Jerk Chicken
Bold, smoky, and built on a marinade that does all the heavy lifting, this jerk chicken delivers the kind of deep, layered heat that makes people ask for the recipe before they've even finished their plate. The combination of Scotch bonnet peppers, fresh thyme, allspice, cinnamon, and nutmeg creates a paste that's intensely aromatic ā and every bit of it clings to bone-in, skin-on thighs and drumsticks for maximum flavor payoff on the grill. Jerk seasoning is naturally a great fit for anyone avoiding dairy, but it's still worth noting that this marinade is built entirely from whole spices, fresh aromatics, tamari, maple syrup, and lime juice ā nothing sneaky, nothing to second-guess. The garlic-infused oil carries the paste beautifully and keeps the chicken moist through the high-heat grilling process, so you get charred, crackling skin without any butter or cream in sight. The technique here is straightforward but intentional: a long marinade (at least four hours, ideally overnight) lets those bold spices penetrate all the way to the bone, and reserving a portion of the marinade for basting means you're layering flavor right up until the last flip. A squeeze of fresh lime at the end cuts through the richness and ties everything together. This is the kind of dish 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 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!