Bold, smoky, and fiery with layers of warm spice, this jerk chicken delivers everything you want from a Caribbean-inspired grill night. The marinade is built entirely from whole, recognizable ingredients — fresh thyme, Scotch bonnet peppers, allspice, cinnamon, ginger, tamari, and maple syrup — so there's no need to reach for a bottled sauce that might be hiding unwanted additives. Emulsifiers tend to sneak into pre-made marinades and condiments, but blending your own paste from scratch means you stay in complete control of every single component. The garlic-infused oil and a splash of apple cider vinegar bring the paste together beautifully without any synthetic stabilizers doing the heavy lifting. Marinating the chicken overnight is where the real magic happens — the spices penetrate deep into the bone-in pieces, so every bite is intensely flavored, not just coated on the surface. Grilling over medium-high heat chars the skin to that signature dark, crackling crust while keeping the meat juicy all the way through. A squeeze of fresh lime at the table ties everything together and makes this feel like a proper feast.
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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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