Lupin Free Thyme Jerk Chicken
Bold, smoky, and deeply fragrant, this jerk chicken delivers everything you want from the classic Caribbean preparation ā charred skin, juicy meat, and a marinade that hits every note of heat, sweet, and spice at once. The paste comes together in a blender from whole, recognizable ingredients: fresh thyme, Scotch bonnet peppers, allspice, cinnamon, ginger, and a splash of tamari for depth, with maple syrup and lime juice rounding out the edges. There's no lupin flour, lupin seed, or any legume-adjacent filler hiding in the mix, which can be a real concern with spice blends and marinades that come pre-made from a store. Making it from scratch here means you control every single ingredient from start to finish. The technique is just as satisfying as the flavor ā marinating overnight lets the paste work all the way into the bone-in pieces, and basting with reserved marinade during grilling builds those gorgeous, lacquered layers of char. A five-minute rest before serving keeps everything impossibly juicy. Squeeze a little extra lime over the top and you've got a showstopper that's as weeknight-friendly as it is impressive for a crowd.
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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.
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