Macadamia Free Thyme Jerk Chicken
Bold, smoky, and loaded with Caribbean heat, this jerk chicken is the kind of dish that makes everyone crowd around the grill. The marinade is built on a fragrant paste of fresh thyme, scallion greens, Scotch bonnet peppers, allspice, cinnamon, and ginger ā blended together into something that smells absolutely incredible before it even hits the fire. Tamari and maple syrup add a deep savory-sweet backbone, while lime juice and apple cider vinegar keep everything bright and punchy. The overnight marinade option is worth it if you have the time, because the longer those bone-in thighs and drumsticks soak, the more intensely flavored every bite becomes. Grilling over medium-high heat gives the skin that signature char and caramelized crust that jerk chicken is famous for, and basting with the reserved marinade as it cooks layers on even more flavor. Many store-bought jerk sauces and spice blends can be a minefield when you're avoiding tree nuts, but every ingredient here is straightforward and easy to verify. Squeeze a little extra lime over the top before serving and you've got a showstopper that needs absolutely nothing else.
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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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