Bold, smoky, and built entirely from scratch, this jerk chicken delivers the kind of deep, layered heat that most people assume requires a trip to a specialty restaurant. The marinade leans on fresh thyme, allspice, cinnamon, nutmeg, and fiery Scotch bonnet peppers blended with tamari, maple syrup, lime juice, and apple cider vinegar — real ingredients you can actually read and trust. That matters more than it might seem, because many bottled jerk sauces and seasoning blends sneak in cured or processed components that can carry hidden preservatives, including nitrates and nitrites. Here, every element of the marinade is whole and unprocessed, so you know exactly what's going on the chicken. The technique is just as satisfying as the ingredient list — bone-in, skin-on thighs and drumsticks get a long soak, then hit a hot grill where the skin chars deeply and the reserved basting marinade builds sticky, caramelized layers with every flip. Resting the chicken before serving keeps the juices locked in, so each bite is tender all the way through. A squeeze of fresh lime at the table brightens everything and makes the heat sing.
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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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