Oats Free Thyme Jerk Chicken
Bold, smoky, and layered with Caribbean heat, this jerk chicken delivers serious flavor through a marinade built entirely from whole spices, fresh aromatics, and pantry staples ā not a grain or filler in sight. Scotch bonnet peppers bring the fire, while allspice, cinnamon, and nutmeg create that signature warm depth that makes jerk so irresistible. Fresh thyme and grated ginger keep everything bright, and a splash of lime juice and apple cider vinegar cut right through the richness of the skin-on chicken. Tamari steps in as the savory backbone here, and it's worth double-checking your bottle since some soy-based sauces can sneak in unexpected additives ā tamari is typically the cleaner, grain-free-friendly choice. The overnight marinade does the heavy lifting, so by the time the chicken hits the grill, it's already deeply seasoned all the way through. That reserved basting marinade brushed on during grilling builds a lacquered, charred crust that's genuinely hard to stop eating. Squeeze a little lime over everything before serving and you've got a showstopper that's completely free of oat-based ingredients from start to finish.
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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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