Peanut Free Thyme Jerk Chicken
Bold, smoky, and layered with Caribbean heat, this jerk chicken delivers the kind of char-kissed flavor that makes people hover around the grill. The marinade is built from fresh thyme, scallion greens, Scotch bonnet peppers, allspice, cinnamon, and nutmeg ā a fragrant, fiery paste that clings to every bone-in, skin-on piece and gets even better after a long rest in the fridge. Tamari stands in for traditional soy sauce here, and it brings that same deep, savory backbone without any wheat or hidden additives to second-guess. Maple syrup and fresh lime juice round out the heat with just enough sweetness and brightness to keep things balanced. The reserved basting marinade is the secret weapon ā brushed on mid-grill, it builds a glossy, caramelized crust that's genuinely hard to stop eating. Store-bought jerk sauces and marinades can be a minefield of ambiguous ingredients, so blending your own from scratch puts you fully in control of what goes on the chicken. Finish with a squeeze of lime and a scatter of fresh scallion greens, and this is the kind of meal that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!