Peanut Free Thyme Jerk Chicken

Total time5 hr

Prep time20 min

Cook time40 min

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 — 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 — 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.

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Ingredients

4 servings

For the chicken

3 lb bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tsp kosher salt
½ tsp black pepper

For the jerk marinade

3 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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6 scallions, green tops only, roughly chopped
1–2 scotch bonnet or habanero peppers, stemmed and seeded
2 tbsp fresh thyme leaves
1 tbsp ground allspice
1 tsp ground cinnamon
½ tsp ground nutmeg
½ 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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