Pecan Free Thyme Jerk Chicken
Bold, smoky, and layered with heat, this jerk chicken is the kind of dish that makes your whole backyard smell incredible the moment it hits the grill. The marinade is built around fresh thyme, ground allspice, cinnamon, nutmeg, and fiery Scotch bonnet peppers blended into a fragrant paste that clings to every bone-in, skin-on piece. Tamari and maple syrup bring a savory-sweet depth, while lime juice and apple cider vinegar cut right through the richness for a perfectly balanced bite. Marinating overnight is where the magic really happens ā the longer those thighs and drumsticks sit, the more intensely flavored and tender they become. Tree nut allergies can make Caribbean-inspired recipes tricky since some versions sneak in nut-based sauces or garnishes, but every single ingredient here is straightforward and easy to verify. The reserved basting marinade is a smart move that keeps the skin lacquered and glossy through the final minutes on the grill. Finish with a squeeze of fresh lime and a scatter of scallion greens, and you've got a showstopper plate 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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