Pistachio Free Thyme Jerk Chicken
Bold, smoky, and deeply fragrant, this jerk chicken is the kind of dish that makes the whole neighborhood stop and take notice the moment it hits the grill. The marinade is built around fresh thyme, allspice, cinnamon, nutmeg, and fiery Scotch bonnet peppers blended into a coarse, aromatic paste that clings to every inch of bone-in, skin-on thighs and drumsticks. Garlic-infused oil, tamari, maple syrup, and fresh lime juice round out the flavor with layers of savory, sweet, and bright heat that only get better the longer the chicken marinates. Grilling the pieces skin-side down until deeply charred is the move ā that caramelized crust is where all the magic lives. A reserved portion of the marinade is used for basting as the chicken cooks, building even more flavor without any risk of cross-contamination from the raw meat. Every ingredient here is straightforward and naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your meal. Finish with a squeeze of fresh lime and a scatter of sliced scallion tops for a plate that looks and tastes like it came straight from a Caribbean kitchen.
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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
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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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