Pork Free Thyme Jerk Chicken

Total time5 hr

Prep time20 min

Cook time40 min

Bold, smoky, and layered with Caribbean heat, this jerk chicken delivers everything you want from the grill — charred skin, juicy meat, and a marinade that hits every note from fiery to sweet. The paste is built from Scotch bonnet peppers, fresh thyme, allspice, cinnamon, nutmeg, and a splash of maple syrup, creating that signature jerk complexity without a single ingredient you'd need to second-guess. Tamari steps in as the savory backbone, keeping the whole dish completely free of any pork-derived sauces or additives that can sneak into traditional recipes. Marinating the chicken for at least four hours — or overnight if you can wait — lets every layer of that fragrant paste work its way deep into the bone-in thighs and drumsticks. The reserved basting marinade is the secret weapon, brushed on mid-grill to build a glossy, caramelized crust that clings to the skin. A squeeze of fresh lime at the end cuts through the richness and ties everything together beautifully. This is the kind of recipe that makes your backyard smell incredible and disappears fast at the table.

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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 La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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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