Rice Free Thyme Jerk Chicken

Total time5 hr

Prep time20 min

Cook time40 min

Bold, smoky, and loaded with Caribbean heat, this jerk chicken is the kind of dish that makes everyone hover near the grill. The marinade is built from scratch — fresh thyme, Scotch bonnet peppers, allspice, cinnamon, and a hit of ginger blended into a deeply fragrant paste that clings to every bone-in, skin-on piece. Tamari steps in as the savory backbone here, making it a smart swap for anyone avoiding soy sauce products that sometimes sneak in grain-based additives, and there's no filler, no starch, no hidden grain anywhere in the ingredient list. Marinating overnight is where the magic really happens, letting all those warm spices and citrus work their way into the meat before it ever hits the grill. That reserved basting marinade is the secret weapon — brushed on during grilling, it builds layer after layer of caramelized, charred crust that's impossible to resist. A squeeze of fresh lime at the end cuts right through the richness and ties everything together. Whether you're serving it at a backyard cookout or a weeknight dinner, this one is guaranteed to disappear 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 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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