Bold, smoky, and layered with Caribbean heat, this jerk chicken is the kind of dish that makes everyone hover near the grill. Scotch bonnet peppers, fresh thyme, allspice, cinnamon, and nutmeg come together in a blended marinade that clings to bone-in, skin-on thighs and drumsticks, building serious depth before the chicken ever hits the heat. Tamari steps in as the soy-sauce-style backbone here — it's naturally brewed without wheat, so you get that savory, umami punch without any grain concerns that come with standard soy sauce. Maple syrup and fresh lime juice round out the marinade with just enough sweetness and brightness to balance the fire. The technique is straightforward: marinate low and slow in the fridge, then grill over medium-high heat, basting with reserved marinade for a lacquered, charred finish that looks like it came from a roadside jerk stand. Resting the chicken for five minutes before serving keeps every bite juicy, and a squeeze of fresh lime right at the table ties the whole thing together.
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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.
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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