Seed Oil Free Thyme Jerk Chicken
Bold, smoky, and layered with the kind of heat that builds slowly, this jerk chicken is everything a backyard grill session should be. The marinade leans hard into warm spices ā allspice, cinnamon, nutmeg ā plus fresh thyme, fiery Scotch bonnet, and a hit of lime juice that keeps it bright and alive. Garlic-infused oil does the heavy lifting as the fat base here, which means you're completely clear of the canola, soybean, and vegetable oils that sneak into so many store-bought marinades and bottled jerk sauces. Tamari and maple syrup round out the paste with a savory-sweet depth that caramelizes beautifully against the grill grates. Bone-in, skin-on thighs and drumsticks are the right call ā they stay juicy through the longer cook time and pick up that gorgeous char without drying out. Letting the chicken marinate overnight is worth every hour of patience, and basting with the reserved marinade in the final stretch locks in even more flavor. Squeeze a little extra lime over everything right before serving and you've got a plate that tastes like it took serious skill, even though the process is mostly hands-off.
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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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