Turmeric Free Thyme Jerk Chicken
Jerk chicken is one of those dishes that hits every note ā smoky, fiery, fragrant, and deeply savory all at once. This version builds that signature Caribbean punch from allspice, cinnamon, nutmeg, fresh thyme, and a Scotch bonnet pepper or two, so the flavor is bold and complex without leaning on any golden spice blends that often sneak turmeric into the mix. Garlic-infused oil, tamari, maple syrup, lime juice, and apple cider vinegar round out the marinade into something that smells absolutely incredible the moment it hits the blender. The longer you let the chicken sit in that paste ā overnight if you can manage it ā the deeper and more intoxicating the result. Grilling over medium-high heat gives the skin that irresistible char while the reserved basting marinade keeps every bite glossy and punchy. Bone-in thighs and drumsticks are the right call here; they stay juicy through the longer cook time and hold up beautifully against all that heat and spice. Finish with a squeeze of fresh lime and a scatter of scallion greens, and this is the kind of plate that disappears fast.
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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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