Yeast Free Thyme Jerk Chicken
Bold, smoky, and deeply fragrant, this jerk chicken is built on a marinade that layers fresh thyme, allspice, cinnamon, nutmeg, and fiery Scotch bonnet peppers into something genuinely complex. The heat from the grill chars the skin to a gorgeous, crackling finish while the inside stays juicy all the way to the bone. Jerk recipes can be tricky to navigate when you're avoiding yeast, since many store-bought sauces and condiments sneak in fermented or yeast-derived ingredients ā here, every element of the marinade is made from scratch, so you stay in full control. Tamari stands in as the savory backbone, maple syrup adds a subtle sweetness, and fresh lime juice plus apple cider vinegar bring the brightness without any problematic additives. The technique of reserving a portion of the marinade for basting is a small step that pays off big, building glossy, caramelized layers as the chicken grills. Letting the chicken marinate overnight is absolutely worth it if you have the time ā the paste penetrates deep into the meat and the payoff on the grill is remarkable. Squeeze a little extra lime over everything before serving and you've got a showstopper that's as weeknight-friendly as it is impressive for a crowd.
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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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