Gluten-Free Jerk Chicken

Ingredients

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• 1.5 lbs chicken thighs or breasts, cut into bite-sized pieces
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock Shop
• 2 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp jerk seasoning blend

Instructions

1. 1 In a medium bowl, toss the chicken pieces with salt, black pepper, and the gluten-free jerk seasoning blend until evenly coated. Let it marinate for at least 5 minutes while you prepare the other ingredients.
2. 2 Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Carefully add the seasoned chicken pieces in a single layer, ensuring not to overcrowd the pan; cook in batches if necessary. Sear the chicken for about 3-4 minutes per side, until nicely browned and developing a golden crust.
3. 3 Remove the seared chicken from the skillet and set aside on a plate. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for about 30-60 seconds until fragrant, being careful not to burn it. Deglaze the pan by pouring in the GF chicken or vegetable stock, scraping up any browned bits from the bottom of the skillet.
4. 4 In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. Pour this slurry into the simmering stock in the skillet, stirring constantly until the sauce thickens to a glossy consistency, which should take about 1-2 minutes. Stir in the GF tamari or coconut aminos.
5. 5 Return the seared chicken pieces to the skillet, ensuring they are well coated with the thickened jerk sauce. Let the chicken simmer in the sauce for about 5-7 minutes, or until it is fully cooked through and tender. Serve the gluten-free jerk chicken hot, ideally over steamed rice or gluten-free pasta, to soak up the delicious sauce.

Nutrition (per serving)

Tips & Notes

• Jerk seasoning blends vary in heat and salt. Check yours and reduce the 1 tsp salt if it is already salty.
• For more authentic flavor, marinate the chicken in the jerk seasoning with lime juice and scallions for a few hours instead of 5 minutes.
• Thighs suit jerk flavors and stay juicier than breasts in the simmering sauce.

Common questions