Caribbean Chicken with Jerk Sauce

gluten free jerk chicken recipe
Gluten free jerk chicken and corn cakes photo by Oksana Charla
Prep time: 5 mins
Cook time: 10 mins
Calories: 382

This dish is served at Café Milagro with coconut rice and beans and grilled spiced sweet plantains and corn cakes. You can serve it family-style with Jerk Sauce, warm corn cakes and a side of rice and beans.

Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).

Yields 4 servings


  • ½ medium red onion, chopped
  • 3 scallions, green tops discarded, coarsely chopped
  • 2 garlic cloves, crushed
  • ½ cup gluten-free soy sauce or coconut aminos
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons five-spice powder
  • 1 teaspoon allspice
  • 1 teaspoon ground nutmeg
  • ½-1 teaspoon red pepper flakes
  • 6 boneless, skinless chicken thighs, about 1¾ pounds


1To make marinade, combine onion, scallions, garlic, soy sauce, olive oil, thyme, five-spice powder, allspice, nutmeg and red pepper flakes in a medium bowl or large zip-top plastic bag. Add chicken and cover bowl or seal plastic bag. Let chicken marinate in the refrigerator 8 to 24 hours.

2Lightly grease the grill with a folded paper towel dipped in high-heat vegetable oil held in long tongs. Heat a grill to about 400°F.

3Place marinated chicken on grill and cook 5 minutes. Turn pieces and cook 4 minutes or until internal temperature of the chicken registers 165°F. Serve with Jerk Sauce and warm corn cakes or corn tortillas, if desired.

1 serving contains 382 calories, 19g total fat, 5g saturated fat, 0g trans fat, 176mg cholesterol, 147mg sodium, 0g carbohydrates, 0g fiber, 0g sugars, 49g protein.