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.