Juicy Gluten-Free Jerk Chicken
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5.0
30 reviews
Excellent
Juicy Gluten-Free Jerk Chicken
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A flavorful, healthy jerk chicken recipe made into an entire meal. Use this gluten-free skillet dinner as a make-ahead recipe for busy weeknights.
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Ingredients
- 4-6 chicken thighs bone in, skin on
- 3 tbsp. jerk seasoning
- 1 tsp. ground cinnamon
- ½ tsp. kosher salt plus more for seasoning
- ¼ tsp. freshly ground black pepper plus more for seasoning
- 1 tbsp. olive oil
- ½ yellow medium onion chopped
- 2 tbsp. minced garlic
- 1 cup long-grain white rice
- 15 oz red kidney beans drained and rinsed
- 1 cup coconut milk unsweetened
- 1 cup bone broth
- 2-3 bay leaf
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Instructions
- Place the chicken thighs in a large bowl and jerk seasoning, cinnamon, in a large bowl.
- Toss until the chicken is well-coated.
- Season the chicken with salt and pepper.
- Pre-heat oven to 350°F.
- Add the oil in a 10-inch oven-safe skillet.
- Heat the oil over medium-high heat until it is simmering.
- Add your seasoned chicken skin-side down and cook for 6-7 minutes till the skin is golden brown and crispy.
- Flip the chicken and cook for 3 minutes.
- Remove the chicken to a plate; and set aside.
- Reduce the heat to medium.
- Scrape the bottom of the pan to mix the flavors of the chicken fat and oil.
- Add the diced onion to the pan.
- Cook, stirring occasionally, about 4-5 minutes.
- Add the minced garlic and stir to combine, 1 minute more.
- Add the rice, beans.
- Stir to combine.
- Add the coconut milk, chicken broth, and bay leaves.
- Bring to a boil, and keep the boil rolling for five minutes while stirring to combine. The sauce will thicken a bit.
- Add the chicken skin-side up on top of the rice.
- Top each chicken with a thyme sprig.
- Place the pan with the chicken and rice in the oven 20 to 25 minutes.
- Discard the bay leaf and serve the rice with the chicken.
Notes
- Any jerk marinade will work for the recipe but I like to use a homemade jerk spice as I find the flavors more powerful.
- Thighs with the bone in work best for this recipe as boneless thighs tend to overcook and get too juicy.
- Serve the one pot jerk chicken as is or with a side of roasted veggies, tomato salad, or even candied brussels sprouts.
- The recipe makes 4-6 servings depending on size. Nutrition is based on 5 servings.
Nutrition Information
Show Details
Calories
604kcal
(30%)
Carbohydrates
59g
(20%)
Protein
29g
(58%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
89mg
(30%)
Sodium
435mg
(18%)
Potassium
887mg
(25%)
Fiber
11g
(44%)
Sugar
2g
(4%)
Vitamin A
2706IU
(54%)
Vitamin C
4mg
(4%)
Calcium
102mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 59g | 20% |
| Protein | 29g | 58% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 89mg | 30% |
| Sodium | 435mg | 18% |
| Potassium | 887mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 2706IU | 54% |
| Vitamin C | 4mg | 4% |
| Calcium | 102mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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