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Juicy Gluten-Free Jerk Chicken

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 5
Calories: 604 kcal
Course: Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. Place the chicken thighs in a large bowl and jerk seasoning, cinnamon, in a large bowl.
  2. Toss until the chicken is well-coated.
  3. Season the chicken with salt and pepper.
  4. Pre-heat oven to 350°F.
  5. Add the oil in a 10-inch oven-safe skillet.
  6. Heat the oil over medium-high heat until it is simmering.
  7. Add your seasoned chicken skin-side down and cook for 6-7 minutes till the skin is golden brown and crispy.
  8. Flip the chicken and cook for 3 minutes.
  9. Remove the chicken to a plate; and set aside.
  10. Reduce the heat to medium.
  11. Scrape the bottom of the pan to mix the flavors of the chicken fat and oil.
  12. Add the diced onion to the pan.
  13. Cook, stirring occasionally, about 4-5 minutes.
  14. Add the minced garlic and stir to combine, 1 minute more.
  15. Add the rice, beans.
  16. Stir to combine.
  17. Add the coconut milk, chicken broth, and bay leaves.
  18. Bring to a boil, and keep the boil rolling for five minutes while stirring to combine. The sauce will thicken a bit.
  19. Add the chicken skin-side up on top of the rice.
  20. Top each chicken with a thyme sprig.
  21. Place the pan with the chicken and rice in the oven 20 to 25 minutes.
  22. 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

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

% 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.