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Gluten-free jerk chicken and rice in a cast iron skillet with limes on it
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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.
Course dinner
Cuisine American
Keyword chicken dinner, gluten free dinner,
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 5
Calories 604kcal
Author Shelby Stover

Equipment

  • 1 Large cast iron pan

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

  • 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.

Video

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

Calories: 604kcal | Carbohydrates: 59g | Protein: 29g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 435mg | Potassium: 887mg | Fiber: 11g | Sugar: 2g | Vitamin A: 2706IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 7mg