Gluten-Free Jerk Chicken Strips
Elevate your weeknight dinner game with these irresistible Gluten-Free Jerk Chicken Strips, packed with bold Caribbean flavors and a satisfying kick. This recipe combines tender chicken breast strips with a vibrant homemade jerk marinade made from lime juice, fresh thyme, warm spices like allspice, cinnamon, and nutmeg, and a hint of fiery Scotch bonnet pepper for those who crave extra heat. The gluten-free soy sauce ensures this dish is celiac-friendly without compromising the rich, umami notes. Quick to prepare and cooked to perfection in coconut oil until beautifully charred and juicy, these chicken strips are perfect for serving as a standalone entrée, atop a fresh salad, or tucked into a gluten-free wrap. Whether you're meal-prepping or hosting, this recipe is a flavorful, allergy-friendly crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 2 cloves Garlic cloves, minced
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 pepper Scotch bonnet pepper, minced (optional for extra heat)
- 2 tablespoons Coconut oil
Instructions
Begin by slicing the chicken breasts into 1-inch wide strips and set aside.
In a medium-sized bowl, combine olive oil, gluten-free soy sauce, lime juice, and brown sugar. Mix until the sugar dissolves.
Add minced garlic, fresh thyme, ground allspice, ground cinnamon, ground nutmeg, cayenne pepper, salt, and black pepper to the bowl. Mix well to create a marinade.
If extra heat is desired, include the minced Scotch bonnet pepper in the marinade.
Place the chicken strips into a resealable plastic bag or a shallow dish, then pour the marinade over the chicken.
Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 1 hour, up to overnight for more intense flavor.
When ready to cook, heat coconut oil in a large skillet over medium-high heat.
Remove the chicken strips from the marinade, letting excess marinade drip off, and place them into the hot skillet.
Cook the chicken strips for about 5-7 minutes on each side, or until thoroughly cooked and slightly charred on the edges.
Once cooked, remove the strips from the skillet and let them rest for a few minutes before serving.
Serve the jerk chicken strips hot, either on a platter for a meal or over a salad or inside a wrap for a balanced dish.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 10.3 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 113 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1435 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
