Gluten-Free Jerk Chicken Strips

Experience bold island flavors with these Gluten-Free Jerk Chicken Strips, a spicy yet perfectly balanced dish that’s both easy to make and gluten-free! Perfectly marinated in a mouthwatering blend of gluten-free soy sauce, lime juice, fresh thyme, and traditional Caribbean spices like allspice, cinnamon, and nutmeg, these chicken strips deliver robust flavor with every bite. A hint of cayenne and optional Scotch bonnet pepper provide a customizable kick, while coconut oil ensures a rich, golden sear. Quick to prepare in just 35 minutes, these tender, juicy strips are ideal for weeknight dinners or served as a protein-packed addition to salads and wraps. Perfectly seasoned and naturally gluten-free, this recipe is a flavorful, wholesome twist on classic jerk chicken!

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Begin by slicing the chicken breasts into 1-inch wide strips and set aside.

Step 2

In a medium-sized bowl, combine olive oil, gluten-free soy sauce, lime juice, and brown sugar. Mix until the sugar dissolves.

Step 3

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.

Step 4

If extra heat is desired, include the minced Scotch bonnet pepper in the marinade.

Step 5

Place the chicken strips into a resealable plastic bag or a shallow dish, then pour the marinade over the chicken.

Step 6

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.

Step 7

When ready to cook, heat coconut oil in a large skillet over medium-high heat.

Step 8

Remove the chicken strips from the marinade, letting excess marinade drip off, and place them into the hot skillet.

Step 9

Cook the chicken strips for about 5-7 minutes on each side, or until thoroughly cooked and slightly charred on the edges.

Step 10

Once cooked, remove the strips from the skillet and let them rest for a few minutes before serving.

Step 11

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

Serving size	632.7 grams (632.7g)

Amount per serving	% Daily Value*
Calories	1354

Total Fat 72.90g	93%
Saturated Fat 32.10g	161%
Polyunsaturated Fat 3.10g
Cholesterol 386mg	129%
Sodium 3365mg	146%
Total Carbohydrate 23.20g	8%
Dietary Fiber 2.70g	10%
Total Sugars 10.30g
Protein 143.80g	288%

Vitamin D 5IU	23%
Calcium 113mg	9%
Iron 5mg	30%
Potassium 1435mg	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.

Source of Calories

Fat: 49.6%

Protein: 43.4%

Carbs: 7.0%