Gluten Free BBQ Jerk Chicken
It is a tasty and great way to serve chicken for a BBQ. We used boneless thighs as they hold moisture and don’t dry out like chicken breasts. We have recommended 2-3 scotch bonnets, but you can use red chillies.
Credited to: Coeliac UK
Kcal: 411.9
Difficulty: Well worth the effort
Serves 4
20 mins prep
20 mins cooking time
Ingredients
- 10g ginger, peeled and roughly chopped
- 2 spring onions, chopped
- 3 cloves of garlic, peeled and chopped
- 1 onion, peeled and chopped
- 2- 3 scotch bonnets, remove stalk and seeds or red chillies
- 1 tbsp Allspice
- ½ tsp dried thyme
- 2 limes, juiced
- 2 tbsp gluten free soy sauce*
- 2 tbsp oil
- 2 tbsp brown sugar
- ½ tsp salt
- 8 large chicken thighs, boneless
Notes: *search our online food and drink information for suitable products
Method
- Place the ginger, spring onions, garlic, onion, chilli, allspice, thyme, lime juice, soy, oil, brown sugar and salt in a food processor and blend until smooth.
- Score into the chicken thighs. Place in a bowl and then coat with the marinade, cover well. Leave to marinate overnight in the refrigerator.
- Remove the chicken from the refrigerator 1 hour before cooking.
- Place chicken thighs onto the BBQ and cook for 15-20 minutes or until the juices run clear.
Nutritional information per serving
Kcal
411.9
Fat
25.6g
Carbs
12.3g
Protein
35.1g
Fibre
0.9g
Sugars
9.2g
Hints and tips:
You can oven roast the chicken at 180°C for 35-45 minutes if you don’t have BBQ weather.
More inspiration
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Top tips and recipe ideas for a gluten free BBQ
17 June 2022
