Gluten-Free Jerk Chicken Thighs with Coconut Rice and Pineapple-Lime Salsa

Why You’ll Love This Recipe

• Authentic jerk flavor with warm allspice, thyme, scallions, and citrus—completely gluten-free.
• Juicy grilled chicken thighs pair perfectly with creamy coconut rice & peas.
• Fresh pineapple–lime salsa adds bright, tangy sweetness to balance the spice.
• Step-by-step guidance for stress-free grilling and foolproof rice.

Grocery List

• Produce: Scallions, fresh thyme, garlic, ginger, Scotch bonnet or habanero, limes, pineapple, red onion, jalapeño, cilantro
• Dairy: None required (coconut milk is pantry). Optional butter not used; recipe is dairy-free and gluten-free.
• Pantry: Chicken thighs, full-fat coconut milk, long-grain white rice, red kidney beans, neutral oil, coconut oil, gluten-free tamari or coconut aminos, brown sugar, ground allspice, cinnamon, nutmeg, kosher salt, black pepper, whole allspice berries

Full Ingredients

Gluten-Free Jerk Marinade

• 6 scallions (greens and whites), roughly chopped
• 2 tbsp fresh thyme leaves (or 2 tsp dried thyme)
• 6 garlic cloves
• 1 tbsp finely grated fresh ginger
• 1 Scotch bonnet or habanero pepper, stemmed and seeded (keep some seeds for extra heat)
• 1/4 cup fresh lime juice
• 1 tsp finely grated lime zest
• 2 tbsp gluten-free tamari or coconut aminos
• 2 tbsp brown sugar or coconut sugar
• 2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1.5 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 3 tbsp neutral oil (avocado or canola)

Chicken

• 3 lb bone-in, skin-on chicken thighs (6–8 pieces)

Coconut Rice & Peas

• 2 cups long-grain white rice, rinsed until water runs clear
• 1 can (13.5 oz) full-fat coconut milk
• 1.5 cups water
• 1 can (15 oz) red kidney beans, drained and rinsed
• 2 scallions, chopped
• 2 garlic cloves, smashed
• 3 sprigs fresh thyme (or 1/2 tsp dried thyme)
• 4 whole allspice berries
• 1 tbsp coconut oil
• 1.25 tsp kosher salt (plus more to taste)

Pineapple–Lime Salsa

• 2 cups fresh pineapple, small dice
• 1/3 cup finely diced red onion
• 1 small jalapeño or Scotch bonnet, minced (seeded for mild)
• 2 tbsp fresh lime juice
• 1/2 tsp lime zest
• 1/4 cup chopped fresh cilantro
• Pinch kosher salt

To Serve

• Lime wedges
• Extra sliced scallions and fresh thyme

Step-by-Step Instructions

Step 1: Make the gluten-free jerk marinade

Add scallions, thyme, garlic, ginger, Scotch bonnet, lime juice and zest, gluten-free tamari (or coconut aminos), brown sugar, ground allspice, cinnamon, nutmeg, kosher salt, black pepper, and neutral oil to a blender or food processor. Blend until mostly smooth, 20–30 seconds. Taste and adjust salt, heat, or lime as desired.

Step 2: Marinate the chicken

Set aside 3 tbsp of the marinade in a small bowl for basting later. Place chicken thighs and the remaining marinade in a large zip-top bag or bowl; toss to coat thoroughly, making sure marinade gets under the skin. Cover and refrigerate for 1 hour (up to 12 hours for deeper flavor). Remove chicken from the fridge 20 minutes before grilling to take off the chill.

Step 3: Start the coconut rice & peas

Rinse rice in cool water, swishing with your hand, until water runs clear; drain well. In a medium saucepan, combine rinsed rice, coconut milk, water, kidney beans, scallions, garlic, thyme sprigs, whole allspice berries, coconut oil, and kosher salt. Bring to a vigorous boil over medium-high heat, stir once, then cover and reduce heat to low. Cook for 18 minutes. Remove from heat and rest, covered, for 10 minutes. Discard thyme sprigs and allspice berries, then fluff with a fork and adjust salt to taste.

Step 4: Preheat and set up the grill

Preheat a gas or charcoal grill to 400–425°F with a two-zone setup: one side for direct heat and the other for indirect heat. Clean and oil the grates. Pat chicken lightly with paper towels to remove excess marinade, leaving a good coating behind.

Step 5: Grill the jerk chicken

Place chicken skin-side down over direct heat and grill until well-marked and lightly charred, 5–6 minutes. Flip and move pieces to indirect heat. Brush with the reserved unused marinade. Close the lid and continue cooking, turning once or twice, until the thickest part of each thigh reaches 175°F, about 12–16 minutes more (18–22 minutes total cook time). For extra char, return to direct heat for the last minute. Transfer to a platter, tent loosely with foil, and rest 5 minutes.

Step 6: Mix the pineapple–lime salsa

While the chicken grills, combine diced pineapple, red onion, jalapeño, lime juice, lime zest, cilantro, and a pinch of salt in a bowl. Toss and let stand 10 minutes to marry flavors. Adjust with more lime or salt to taste.

Step 7: Plate and serve

Spoon a bed of coconut rice & peas onto plates. Top with a grilled chicken thigh, then a generous scoop of pineapple–lime salsa. Garnish with sliced scallions, thyme leaves, and lime wedges. Serve immediately.

Pro Tips

• Reserve marinade before touching raw chicken so it stays safe for basting.
• Two-zone grilling prevents burning while still giving you that signature jerk char.
• Rinse rice thoroughly; cloudy water leads to gummy grains. Let rice rest covered for fluffy texture.
• Use a digital thermometer: thighs are best at 175–185°F for juicy, pull-apart meat.
• Glove up for Scotch bonnet handling and avoid touching your face; wash cutting board and knife immediately.

Variations

• Oven method: Roast marinated thighs on a rack over a foil-lined sheet at 425°F for 35–40 minutes, broiling 1–2 minutes to char. Rest before serving.
• Milder heat: Swap Scotch bonnet for jalapeño and remove all seeds and membranes; add 1 tsp smoked paprika for depth.
• Fruit swap: Try mango or papaya in the salsa, or fold in diced avocado just before serving for creaminess.

Storage & Make-Ahead

Marinate chicken up to 12 hours. Store cooked chicken and rice separately in airtight containers in the refrigerator for up to 4 days; salsa keeps 1–2 days (best fresh). Freeze chicken and rice up to 3 months. Reheat chicken, covered, in a 325°F oven until warmed through, or gently in a covered skillet; splash rice with a little water or coconut milk and steam until fluffy again.

Nutrition (per serving)

Approximate: 730 calories; 29 g protein; 78 g carbohydrates; 28 g fat; 6 g fiber; 960 mg sodium. Values will vary with exact ingredients and portion sizes.