Cookwith

Name: Jamaican-Korean Jerk Chicken with Gochujang Glaze (Allergen-Free, Gluten-Free)
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs (about 4 pieces); 2 tbsp gluten-free gochujang (soy- and sesame-free, see note); 2 tbsp olive oil; 2 tbsp green onions, chopped (green parts only); 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/2 Scotch bonnet or habanero pepper, seeded and finely minced; 1 tbsp fresh thyme leaves; 1/2 tsp allspice; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1 tbsp brown sugar; 1/2 tsp salt; Juice of 1 lime; 1 tbsp apple cider vinegar; 1/4 cup pineapple juice; Fresh lime wedges (for serving); Chopped green onions and sliced radish (for garnish, optional)

Jamaican-Korean Jerk Chicken with Gochujang Glaze (Allergen-Free, Gluten-Free)

HerbyCelery3285

This Jamaican-Korean jerk chicken fuses the smoky, spicy flavors of Caribbean jerk with a sweet and fiery gochujang glaze—without any common allergens, gluten, or soy. Marinating the chicken in a bright, aromatic mixture ensures juicy, flavorful meat, while the gluten-free gochujang glaze adds a punch of umami and color. Grilling brings smoky char and caramelization, making each bite a celebration of fusion cuisine. Paired with a squeeze of lime and a shower of green onions, this dish is vibrant, bold, and ideal for warm evenings or casual gatherings.

Ingredients

Instructions

Pat chicken dry. In a bowl, whisk together olive oil, green onions, garlic, ginger, Scotch bonnet, thyme, allspice, cinnamon, nutmeg, brown sugar, salt, lime juice, apple cider vinegar, and pineapple juice.
Add chicken thighs to marinade and toss well to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.
Meanwhile, in a small bowl, stir together the gluten-free gochujang and 1 tbsp pineapple juice to make a glaze (adjust consistency with water if needed).
Preheat grill or grill pan to medium-high. Remove chicken from marinade, letting excess drip off. Grill chicken for 5-6 minutes per side, brushing with gochujang glaze during the last few minutes, until nicely charred and cooked through (internal temp 165°F).
Transfer chicken to a platter and rest 5 minutes. Slice or serve whole. Garnish with extra green onions, radish, and lime wedges.