Jamaican Jerk Chicken

Ingredients:

4 boneless, skinless chicken breasts or thighs
3 tablespoons gluten-free soy sauce
3 tablespoons olive oil
2 tablespoons white vinegar
2 tablespoons brown sugar
2 tablespoons jerk seasoning (gluten-free)
1 teaspoon dried thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Salt and pepper, to taste

Instructions:

In a bowl, whisk together the gluten-free soy sauce, olive oil, white vinegar, brown sugar, jerk seasoning, dried thyme, ground allspice, ground cinnamon, and ground nutmeg to create the marinade.

Place the chicken breasts or thighs in a large resealable plastic bag or shallow dish.

Pour the marinade over the chicken and ensure each piece is well coated. Seal the bag or cover the dish and let the chicken marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.

Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade and let any excess drip off.

Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.

Baste the chicken with any remaining marinade while grilling.

Let the chicken rest for a few minutes before serving.

Jamaican Jerk Chicken is a spicy and flavorful dish that's deeply rooted in Jamaican culinary traditions. 

The combination of aromatic spices and the smoky char from grilling creates a delicious and memorable dish. It's often served with rice and beans or other traditional Jamaican side dishes.