Jamaican Jerk “Chicken”

GF

For the marinade­­­­­­­­­­

¼ cup gluten-free tamari

¼ cup apple cider vinegar

2 Tbs. gluten-free, vegan Worcestershire sauce

¼ cup fresh lime juice

1-2 tsp. hot sauce (optional)

2 cloves garlic, minced

1 chile pepper, minced

1-inch piece fresh ginger, grated

3 Tbs. brown sugar

2 tsp. ground allspice

2 tsp. dried thyme

1 tsp. kosher salt

1 tsp. onion powder

1 tsp. ground cinnamon

½ tsp. ground nutmeg

½ tsp. cayenne pepper

¼ tsp. ground cloves

For the Jerk “Chicken”­­­­­­­­­­­­­­­

1 bag Butler Soy Curls

2 Tbs. coconut oil

2 Tbs. fresh parsley, chopped

Combine all the ingredients for the marinade and mix well. Put the soy curls in a large bowl and add hot water or broth to cover them. Let them sit and rehydrate for 10 minutes. Drain the soy curls, gently squeeze them dry and return them to the bowl. Add the marinade and toss to coat the soy curls. Let marinate for at least 15-20 minutes while you make the side dishes.

Heat the oil in a large skillet over medium high heat. Remove the soy curls from the marinade and pat dry. Reserve the marinade. Add the soy curls to the skillet and toss to coat in the oil. Let cook, flipping the soy curls every few minutes, until they are crisp and heated through, about 20 minutes.

Add the reserved marinade to the skillet and toss the soy curls in it. Let it cook a bit to moisten the soy curls. Add the parsley and serve while hot.