Jerk Chicken & Rice Bowl

Jerk Chicken & Rice Bowl

0 from 0 votes
Recipe by Sagen Jackson Course: DinnerDifficulty: Medium


Prep time


Cooking time





A delicious vegan twist on a Caribbean classic, jerk chicken.


  • Seitan
  • 1 cup vital wheat gluten

  • 1/4 cup chickpea flour

  • 1 cup water

  • 6 cups water

  • 3 Tbsp Vegan Chicken-Less Seasoning Salt

  • Jerk Sauce
  • 3/4 cup BBQ sauce

  • 1 tsp Jerk seasoning

  • 1 tsp thyme

  • 1 tsp garlic powder

  • 1 tsp soy sauce

  • 1 tsp all spice

  • 1 tbsp maple syrup

  • 1 tbsp lime

  • Rice Bowl
  • 2 cups brown rice, cooked

  • 2 mangoes


  • Seitan
  • Stir the vital wheat gluten and chickpea flour together in a medium bowl to combine.
  • Add 1 cup of water and stir to form a soft dough. The dough will be sticky.
  • Transfer the dough to a work surface and knead the dough for 5 minutes.
  • Allow the dough to rest for 5 minutes.
  • While the dough rests, stir the vegan chickenless seasoning salt in a large pot with the 6 cups of water to make a broth.
  • Place the pot over high heat and bring the mixture to a boil. Lower the heat to a low simmer.
  • Cut the dough into at least 4-6 large pieces.
  • Add the dough to the broth.
  • Allow the broth to simmer for 1 hour, uncovered, watching closely to ensure it stays at a low simmer (don’t allow it to rapidly boil).
  • Remove the pot from heat and allow it to cool a bit.
  • When the seitan is cool enough to handle, you can cut it into smaller pieces if you like. Use it in a recipe immediately, or store it in the broth. Refrigerate for up to 5 days, or freeze.
  • Jerk Sauce
  • Mix all the ingredients for the jerk sauce together to form the jerk sauce.
  • Coat or toss each piece of seitan in the broth until evenly coated.
  • Grill until golden brown on a grill of griddle pan for about 10 – 15 min each side.
  • Serve warm or cold. Serve with cooked rice and chopped mango.

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One Comment on “Jerk Chicken & Rice Bowl

  1. Pingback: Rasta Pasta – Kitchen Dance Partii

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