Keto Authentic Jamaican Jerk Chicken
Get ready to savor bold, smoky flavors with this Keto Authentic Jamaican Jerk Chicken—a low-carb twist on a Caribbean classic! Featuring tender bone-in, skin-on chicken thighs, this dish is infused with a vibrant marinade crafted from fiery Scotch bonnet peppers, fresh ginger, green onions, and aromatic spices like allspice, thyme, cinnamon, and nutmeg. The addition of lime juice and a soy sauce (or coconut aminos for a soy-free option) blend ensures every bite delivers the perfect balance of heat, tang, and depth. Whether grilled to perfection or oven-roasted, this keto-friendly recipe is marinated overnight for maximum flavor and cooks up juicy and golden in just 45 minutes. It's an irresistible centerpiece for any meal, especially when paired with steamed greens or a crisp side salad. Perfect for spice lovers and ketogenic foodies alike!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 2 whole Scotch bonnet peppers
- 4 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 5 stalks Green onions
- 2 teaspoons Allspice
- 2 teaspoons Thyme, dried
- 0.5 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Soy sauce (or coconut aminos for a soy-free alternative)
- 2 tablespoons Lime juice
Instructions
In a blender or food processor, combine the scotch bonnet peppers, garlic cloves, fresh ginger, green onions, allspice, thyme, cinnamon, nutmeg, salt, black pepper, soy sauce, and lime juice.
Blend until a smooth paste forms. This is your jerk marinade.
Place the chicken thighs in a large mixing bowl or a zip-top bag.
Pour the jerk marinade over the chicken, ensuring that each piece is thoroughly coated. For best results, let the chicken marinate in the refrigerator for at least 3 hours, or overnight.
Preheat your grill to medium-high heat. If you don't have a grill, preheat your oven to 400°F (200°C).
Brush the grill grates with olive oil to prevent sticking or line a baking sheet with parchment paper if using an oven.
Place the marinated chicken thighs on the hot grill or prepared baking sheet.
Grill the chicken for about 20-25 minutes, turning occasionally, until they are well-browned and cooked through. If using an oven, bake for 40-45 minutes.
Use a meat thermometer to ensure the internal temperature of the chicken reaches at least 165°F (75°C).
Remove from the grill or oven and let the chicken rest for 5 minutes before serving.
Serve the jerk chicken with steamed greens or a side salad to keep the meal keto-friendly.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1563 mg | 68% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
