Keto Jerk Chicken Thighs
Bring the bold, smoky, and spicy flavors of the Caribbean straight to your table with these mouthwatering Keto Jerk Chicken Thighs! Perfectly seasoned with a vibrant blend of allspice, thyme, nutmeg, and cinnamon, and given a fiery kick from Scotch bonnet peppers, this dish captures the essence of authentic Jamaican jerk cooking. The chicken thighs are marinated in a zesty mix of lime juice, garlic, and fresh ginger to ensure maximum flavor in every bite, then baked to juicy, golden perfection. Not only is this recipe low-carb and keto-friendly, but it’s incredibly easy to prepare, making it ideal for weeknight dinners or weekend gatherings. Pair these spicy, tender thighs with a crisp green salad or roasted veggies for a complete, guilt-free meal that doesn’t skimp on flavor. With its irresistible aroma and satisfying spice, these Keto Jerk Chicken Thighs are bound to become a household favorite!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 tablespoon Soy sauce (or coconut aminos for strict keto)
- 1 teaspoon Fresh ginger, grated
- 4 units Garlic cloves, minced
- 2 units Scotch bonnet peppers, chopped
- 2 units Green onions, chopped
- 1 teaspoon Allspice
- 1 teaspoon Thyme, dried
- 1 teaspoon Nutmeg
- 0.5 teaspoon Cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by preparing the marinade. In a large bowl, combine olive oil, lime juice, soy sauce (or coconut aminos), grated ginger, minced garlic, chopped scotch bonnet peppers, chopped green onions, allspice, dried thyme, nutmeg, cinnamon, salt, and black pepper.
Mix all the ingredients until well blended to form a thick marinade paste.
Place the chicken thighs in the bowl with the marinade, ensuring each piece is fully coated with the spicy mixture.
Cover the bowl with plastic wrap or a lid and refrigerate the marinated chicken for at least 2 hours, preferably overnight for better flavor infusion.
Preheat your oven to 400°F (200°C).
Line a baking tray with parchment paper or lightly oil an oven-safe dish to prevent sticking.
Place the marinated chicken thighs on the prepared baking tray or dish, skin side up, making sure they are spaced out evenly.
Bake the chicken in the preheated oven for about 35-40 minutes, or until fully cooked through and the internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken from the oven and let it rest for 5 minutes before serving to allow the juices to redistribute.
Serve the keto jerk chicken thighs hot, garnished with fresh lime wedges and chopped green onions, if desired, and enjoy!
Nutrition Facts
Calories |
2875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 4269 mg | 186% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 5.1 g | ||
| Protein | 316.8 g | 634% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 282 mg | 22% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3526 mg | 75% | |
*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.
