Low Carb Jerk Chicken Thighs
Get ready to fire up the grill with these irresistibly flavorful Low Carb Jerk Chicken Thighs! Perfectly seasoned with a bold and fiery homemade jerk marinade featuring Scotch bonnet peppers, fresh thyme, warming spices like cinnamon and nutmeg, and zesty lime juice, this recipe brings Caribbean-inspired heat to your table while keeping it keto-friendly. Bone-in, skin-on chicken thighs are marinated overnight for maximum flavor infusion, then grilled to perfection, boasting crispy skin and juicy, tender meat. An ideal choice for a healthy yet indulgent dinner, this dish pairs beautifully with a fresh green salad or cauliflower rice for a low-carb feast that doesn’t skimp on spice or satisfaction. Both gluten-free and easy to prepare, these jerk chicken thighs are sure to become a staple in your weekly meal rotation!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in and skin-on
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 3 cloves Garlic cloves, minced
- 2 pieces Scotch bonnet peppers, seeded and chopped
- 2 pieces Green onions, chopped
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a blender or food processor, combine olive oil, lime juice, minced garlic, chopped scotch bonnet peppers, chopped green onions, thyme leaves, ground allspice, ground cinnamon, ground nutmeg, salt, and black pepper. Blend until a smooth marinade forms.
Place the chicken thighs in a large bowl or a resealable plastic bag and pour the jerk marinade over the chicken. Ensure the chicken is well-coated, then cover the bowl or seal the bag. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to deepen.
Preheat your grill to medium-high heat (about 375°F to 400°F/190°C to 200°C).
Remove the chicken thighs from the marinade, allowing any excess to drip off, and place them skin-side down on the grill.
Grill the chicken for 20 minutes, then flip the thighs and continue grilling for an additional 25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Remove the chicken thighs from the grill and allow them to rest for about 5 minutes before serving.
Serve the jerk chicken thighs hot, garnished with additional chopped green onions or lime wedges if desired.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.3 g | 216% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3111 mg | 135% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.3 g | ||
| Protein | 201.9 g | 404% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2496 mg | 53% | |
*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.
