Paleo Authentic Jamaican Jerk Chicken
Experience the bold, fiery flavors of the Caribbean with this Paleo Authentic Jamaican Jerk Chicken recipe, a perfect balance of spice, tang, and smokiness. Marinated in a vibrant blend of green onions, garlic, fresh thyme, scotch bonnet peppers, and aromatic spices like allspice, nutmeg, and cinnamon, this jerk chicken offers a mouthwatering depth of flavor. Coconut aminos and lime juice provide a Paleo-friendly twist that enhances the marinade, while grilling creates a tantalizingly crispy exterior with juicy, tender meat inside. Whether you're hosting a summer barbecue or craving a healthy island-inspired dinner, serve this Paleo dish with zesty lime wedges and sides like roasted sweet potatoes or a fresh green salad for a complete, satisfying meal. Perfect for spice lovers, this Jamaican classic is gluten-free, dairy-free, and packed with zest!
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 6 stalks green onions
- 4 pieces garlic cloves
- 2 pieces scotch bonnet peppers
- 1 tablespoon fresh thyme leaves
- 1 tablespoon allspice berries
- 0.5 teaspoon nutmeg
- 0.5 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons coconut aminos
- 3 tablespoons lime juice
- 3 tablespoons olive oil
Instructions
In a blender or food processor, combine the green onions, garlic cloves, scotch bonnet peppers, fresh thyme, allspice berries, nutmeg, cinnamon, sea salt, black pepper, coconut aminos, lime juice, and olive oil.
Blend the mixture until smooth to form the jerk marinade.
Place the chicken thighs in a large zip-lock bag or a shallow dish and pour the marinade over the chicken.
Ensure the chicken is fully coated with the marinade, then seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for best flavor infusion.
Preheat your grill to medium-high heat.
Remove the chicken thighs from the marinade and let any excess drip off before placing them on the grill.
Grill the chicken for about 20-25 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and slightly charred.
Let the chicken rest for 5 minutes before serving.
Serve with lime wedges and your favorite Paleo sides, such as roasted sweet potatoes or a mixed green salad.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 3380 mg | 147% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.8 g | ||
| Protein | 159.4 g | 319% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 199 mg | 15% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1952 mg | 42% | |
*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.
