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prep time
30 min
cook time
30 min
ready time
1 h 0 min
Easy Keto BBQ Jamaican Jerk Chicken
This Jamaican Jerk chicken is a great Keto BBQ recipe for hot summer days, and perfect for sharing with friends or family. The chicken is well-seasoned with a Jamaican jerk marinade that is deliciously fragrant and has the perfect balance of heat and sweetness. This easy Keto BBQ chicken recipe makes incredibly moist and juicy chicken portions bursting with flavor in every bite. It comes together in a minimum of 30 minutes, but the longer you leave the chicken to marinate and infuse, the tastier it will be. We suggest overnight is best, but you can still cook it straight away if you are short on time, and it will taste every bit delicious.
What type of chicken should I use?
Bone-in chicken thighs and/or legs (drumsticks) are recommended for this recipe as the meat is tastier and easier to cook in the oven, grill, or BBQ.
Can I make any substitutions?
If you can't find Scotch Bonnet chilis, you can also use Habanero chili peppers or regular chili peppers. This recipe calls for 3 Scotch Bonnet chillis but feel free to adjust the spice level depending on how fiery you like your chicken. Take care when handling Scotch Bonnet or Habanero peppers; they are extremely hot, and touching your eyes by mistake will be very painful. Consider wearing disposable gloves, or make sure to wash your hands very well when done.
How to store BBQ Jerk chicken ?
Transfer any leftover meat into an airtight container and store in the fridge for up to 5 days. To reheat, either microwave for a few minutes until hot through, or place on a baking tray in the oven until piping hot.
Net Carbs
2.8 g
Fiber
1 g
Total Carbs
7 g
Protein
46.4 g
Fats
23.5 g
424 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken drumstick, skin eaten
1 kg
Onions Green Spring Or Scallions Raw
3 medium (4-1/8" long)
Ginger Root Raw
1 tbsp
Garlic
4 clove
Onion
0.5 cup
Scotch Bonnet Chili Peppers
30 g
Thyme, dried
0.5 tsp
Allspice, ground
2 tsp
Lime Juiced
1 1 lime, juiced
Soy sauce
2 tbsp
Olive oil
3 tbsp
Powdered Erythritol (Icing Sugar)
2 tbsp
Salt, sea salt
0.5 tsp
Recipe Steps
steps 4
1 h
Step 1
To make the jerk marinade, roughly chop the scallions, red onion, fresh ginger, and garlic cloves. Add them to a food processor or blender. Add in Scotch Bonnet chilies, ½ teaspoon dried thyme, 2 teaspoons ground allspice, the juice of 1 lime, 2 tablespoons soy sauce, 3 tablespoons vegetable oil, 2 tablespoons erythritol, and ½ teaspoon sea salt. Blend to a thick purée and taste for seasoning. If you want more heat, add more Scotch Bonnet chilies and blitz again.Step 2
Poke the meat with a sharp knife and transfer it to a large bowl. Pour the marinade over the meat, massaging it in well. Cover and leave to marinate in the fridge for at least 1 hour. For best results, leave it overnight in the fridge.Step 3
Preheat the oven to 400F/200C. Evenly position the chicken legs on a baking tray, making sure not to overlap the meat. Scrape any remaining marinade over the meat.Step 4
Cook for 30 minutes until tender and cooked through. Broil the meat under a grill for a further 10 minutes until the sauce has caramelized and crisped slightly. You may also cook the chicken on a BBQ over slow, indirect heat for 30 minutes, or until cooked through.
