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Low Carb Jerk Chicken Recipe
Prep Time
20 minutes
Total Time
120 minutes
Yield
14
servings
Ingredients
- 3½ pound chicken drumsticks or thighs
- 4 garlic cloves
- 2 teaspoons grated fresh ginger
- 3 stalks green onion, chopped
- 1 medium habanero pepper, chopped
- 2 tablespoons allspice (ground)
- 1 teaspoon salt
- 1 teaspoon cumin seed
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ¼ cup lime juice
- 2 tablespoons extra-virgin olive oil
- 1 lime wedges
Nutrition Info Per Serving
Serving Size
4 fluid ounce
Carbohydrates
3
g
Protein
11
g
Fat
52
g
Calories
524
Jerk Chicken brings a taste of the Caribbean to your table, highlighting the bold flavors of ginger, garlic, and habanero. This dish is a wonderful choice for a family dinner or meal prep, providing just 3 grams of carbs per serving. The marinade is simple to whip up in a blender, and the toasting of cumin seeds adds an aromatic depth that complements the chicken beautifully. A low-carb approach can support metabolic health, especially when combined with a care team's guidance.
Instructions
- Lay chicken in a baking dish and pat dry.
- Toast the cumin seeds. In a skillet over medium-high heat, add the cumin seeds. Toast until seeds turn dark brown and begin to pop, about 4 minutes.
- Transfer seeds to a plate or cutting board. Set the skillet aside for later.
- Roll a rolling pin over warm seeds until they are crushed and turn to a powder.
- Chop garlic cloves.
- Make the marinade: In a blender or food processor, combine the chopped garlic, ground ginger, ground cumin, salt, pepper, cinnamon, cloves, nutmeg, allspice, habanero pepper, green onions, lime juice and olive oil. Blend until smooth.
- Pour spice mixture over chicken and cover with aluminum foil for 30 minutes.
- In the same skillet used for the cumin seeds, add olive oil and heat over medium-high heat. When hot, place chicken, seasoned side down on skillet. Cook for 3-4 minutes until top is seared.
- Preheat oven to 350°F. Place seared chicken back into baking dish.
- Bake chicken, covered, until internal temperature reaches 165°F, about 1 hour.
- Let rest for 10 minutes, cut and enjoy with fresh lime wedges.
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