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Keto Jerk Chicken Thighs

Succulent chicken thighs marinated in a spicy, aromatic blend of traditional Jamaican jerk seasoning. Perfectly low-carb and high in fat, making it an ideal meal for the ketogenic lifestyle.
Course Dinner
Cuisine Jamaican
Keyword Jamaican Keto Meal, Keto Jerk Chicken, Low Carb Chicken Recipe, Spicy Chicken Thighs
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 460kcal

Equipment

  • Large mixing bowl
  • Whisk
  • Baking sheet
  • Parchment paper
  • Plastic wrap

Ingredients

  • 8 chicken thighs, bone-in and skin-on 2-2.5 lbs / 0.9-1.1 kg
  • 2 tbsp olive oil 30 ml
  • 1 tbsp apple cider vinegar 15 ml
  • 2 cloves garlic, minced about 1 tsp / 5 g
  • 1 tbsp ground allspice 6 g
  • 1 tbsp smoked paprika 6 g
  • ½ tsp cayenne pepper 1 g
  • ½ tsp ground cinnamon 1 g
  • ½ tsp ground nutmeg 1 g
  • 1 tsp dried thyme 1 g
  • ½ tsp ground black pepper 1 g
  • 1 tbsp granulated erythritol 12 g
  • 1 tsp salt 5 g
  • ½ medium onion, finely chopped 55 g
  • 1 small Scotch bonnet pepper, seeds removed and minced 2 g
  • 2 green onions, chopped 15 g
  • 1 lime, juice of about 2 tbsp / 30 ml

Instructions

  • In a large bowl, whisk together olive oil, apple cider vinegar, minced garlic, ground allspice, smoked paprika, cayenne pepper, ground cinnamon, ground nutmeg, dried thyme, black pepper, granulated erythritol, salt, chopped onion, minced Scotch bonnet pepper, chopped green onions, and lime juice to create the jerk marinade.
  • Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for deeper flavor.
  • Preheat your oven to 375°F (190°C). Place the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and the skin is crispy and caramelized.
  • Optional: For extra crispiness, broil the chicken thighs on high for an additional 2-3 minutes, watching carefully to prevent burning.
  • Remove from the oven and let the chicken rest for 5 minutes before serving.

Notes

The Scotch bonnet pepper is very hot; handle with care and adjust the amount to your spice tolerance.
Marinating time is crucial for flavor development, so don't skip it!
The nutritional values are approximate and may vary based on specific ingredient brands and sizes.

Nutrition

Calories: 460kcal | Carbohydrates: 5g | Protein: 30g | Fat: 35g | Fiber: 2g | Net Carbs: 3g