Sara Louise's Keto Jamaican Jerk Chicken
Tasty and tempting chicken with Jamaican flair, so yum!
- 2 whole chickens cut up in 1/8’s
- 1 tablespoon coconut oil
- 1 medium/large onion chopped
- 2 chili peppers chopped
- 1 tablespoon Jamaican Jerky spice ground
- 1/2 cup wheat free Tamari sauce
- 3 scallions chopped extra fresh
- 3 garlic cloves minced
- 1 tablespoon black pepper
- 1 teaspoon ground nutmeg
- 1 tablespoon ground allspice
- 1 teaspoon of ground thyme
- 1 teaspoon Himalayan salt
To start preparing this tasty Keto Jamaican jerk chicken recipe combine the garlic, onions, scallions, chili peppers, Jerk Spice, all spice, nutmeg, thyme, black pepper and salt in your blender or food processor.
Hit the switch and process until it forms a paste.
While the machine is processing, add the coconut oil and Tamari sauce to the mix.
Pour the combined mixture into a large pan.
Place the cut chickens into the pan and combine again.
Coat the chicken evenly with the sauce so it is totally covered.
Cover and refrigerate in the cooler overnight.
The following day light up your grill ready for the keto Jamaican jerk chicken.
With the grill set on high cook the chicken meat until those gorgeous grill lines appear etched in the chickens as they grill in the heat. Do not over do it.
Drop the heat back down to medium.
Close the grill cover and cook closed to keep the spice flavor at maximum.
Use your thermometer to make sure the chicken is nicely cooked and done.
Garnish with slices lemon or lime.
Serve up to a warm plate with choice of sides and tuck in.
Give your Jamaican jerk chicken meals a boost with these quality cast iron pans that are perfect for cooking serious keto meals.
Calories: 433kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 84mg | Fiber: 1g | Vitamin A: 310IU | Vitamin C: 2.3mg | Calcium: 18mg | Iron: 0.6mg