Low Carb Jerk Chicken Thighs

Fire up your grill and savor the bold, tropical flavors of Low Carb Jerk Chicken Thighs—a healthier spin on a Caribbean classic! This recipe combines juicy, bone-in chicken thighs with a vibrant, aromatic marinade featuring Scotch bonnet peppers, lime juice, fresh thyme, and warm spices like allspice, cinnamon, and nutmeg. Perfect for those following keto or low-carb diets, these chicken thighs are grilled to perfection, yielding crispy, golden skin and tender, smoky meat that’s bursting with heat and zesty undertones. Marinate the chicken for at least two hours for maximum flavor, then serve it fresh off the grill with lime wedges or a sprinkle of green onions for a delicious, protein-packed meal that’s as easy as it is satisfying. Ideal for your next barbecue or weeknight dinner, this jerk chicken recipe is sure to spice up your menu!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs, bone-in and skin-on
• 2 tablespoons Olive oil
• 2 tablespoons Lime juice
• 3 cloves Garlic cloves, minced
• 2 pieces Scotch bonnet peppers, seeded and chopped
• 2 pieces Green onions, chopped
• 1 tablespoon Fresh thyme leaves
• 1 teaspoon Ground allspice
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

In a blender or food processor, combine olive oil, lime juice, minced garlic, chopped scotch bonnet peppers, chopped green onions, thyme leaves, ground allspice, ground cinnamon, ground nutmeg, salt, and black pepper. Blend until a smooth marinade forms.

Step 2

Place the chicken thighs in a large bowl or a resealable plastic bag and pour the jerk marinade over the chicken. Ensure the chicken is well-coated, then cover the bowl or seal the bag. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to deepen.

Step 3

Preheat your grill to medium-high heat (about 375°F to 400°F/190°C to 200°C).

Step 4

Remove the chicken thighs from the marinade, allowing any excess to drip off, and place them skin-side down on the grill.

Step 5

Grill the chicken for 20 minutes, then flip the thighs and continue grilling for an additional 25 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.

Step 6

Remove the chicken thighs from the grill and allow them to rest for about 5 minutes before serving.

Step 7

Serve the jerk chicken thighs hot, garnished with additional chopped green onions or lime wedges if desired.

Nutrition Facts

Serving size	(1072.7g)

Amount per serving	% Daily Value*
Calories	2383.5

Total Fat 168.3g	0%
Saturated Fat 43.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 846mg	0%
Sodium 3111.1mg	0%
Total Carbohydrate 17.3g	0%
Dietary Fiber 3.8g	0%
Total Sugars 3.3g
Protein 201.9g	0%

Vitamin D 0IU	0%
Calcium 186.6mg	0%
Iron 9.9mg	0%
Potassium 2495.9mg	0%

*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.

Source of Calories

Fat: 63.3%

Protein: 33.8%

Carbs: 2.9%