Paleo Authentic Jamaican Jerk Chicken
Experience the bold, fiery flavors of the Caribbean with this Paleo Authentic Jamaican Jerk Chicken recipe! Perfectly marinated in a fragrant blend of green onions, garlic, scotch bonnet peppers, thyme, and warm spices like allspice, nutmeg, and cinnamon, this dish brings traditional Jamaican jerk seasoning to life. Coconut aminos and lime juice add a zesty twist, while the overnight marinade ensures the chicken thighs are infused with deep, vibrant flavors. Grilled to crispy, slightly charred perfection, this paleo-friendly recipe is ideal for outdoor barbecues or weeknight dinners. Serve it with roasted sweet potatoes or a crisp green salad for a complete, wholesome meal. Whether you're following a paleo diet or just craving authentic island cuisine, this Jamaican Jerk Chicken will transport your taste buds straight to tropical shores.
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Ingredients
- 4 pieces chicken thighs
- 6 stalks green onions
- 4 pieces garlic cloves
- 2 pieces scotch bonnet peppers
- 1 tablespoon fresh thyme leaves
- 1 tablespoon allspice berries
- 0.5 teaspoon nutmeg
- 0.5 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons coconut aminos
- 3 tablespoons lime juice
- 3 tablespoons olive oil
Directions
Step 1
In a blender or food processor, combine the green onions, garlic cloves, scotch bonnet peppers, fresh thyme, allspice berries, nutmeg, cinnamon, sea salt, black pepper, coconut aminos, lime juice, and olive oil.
Step 2
Blend the mixture until smooth to form the jerk marinade.
Step 3
Place the chicken thighs in a large zip-lock bag or a shallow dish and pour the marinade over the chicken.
Step 4
Ensure the chicken is fully coated with the marinade, then seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for best flavor infusion.
Step 5
Preheat your grill to medium-high heat.
Step 6
Remove the chicken thighs from the marinade and let any excess drip off before placing them on the grill.
Step 7
Grill the chicken for about 20-25 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and slightly charred.
Step 8
Let the chicken rest for 5 minutes before serving.
Step 9
Serve with lime wedges and your favorite Paleo sides, such as roasted sweet potatoes or a mixed green salad.
Nutrition Facts
| Serving size | (898.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1756.3 |
| Total Fat 108.8g | 0% |
| Saturated Fat 26.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 564mg | 0% |
| Sodium 3379.6mg | 0% |
| Total Carbohydrate 29.6g | 0% |
| Dietary Fiber 5.1g | 0% |
| Total Sugars 10.8g | |
| Protein 159.4g | 0% |
| Vitamin D 42IU | 0% |
| Calcium 199.4mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 1951.6mg | 0% |
Source of Calories