Home / Recipes / Main Dishes / Easy Keto BBQ Jamaican Jerk Chicken
Easy Keto BBQ Jamaican Jerk Chicken
This Jamaican Jerk chicken is a great Keto BBQ recipe for hot summer days, and perfect for sharing with friends or family. The chicken is well-seasoned with a Jamaican jerk marinade that is deliciously fragrant and has the perfect balance of heat and sweetness.
This easy Keto BBQ chicken recipe makes incredibly moist and juicy chicken portions bursting with flavor in every bite. It comes together in a minimum of 30 minutes, but the longer you leave the chicken to marinate and infuse, the tastier it will be. We suggest overnight is best, but you can still cook it straight away if you are short on time, and it will taste every bit delicious.
How to Make It
Step 1
To make the jerk marinade, roughly chop the scallions, red onion, fresh ginger, and garlic cloves. Add them to a food processor or blender. Add in Scotch Bonnet chilies, ½ teaspoon dried thyme, 2 teaspoons ground allspice, the juice of 1 lime, 2 tablespoons soy sauce, 3 tablespoons vegetable oil, 2 tablespoons erythritol, and ½ teaspoon sea salt. Blend to a thick purée and taste for seasoning. If you want more heat, add more Scotch Bonnet chilies and blitz again.
Step 2
Poke the meat with a sharp knife and transfer it to a large bowl. Pour the marinade over the meat, massaging it in well. Cover and leave to marinate in the fridge for at least 1 hour. For best results, leave it overnight in the fridge.
Step 3
Preheat the oven to 400F/200C. Evenly position the chicken legs on a baking tray, making sure not to overlap the meat. Scrape any remaining marinade over the meat.
Step 4
Cook for 30 minutes until tender and cooked through. Broil the meat under a grill for a further 10 minutes until the sauce has caramelized and crisped slightly. You may also cook the chicken on a BBQ over slow, indirect heat for 30 minutes, or until cooked through.
Ingredients
- Chicken drumstick, skin eaten
1 kg
- Onions Green Spring Or Scallions Raw
3 medium (4-1/8″ long)
- Ginger Root Raw
1 tbsp
- Garlic
4 clove
- Onion
0.5 cup
- Scotch Bonnet Chili Peppers
30 g
- Thyme, dried
0.5 tsp
- Allspice, ground
2 tsp
- Lime Juiced
1 1 lime, juiced
- Soy sauce
2 tbsp
- Olive oil
3 tbsp
- Powdered Erythritol (Icing Sugar)
2 tbsp
- Salt, sea salt
0.5 tsp
