It's no secret that I pretty much exclusively use chicken leg quarters when I make a chicken dish, but I get tired of the same old bbq chicken. This Keto Jerk Chicken Recipe is loaded with flavor and is guaranteed to spice up your thoughts on chicken. Not to mention the macros are AMAZING!
Prep time: 10 minutes
Marinade time: 24 hours
Cook time: 45 minutes
Servings: 4
Macros Per Serving:
Calories: 430
Fat: 39g
Protein: 19g
Net Carb: 2g
Total Carbs: 10g
Fiber: 2g
Sugar Alcohols: 6g
*Macros Calculate using the average of 2 habaneros*
Ingredients:
(Ingredients can be purchased by clicking on the green link)
4 chicken quarters
¼ c olive oil
1 tbsp minced garlic
2 tbsp monk fruit sweetener
1 tbsp soy sauce or coconut aminos
¼ of a medium white onion
1-3 habanero peppers
2 tbsp Fresh Jax Island Spice Seasoning (use code "ketolifestyle" for 15% off)
Juice of 1 lime
Green onion to taste
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Let's Do This:
Add olive oil, garlic, monk fruit sweetener, coconut aminos, onion, habanero(s), jerk seasoning, and the juice of 1 lime to a food processor.
Blend until smooth.
Transfer marinade into a gallon sized zip lock bag. Use gloves if you have them. Do not touch your face until you have washed.
Add chicken leg quarters to the bag.
Shake to coat chicken.
Refrigerate for 24 hours.
Heat grill or oven to 425 degrees.
Cook for around 45 minutes, flipping every 15 minutes. When the temperature between the drum and thigh reaches 165 F, then it is done.
To create a jerk sauce, add the marinade from the bag into a small sauce pan. Cook for about 10 minutes over medium heat until it exceeds 165F.
Sprinkle sliced green onion over the top for some extra freshness.
Enjoy!