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Keto Jerk Chicken Recipe

Updated: Dec 10, 2019

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 can be purchased by clicking on the green link)


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Let's Do This:

  1. Add olive oil, garlic, monk fruit sweetener, coconut aminos, onion, habanero(s), jerk seasoning, and the juice of 1 lime to a food processor.

  2. Blend until smooth.

  3. Transfer marinade into a gallon sized zip lock bag. Use gloves if you have them. Do not touch your face until you have washed.

  4. Add chicken leg quarters to the bag.

  5. Shake to coat chicken.

  6. Refrigerate for 24 hours.

  7. Heat grill or oven to 425 degrees.

  8. Cook for around 45 minutes, flipping every 15 minutes. When the temperature between the drum and thigh reaches 165 F, then it is done.

  9. 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.

  10. Sprinkle sliced green onion over the top for some extra freshness.

  11. Enjoy!


How We Did It!

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