Main meal

Jerk chicken thighs

Name: Jerk chicken thighs
Total time: 60 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 3 lb Chicken thighs, bone in; ½ oz Scotch bonnet chiles; 2 tbsp Avocado oil; 3 Lime; Ground allspice, a heaped tablespoon; Scallions, a whole bunch; Fresh thyme, a large handful; Fresh ginger and garlic, a thumb and six cloves; Soy sauce, two tablespoons; Sea salt, to taste

Allspice and scotch bonnet are the two things that cannot be swapped out — everything else in a jerk marinade is negotiable, and without those two it is just spiced chicken.

3gnet carbs

28gfat

36gprotein

410kcal

Per serving60 minServes 6

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Ingredients

For the whole dish · serves 6

Chicken thighs, bone in3 lb
Scotch bonnet chiles½ oz
Avocado oil2 tbsp
Lime3
Ground allspicea heaped tablespoon
Scallionsa whole bunch
Fresh thymea large handful
Fresh ginger and garlica thumb and six cloves
Soy saucetwo tablespoons
Sea saltto taste

Served with

The side the app pairs with it. Tap Swap in the app for another that fits.

Cilantro-lime cauliflower rice

+4g net · 87 kcal · 12 min · together 7g net, 497 kcal

Method

6 steps · 60 minutes

Blend everything but the chicken into a wet paste. Wear gloves for the scotch bonnets and mean it.
Score the thighs through the skin down to the bone and work the marinade into the cuts.
Overnight in the fridge, uncovered for the last hour so the skin dries out.
Start them skin up at 400F for 30 minutes, then broil 5 to blister the skin.
Charring is the flavor here, so let some of the marinade blacken on the surface rather than scraping it off.
Rest 10 minutes and squeeze the lime over. The acid at the end is what stops all that allspice sitting heavy.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.