Jamaican Jerk Chicken
Bone-in thighs soaked in a fiery Scotch bonnet, allspice, thyme and green onion marinade, then roasted until the skin is crisp and charred. No brown sugar needed.
Nutrition per serving
2 thighs- Net carbs
- 4.6g
- Calories
- 558kcal
- Protein
- 37g
- Fat
- 43g
- Total carbs
- 8.9 g
- Fiber
- 1.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Jerk shrimp: Fiery jerk-marinated shrimp seared or grilled in minutes. Great in lettuce wraps or over a salad.
- Marinate the shrimp no longer than 30 minutes, because the lime juice starts to cook them.
- Grill or sear over high heat 2–3 minutes per side, until charred in spots and pink and opaque throughout.
Jerk pork chops: Pork and jerk spices are a classic pairing. Thick boneless chops soak up the marinade and sear to a dark, spicy crust.
- Marinate the chops 4–12 hours.
- Grill or pan-sear over medium-high heat 4–5 minutes per side, until the crust is dark and the center reads 145°F (63°C). Rest 3 minutes before serving.
- Chicken
- Jerk marinade
- Nice to have (optional)
- Chicken
- Jerk marinade
- Nice to have (optional)
- Chicken
- Jerk marinade
- Nice to have (optional)
Estimated cost $9.09 for 4 servings ($2.27 each) · how we estimate
Instructions
-
Blend the green onions, peppers, garlic, ginger, thyme, allspice, cinnamon, nutmeg, black pepper, tamari, lime juice, oil, sweetener and salt to a coarse, wet paste. Wear gloves when handling Scotch bonnets.
-
Pat the thighs dry and cut 2 shallow slashes through the skin of each. Rub the marinade all over and under the skin, then cover and refrigerate at least 4 hours and up to 24.
-
Heat the oven to 425°F (220°C). Set a wire rack in a foil-lined sheet pan and arrange the thighs skin-side up, scraping most of the marinade off the skin so it crisps rather than steams.
-
Roast 35–40 minutes, until the skin is deeply browned and the thickest part reads at least 165°F (74°C) without touching bone. Thighs are most tender at 175–185°F (79–85°C).
-
For extra char, broil 2–3 minutes at the end, watching closely, since the spices and sweetener blacken fast.
-
Rest 5 minutes and serve with lime wedges, creamy coleslaw and cauliflower rice.
Tips for success
-
On a grill: set it up for two-zone heat, cook the thighs over indirect heat with the lid closed for 30–35 minutes, then crisp them over direct heat for 2–3 minutes per side. - Allspice is the backbone of jerk. Use it generously and buy it fresh if your jar is old.
- One Scotch bonnet with seeds is plenty hot for most people; two is traditional. A jalapeño makes a mild version.
- Traditional jerk uses brown sugar. Allulose browns the same way with no net carbs.
Nice to have, not needed
- Disposable gloves keep Scotch bonnet oils off your hands — without them, wash well and don’t touch your eyes.
- A grill adds smoky char, but the oven method needs no special gear.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Re-crisp at 400°F (200°C) in the oven or air fryer for 8–10 minutes.
Prep tip: Freeze raw thighs in the marinade; they finish marinating as they thaw overnight in the fridge.
Refrigerate up to 4 days. Reheat at 400°F (200°C) for 8–10 minutes to re-crisp the skin. Raw marinated chicken freezes well for up to 3 months.
Variations
2 variations, each with its own ingredients and macrosJerk shrimp
ProteinFiery jerk-marinated shrimp seared or grilled in minutes. Great in lettuce wraps or over a salad.
- bone-in, skin-on chicken thighs → jumbo shrimp
4 g net · 233 kcal · 36 g protein · 8.1 g fat · ≈$4.61 per serving (−0.6 g net carbs vs the original)
Jerk pork chops
ProteinPork and jerk spices are a classic pairing. Thick boneless chops soak up the marinade and sear to a dark, spicy crust.
- bone-in, skin-on chicken thighs → boneless pork chops
4 g net · 377 kcal · 37 g protein · 23 g fat · ≈$2.58 per serving (−0.6 g net carbs vs the original)
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