70 min 4
Jamaican Jerk Chicken
A taste of the islands is not far away with this authentic jerk chicken recipe. Traditionally made with sugar, this jerk marinade is keto friendly and can be made in advance or doubled for multiple uses. While most jerk chicken is made over an open flame, the addition of some liquid smoke does that work for you while the chicken roasts in the oven.
1 onion, finely chopped
½ cup finely chopped scallions
3 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
2 teaspoons Splenda, or other sugar substitute
1 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon allspice
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
½ teaspoon nutmeg
½ teaspoon cinnamon
1 whole chicken, quartered
Directions Preparing:10 minCooking:60 min
Step 1In a medium bowl, mix together the onion, scallion, soy sauce, cider vinegar, olive oil, thyme, Splenda, liquid smoke, salt, allspice, cayenne pepper, black pepper, nutmeg, and cinnamon.
Step 2In a large dish, place the chicken pieces skin-side down. Pour the marinade over it. Marinate covered, in the refrigerator, for at least 4 hours.
Step 3When ready to cook, preheat the oven to 425°F.
Step 4Place the baking dish with the chicken into the preheated oven. Cook for 30 minutes.
Step 5Remove the baking dish from the oven. Turn the chicken skin-side up. Return the pan to the oven. Cook for 20 to 30 minutes more, or until the internal temperature checked with a meat thermometer reaches 165°F.
Step 6Cool the chicken for 5 minutes before cutting and serving.
Nutrition Facts (per serving of 3:1)