Jerk Chicken (Low Carb Version)
A low carb version of hot spicy jerk chicken baked in the oven. Great way to add some spice to a reduced carb diet.
Servings: 8 pieces
Calories: 218kcal
Ingredients
- 6 - 8 raw chicken (skinless thighs, drumsticks, chicken breasts)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon garlic granules
- 2 teaspoon onion granules
- 1½ teaspoon nutmeg
- 1½ teaspoon cinnamon
- 1 teaspoon pimento or all spice
For the Marinade
- 4 scotch bonnet chilli peppers (stem removed)
- 2 spring onions (chopped)
- 1 small onion (chopped)
- 4 garlic cloves (chopped)
- 20g fresh ginger (chopped)
- 2 sprigs fresh thyme (chopped)
- 1 teaspoon sweetener
- 85ml sunflower oil
- 20ml soy sauce
- 1 small lime
- 25ml white wine vinegar
Instructions
- Place the clean chicken in a large bowl and season with salt, black pepper, garlic granules, onion granules, ground nutmeg, ground cinnamon and pimento (all spice). Mix all the seasoning into the chicken and then add the seasoned chicken to a clear food bag. If you don’t have a food then just leave the chicken in the bowl.
- Make the marinade by blending all the ingredients for the marinade. You can also do this in a food processor. Pour the marinade onto the chicken in the bag or into the bowl if you left the chicken in the bowl. Ensure the marinade coats all the chicken then place the chicken in the fridge for around 2 – 4 hours.
- Preheat the oven to gas mark 6/400oF/200oC and line a baking tray with foil, this makes it easier to clean the tray after. Remove the chicken from the fridge, remove them from the marinade and place them on the baking tray ensuring there is space between each piece. Leave the chicken to sit on the tray at room temperature for 10 minutes.
- Bake the chicken in the oven for around 55 minutes, turning them half way through. Once baked, remove them from the oven and allow them to cool for 10 minutes before serving.