This recipe for Low-Carb Jerk Chicken is simple to prepare, dairy-free, paleo, and keto-friendly. With spices like allspice, cinnamon, and cayenne pepper, the jerk marinade gives it a ton of flavor. Ideal for an easy and filling dinner!
Ingredients: 4 boneless, skinless chicken breasts. 2 tablespoons olive oil. 2 tablespoons coconut aminos. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 tablespoon fresh thyme leaves. 1 teaspoon ground allspice. 1 teaspoon ground cinnamon. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. Lime wedges, for serving.
Instructions: In a bowl, mix together olive oil, coconut aminos, garlic, ginger, thyme, allspice, cinnamon, paprika, cayenne pepper, salt, and pepper to make the marinade. Add chicken breasts to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or overnight for best results. Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and discard excess marinade. Grill chicken for 6-8 minutes per side, or until cooked through and grill marks appear. Serve hot with lime wedges for squeezing over the chicken.
Prep Time: 40 minutes
Cook Time: 16 minutes
icmbf 2019