Find the recipe for this flavorful, spicy and best of all EASY Jamaican Grilled Chicken! The lime wedges are perfect to drizzle for finishing.
This fiery marinade is delicious on grilled chicken, but can also work for veggies, roasted potatoes. Super simple recipe where you just need to blend, marinate + grill! Perfect for a pre-prepped, low-carb lunch. You can make the prep time even quicker with Oaktown Spice Shop’s Jamaican Blend - I’m absolutely in love with it.
You can serve this with any sides of your choice (though the chicken is fully packed with flavor and delicious on it’s own) but I went for roasted chips on a stick. To make those, simply slice your potatoes as thinly as possible (a mandolin or spiralizer works best), thread onto a bamboo skewer, and roast at 425 F for 15-25 minutes until browned and cooked through.
Leave any questions or feedback in the commnets. Tag @cleaneatsfactory on Instagram if you make these!
Grilled Jamaican Jerk Chicken (Paleo, Keto, GF)
Ingredients
- 1 small onion
- 1 scallions
- 1 habanero pepper (omit if spice-averse)
- 1 garlic clove
- 1/2 tablespoon five-spice powder
- 1/2 tablespoon allspice berries, lightly crushed
- 1/2 tablespoon coarsely ground pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly grated nutmeg
- OR 2 tbsp of Jamaican Jerk Blend from Oaktown Spice
- 1/2 teaspoon salt
- 3 tbsp soy sauce
- 1/2 tablespoon vegetable oil
- 1 lb boneless chicken thighs
Instructions
- Blend all the marinade ingredients together until a paste forms. Coat the chicken with the marinade and rest for 4 hours to overnight in the fridge. Grill until lightly charred and the chicken reaches a minimum internal temperature of 165 F.
- Serve & enjoy!
Notes:
Adapted from Food & Wine Magazine.