Jerk Chicken

Like a good mole, a homemade jerk marinade takes a lot of ingredients, but is well worth it!

This sugar-free jerk chicken is absolutely incredible, especially when grilled over charcoal. All flavour, heat and smoke!

Ingredients

1 whole medium chicken, butterflied (approx. 1.5 kg)

Jerk marinade
1/4 cup avocado oil
1/4 cup Swerve brown sweetener (or other brown sugar substitute)
4 scallions
3 garlic cloves
2 habanero or scotch bonnet peppers
1 small onion
1 lime, zested and juiced
2 Tbsp soy sauce
2 Tbsp apple cider vinegar
1 Tbsp orange zest
2 tsp ground allspice
2 tsp dry thyme
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt and pepper, to taste

Yields: 4 servings
Per serving*:
Calories: 869
Net carbs: 6
Protein (grams): 110
Fat (grams): 42

Prep time: 10 min
Cook time: 45 min
Total time: 3 hr 5 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Begin by coarsely chopping the scallions, garlic, and habaneros or Scotch bonnet peppers.

Transfer the chopped ingredients to a food processor. If using an immersion blender, make sure to use a deep container.

Add remaining ingredients for the jerk marinade, then pulse until smooth.

To marinate the chicken, pat it dry with a paper towel.

Generously coat the chicken with the jerk marinade, ensuring every part is covered. Don't forget to rub the marinade into the chicken.

Place the chicken in a container or a sealable bag, seal and refrigerate for at least 2 hrs. For maximum flavour, allow to marinate overnight.

NOTE: If using different cuts of chicken, ensure you adjust the cooking time accordingly.

When ready to cook, preheat your grill to 325-350F. Make sure to grease it beforehand to prevent sticking.

Once preheated, lay the butterflied chicken on the grill, skin-side up, and spoon any excess marinade from the container or bag over the chicken.

Close the lid, and grill the chicken for about 45-60 min. Keep a close watch on it, adjusting its position and flipping it for the last 10 min or so to prevent excessive charring or burning.

Check the chicken's internal temperature. Once the breast's internal temperature reaches 165F, it is cooked through.

Once cooked, remove the chicken from the grill and allow it to rest for 5-10 min before carving.

Serve the jerk chicken with your preferred side dish. For an amazingly pairing, try it with a zesty broccoli salad (see our Zesty Broccoli Ginger Salad recipe).

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Jerk Chicken

Yield: 4

Author: Georgiana Elias

Prep time: 10 MinCook time: 45 MinInactive time: 2 H & 10 MTotal time: 3 H & 5 M

Like a good mole, a homemade jerk marinade takes a lot of ingredients, but is well worth it!This sugar-free jerk chicken is absolutely incredible, especially when grilled over charcoal. All flavour, heat and smoke!

Ingredients

• 1 whole medium chicken, butterflied (approx. 1.5 kg)

Jerk marinade

• 1/4 cup avocado oil
• 1/4 cup Swerve brown sweetener (or other brown sugar substitute)
• 4 scallions
• 3 garlic cloves
• 2 habanero or scotch bonnet peppers
• 1 small onion
• 1 lime, zested and juiced
• 2 Tbsp soy sauce
• 2 Tbsp apple cider vinegar
• 1 Tbsp orange zest
• 2 tsp ground allspice
• 2 tsp dry thyme
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste

Instructions

1. Begin by coarsely chopping the scallions, garlic, and habaneros or Scotch bonnet peppers.
2. Transfer the chopped ingredients to a food processor. If using an immersion blender, make sure to use a deep container.
3. Add remaining ingredients for the jerk marinade, then pulse until smooth.
4. To marinate the chicken, pat it dry with a paper towel.
5. Generously coat the chicken with the jerk marinade, ensuring every part is covered. Don't forget to rub the marinade into the chicken.
6. Place the chicken in a container or a sealable bag, seal and refrigerate for at least 2 hrs. For maximum flavour, allow to marinate overnight.
7. NOTE: If using different cuts of chicken, ensure you adjust the cooking time accordingly.
8. When ready to cook, preheat your grill to 325-350F. Make sure to grease it beforehand to prevent sticking.
9. Once preheated, lay the butterflied chicken on the grill, skin-side up, and spoon any excess marinade from the container or bag over the chicken.
10. Close the lid, and grill the chicken for about 45-60 min. Keep a close watch on it, adjusting its position and flipping it for the last 10 min or so to prevent excessive charring or burning.
11. Check the chicken's internal temperature. Once the breast's internal temperature reaches 165F, it is cooked through.
12. Once cooked, remove the chicken from the grill and allow it to rest for 5-10 min before carving.
13. Serve the jerk chicken with your preferred side dish. For an amazingly pairing, try it with a zesty broccoli salad (see our Zesty Broccoli Ginger Salad recipe).

Nutrition Facts

Calories

869

Fat (grams)

42 g

Net carbs

6 g

Protein (grams)

110 g

* Net carbs and other nutritional information may vary based on brand used