Keto Jerk Chicken

Jerk Chicken was one of the things we always got at a fair or festival, especially our local festival. We’d sometimes go back more than once over the 3-day event! Since going keto, I decided that it was time to make this favorite dish and we’d skip the rice and beans that were traditionally served with it. This recipe has a decent sized ingredient list but don’t let that scare you off. The marinade ingredients all go into the blender or food processor, so just rough chop the large pieces and toss it in!

Serve on it’s own or over cauliflower rice!

Keto Jerk Chicken

Keto Jerk Chicken

Prep Time: 5 minutes
Cook Time: 45 minutes
Additional Time: 8 hours
Total Time: 8 hours 50 minutes

Tasty jerk chicken will wake up your taste buds! After marinating, you can grill or bake your chicken!


  • Marinade:
  • 2 TBSP avocado oil
  • 1/3 cup Tamari sauce
  • 1/4 cup ACV
  • 1 TBSP brown sugar substitute
  • 1 small scotch bonnet or habanero pepper
  • 1 TBSP fresh thyme leaves
  • 1/4 tsp allspice, ground
  • 1/4 tsp cinnamon, ground
  • 1/4 tsp cloves, ground
  • 1/4 tsp sea salt
  • 1/2 white or yellow onion
  • 1/2 cup green onion tops
  • 3 lbs chicken thighs (or legs w/thigh attached)


  1. Place all marinade ingredients into a bullet blender or regular blender and blend for 45 seconds. The marinade should have very small pieces in it.
  2. Place chicken pieces in a large resealable bag and pour marinade into the bag. Using togs or a fork, push the pieces around to get them coated with marinade.
  3. When you seal your bag, try to remove as much air as possible so that the marinade is forced against the chicken.
  4. Place bag in the fridge and allow the meat to marinate 6 - 8 hours or overnight is fine too! Flip the bag a couple of times to ensure the marinade is getting on all the chicken.
  5. BBQ over medium-low heat until juices run clear - depending on the size of your chicken pieces this can take 45 minutes or so.
  6. OR bake in a 375F oven for 45 minutes, or until juices run clear.
  7. Serve immediately, refrigerate any leftovers. Freezes well and reheats for lunches or dinners for meal prep!


This recipe is very flexible, you can use wings or just legs. We often do thighs only. I don't recommend skinless, boneless chicken breast as it is dry.

We also love to smoke our jerk chicken if time permits. Prepare your smoker and smoke your chicken for 1.5 to 2 hours and then finish on the grill until juices run clear. We use a blend of applewood, hickory and a touch of mesquite.

To make things easier to get your chicken into the bag without getting chicken juices everywhere, I take my bag and put it over a bowl or container and roll the bag down the outside. For this, I used an empty ice cream pail and it worked perfectly! Once the chicken and marinade were all in, I sealed it up and squished it around to coat all the chicken and then removed as much excess air as I could. Into the fridge, it went!



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