Low Carb Jamaican Jerk Chicken
Add a healthy dose of spice to your selection of low carb recipes for supper with this idea from Kent Altena. This Low Carb Jamaican Jerk Chicken recipe gets its distinct flavor from both a spice rub and an irresistibly tasty sauce. The ingredients list may seem a bit intimidating for a low carb diet dish, but after you experience this recipe's flavor you'll know each ingredient is important. This option is one of the most memorable healthy chicken recipes you have made in a long time.
Notes
For more low carb recipes, be sure to check out Kent's Featured Foodies profile page.
To see exactly how Kent makes this low carb diet jerk chicken recipe, watch this cooking video:
Serves5
Preparation Time2 hr
Cooking Time25 min
Ingredients
- 8 to 10 pieces of chicken, brined
- DRY RUB:
- 1 tablespoon Splenda, granulated
- 2 tablespoons allspice
- 2 teaspoons salt
- 1 teaspoon thyme, ground
- 1 teaspoon black pepper
- 1/2 teaspoon garlic
- 1/2 teaspoon cinnamon
- 1/2 tablespoon ground ginger
- SAUCE:
- 1/2 Jamaican Jerk dry rub
- 1/4 cup onion
- 1 jalapeno pepper, diced
- 2 sweet mini peppers
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- 1 teaspoon garlic, minced
Instructions
-
In a large container combine the brine mixture (half gallon water, half cup salt, and seasonings of choice). Stir until dissolved, and add chicken. Cover and place in fridge for at least 2 hours.
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In a small bowl, combine the Splenda, allspice, salt, thyme, black pepper, garlic, cinnamon, and ginger.
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Remove chicken from brine, pat dry with paper towels, and sprinkle half of dry rub on top of the chicken skin.
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In a blender or food processor, add remaining dry rub, onion, jalapeno, sweet mini peppers, soy sauce, olive oil, vinegar, and minced garlic. Process until smooth.
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Preheat grill to medium heat. Place chicken on grill skin side down. Rotate chicken every 5 minutes, and flip after 10 minutes. When chicken is almost done, add the jerk sauce to the top of the chicken. Cook another 3 minutes to heat up the sauce.
