Low Carb Jerk Chicken Thighs with Coconut Rice Recipe

Gluten Free
Lunch
Main Dishes
4.5/5
(36 reviews)
Low Carb Jerk Chicken Thighs with Coconut Rice
Zylo Recipes

Description

Jerk cooking transforms everyday flavors into a symphony of spicy, sweet, savory, and salty sensations. While the list of ingredients may appear lengthy, many are common staples readily found in your kitchen. This jerk chicken dish is a vibrant celebration of flavors, where the fiery heat of the jerk seasoning melds harmoniously with the subtle sweetness of caramelized spices.

The chicken, marinated to perfection, boasts a tantalizing aroma that fills the kitchen, promising a culinary adventure. The preparation begins with a careful selection of spices, each contributing its unique essence to the jerk blend. Scotch bonnet peppers deliver the signature heat, while allspice, cloves, and cinnamon provide warmth and depth.

Ginger and garlic add pungent notes, and brown sugar lends a touch of sweetness, creating a complex flavor profile that dances on the palate. The marinade, infused with these aromatic ingredients, tenderizes the chicken, ensuring a succulent and juicy result. As the chicken roasts or grills, the spices release their captivating fragrance, creating an irresistible invitation to the table.

The skin crisps to a beautiful golden brown, while the meat remains incredibly moist and flavorful. Each bite is an explosion of taste, with the initial heat giving way to the warm, comforting spices and the subtle sweetness that lingers on the tongue. Complementing the jerk chicken is a creamy, coconut-infused rice that acts as the perfect counterpoint to the dish's intensity.

The rice, cooked in coconut milk, absorbs the rich, tropical flavor, creating a velvety texture that coats the mouth. The subtle sweetness of the coconut milk balances the heat of the jerk spices, creating a harmonious pairing that elevates the entire meal. Garnished with fresh herbs, the rice adds a touch of freshness and visual appeal, completing this culinary masterpiece.

This jerk chicken meal is a true delight, offering a captivating blend of flavors and textures that will transport you to a tropical paradise. It's a dish that's perfect for sharing with friends and family, creating a memorable dining experience that will leave everyone craving more.

Preparation Time

Prep Time
20 min
Cook Time
1 h 0 min
Total Time
1 h 20 min

Nutrition Information

Per 1 thigh with 1/3 c. rice serving
C
Calories
450 Kcal

C
Carbs
25 g
Fi
Fiber
2 g
Sugar
3 g

P
Protein
35 g

C
Fats
28 g
Saturated Fats 15 g
Unsaturated Fats 10 g

Cholestrol 150 mg
Sodium 400 mg
Potassium 450 mg
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Ingredients

    1.
    Olive Oil
    Olive Oil
    ½ cup
    2.
    Lime Juice, Fresh
    Lime Juice, Fresh
    ½ each - juice from one lime
    3.
    Salt
    Salt
    1 teaspoon
    4.
    Black Pepper, Ground
    Black Pepper, Ground
    1 teaspoon
    5.
    Onion Powder
    Onion Powder
    0.25 teaspoon
    6.
    Garlic, Powder
    Garlic, Powder
    0.25 teaspoon
    7.
    Thyme, Dried
    Thyme, Dried
    0.25 teaspoon
    8.
    Cinnamon, Ground
    Cinnamon, Ground
    0.5 teaspoon
    9.
    Allspice, Ground
    Allspice, Ground
    0.5 teaspoon
    10.
    Spices Nutmeg Ground
    Spices Nutmeg Ground
    ¼ tsp
    11.
    Paprika
    Paprika
    0.5 teaspoon
    12.
    Cayenne
    Cayenne
    0.5 teaspoon
    13.
    Pepper Serrano Raw
    Pepper Serrano Raw
    1 pepper
    14.
    Cauliflower Rice
    Cauliflower Rice
    3 cup, cut pieces
    15.
    Butter
    Butter
    1 tablespoon
    16.
    Coconut Milk
    Coconut Milk
    1 cup
    17.
    Salt
    Salt
    1 teaspoon
    18.
    Black Pepper, Ground
    Black Pepper, Ground
    1 teaspoon
    19.
    Parsley
    Parsley
    1 tablespoon, chopped
    20.
    Chicken Thigh With Skin
    Chicken Thigh With Skin
    4 medium

Instructions

    1.
    Preheat an oven to 350 degrees Fahrenheit. In a bowl, combine the olive oil, lime juice, first amounts of salt and pepper, onion powder, garlic, thyme, cinnamon, allspice, nutmeg, paprika, and cayenne. Mince the serrano pepper and mix this into the bowl as well.
    2.
    Place the chicken thighs in a large bowl. You can remove any skin or fat that you don want, but leaving them as is will develop the best flavor. Pour the jerk mixture over the chicken, and begin rubbing it into the meat. Continually toss and rub the chicken until they are completely coated in spices.
    3.
    Prepare a pan that isn much larger than the chicken thighs with pan spray. Place the chicken thighs in the pan, and pour any leftover spices and oil over the thighs.
    4.
    Bake the chicken thighs for 60 minutes, and spoon or brush the liquids in the pan over the chicken thighs about 30 minutes in. This will add extra flavor and help develop a crispy skin.
    5.
    When the baking time is near done, begin making the coconut ":rice". Place the cauliflower rice in a medium sized pot, and cook it on high heat until the cauliflower gets slightly browned and golden.
    6.
    Reduce the heat to medium-low, and stir in the butter and coconut milk.
    7.
    Cover the pot, and allow the rice to simmer for 6-7 minutes or until the rice has soaked up almost all the liquid.
    8.
    Turn off the heat, and quickly stir in the remaining ingredients. For serving, each person should get one chicken thigh and about a ":cup to :cup of rice (the amount of rice reduces in size from the cooking).