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prep time
20 min
cook time
1 h 0 min
ready time
1 h 20 min
Low Carb Jerk Chicken Thighs with Coconut Rice
Jerk-style cooking is made with a blend of simple flavors that, together, create a complex mix of spicy, sweet, savory, and salty. The ingredient list may be long, but all of the ingredients are likely already in your kitchen cabinets! This jerk chicken meal is paired with a coconut-flavored “rice” mix that’s creamy and happens to be excellent at combatting the heat from the jerk spices.
Net Carbs
6 g
Fiber
3.6 g
Total Carbs
9.6 g
Protein
26.2 g
Fats
53.8 g
613 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Olive Oil
½ cup
Lime Juice, Fresh
½ each - juice from one lime
Salt
1 teaspoon
Black Pepper, Ground
1 teaspoon
Onion Powder
0.25 teaspoon
Garlic, Powder
0.25 teaspoon
Thyme, Dried
0.25 teaspoon
Cinnamon, Ground
0.5 teaspoon
Allspice, Ground
0.5 teaspoon
Spices Nutmeg Ground
¼ tsp
Paprika
0.5 teaspoon
Cayenne
0.5 teaspoon
Pepper Serrano Raw
1 pepper
Cauliflower Rice
3 cup, cut pieces
Butter
1 tablespoon
Coconut Milk
1 cup
Salt
1 teaspoon
Black Pepper, Ground
1 teaspoon
Parsley
1 tablespoon, chopped
Chicken Thigh With Skin
4 medium
Recipe Steps
steps 8
1 h 20 min
Step 1
Preheat an oven to 350 degrees. 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 in the bowl as well.Step 2
Place the chicken thighs in a large bowl. You can remove any skin or fat that you don’t 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.Step 3
Prepare a pan that isn’t 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.Step 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.Step 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.Step 6
Reduce the heat to medium-low, and stir in the butter and coconut milk.Step 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.Step 8
Turn off the heat, and quickly stir in the remaining ingredients. For serving, each person should get one chicken thigh and about a ¼ cup to ⅓ cup of rice (the amount of rice reduces in size from the cooking).
Comments
SuperKale590538 6 months ago
Amazing!!
GorgeousKetone160719 2 years ago
This made the perfect jerk chicken. And i have to say, I made a mistake that I realized only after it was done, but each of the spices that say add 1/2 TSP, I accidentally added 1 TSP each. But omg, I can't think of making it any other way! So good.
SmokedMeatsAreDelicous 3 years ago
Excellent I cooked mine on the Traeger adding a smoke flavor and then finished in the oven on broil to crisping the skin. The coconut rice was a nice balance to the heat
rhondametzger7a75 3 years ago
Could you please put the nutrition information in?
Moggle 3 years ago
Thank you!
ChristineCE 3 years ago
It’s so rich and flavorful. One of my favorites on the app!
Ninus 3 years ago
How do I calculate calories in chicken thighs, when I do not eat the skin? (I do cook the thighs with the skin)
Le Koo a year ago
you can copy the recipe in your foods, and then edit that ingredient (to copy the recipe use the 3 points up in the right)
Anthonyhw 3 years ago
Will subbing coconut cream instead of milk work?
BlithesomeCauliflower175759 4 years ago
Great meal and easy to make.
ZJordan 4 years ago
Really tasty! We only need to cook for 30 mins but maybe cause I used boneless, skinless chicken. Also my cauliflower didn’t seem to reduce much even with extra time, but still very tasty even a bit runny
Victoria2439 4 years ago
LOVED THIS!!!! I still make it to this day except I season mine a little more for flavor.
Paulldj 4 years ago
This meal is so tasty one of my favourites!! Didn’t marinate for long and still had great flavour, cooked enough for chicken salad tomorrow😀
veromiro 4 years ago
This is so delicious!! I used skinless/boneless thighs and marinated for a couple of hours. I had no Serrano so I used dried Asian chilies and the spice was great! For the rice I made it in coconut oil, added two packets of monk fruit sugar in the raw, and sazón Goya. Also sprinkled in some salt. Definitely just became a favorite!!
EBO 4 years ago
So glad I read comments before making this. I used skinless thighs & let it marinate in the oil and seasonings for 6 hours. I did not use the serrano pepper. I added a pack of Goya Sazon to the cauliflower rice plus onion powder, garlic powder & salt. It was very good!
NillaMom 4 years ago
I used goat meat and added a little coconut oil to the “rice.” Delicious!
Lwhite458 4 years ago
I also added some Erythritol (sugar) to my rice to bring out the coconut flavor more. Absolutely delicious and I really don’t like cooked cauliflower.
Sasha 4 years ago
This was really delicious. one of the best recipes for me so far
Karen 4 years ago
The chicken was perfect. But I’ve never made cauliflower rice before. So I don’t know if I did something wrong. But it didn’t work for me.
Franq 4 years ago
The 2nd time I made it I let the chicken marinade in the fridge for a few hours and oh boy what a difference
Aeralie 4 years ago
Thank you for the heads up! I want to try this, this week.
JaSanch99 4 years ago
This dish was good, the rice was a little bland, had to add more salt, but after reading some reviews, I will have to try stevia. The chicken came out juicy and flavorful, I do need to add more spice, I was a little conservative with the chili pepper. Will make this again!
TMC 4 years ago
I liked the rice very much, added a little stevia to bring out the coconut flavor, Perfecto!
angelapd67db 5 years ago
I’m not sure if I’m doing this recipe correctly, I made jerk chicken and did it for 4 people, yet the serving portions are so tiny, our chicken thighs in Australia are huge, about 400gm a thigh, yet the recipe called for a size of approximately 240gms! So tonight I’m staving as my meal is so small! Is this correct that the portion sizes are tiny for most of the meals?
recipewriter 5 years ago
Based on the nutritional info per serving in this recipe, you could increase the amount of protein you use so long as you don't surpass your fat macros. So using larger chicken thighs here would be okay. Carbohydrates on the other hand are only supposed to make up around 10% of your diet, so cauliflower rice and other vegetables tend to be limited. If you're still hungry, choose a Carb Manager side dish to include that has a very high fat content, such as a dish with a lot of cheese or olive oil.
Victoria2439 5 years ago
Will any particular brand of coconut milk work.??
Mimi1tow 5 years ago
OMG DELISH!!! I luv luv luv the coconut rice. I used skinless boneless thighs & the flavors are wonderful!
kpc1007@yahoo.com 5 years ago
How do I recalculate with chicken breast?
Susanedw 5 years ago
This was really good! In fact so good I'm going to mix up the spices in individual small jars to have on hand and ready to go.
Greensunshine33 6 years ago
Hello , how do I minus the skin from my chicken breast please ??
recipewriter 6 years ago
Hi there, For the most accurate nutrition in your log, you may need to log the individual ingredients you use, if you would like to use skinless chicken thighs. Hope this helps!