Low Carb Jerk Chicken Thighs with Coconut Rice

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    1 h 0 min

  • ready time

    ready time

    1 h 20 min

Low Carb Jerk Chicken Thighs with Coconut Rice

34 ratings

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

Low Carb Jerk Chicken Thighs with Coconut Rice

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Olive Oil

    Olive Oil

    ½ cup

  • Lime Juice, Fresh

    Lime Juice, Fresh

    ½ each - juice from one lime

  • Salt


    1 teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    1 teaspoon

  • Onion Powder

    Onion Powder

    0.25 teaspoon

  • Garlic, Powder

    Garlic, Powder

    0.25 teaspoon

  • Thyme, Dried

    Thyme, Dried

    0.25 teaspoon

  • Cinnamon, Ground

    Cinnamon, Ground

    0.5 teaspoon

  • Allspice, Ground

    Allspice, Ground

    0.5 teaspoon

  • Spices Nutmeg Ground

    Spices Nutmeg Ground

    ¼ tsp

  • Paprika


    0.5 teaspoon

  • Cayenne


    0.5 teaspoon

  • Pepper Serrano Raw

    Pepper Serrano Raw

    1 pepper

  • Cauliflower Rice

    Cauliflower Rice

    3 cup, cut pieces

  • Butter


    1 tablespoon

  • Coconut Milk

    Coconut Milk

    1 cup

  • Salt


    1 teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    1 teaspoon

  • Parsley


    1 tablespoon, chopped

  • Chicken Thigh With Skin

    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 1
  • 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 2
  • 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 3
  • 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 5
  • Step 6

    Reduce the heat to medium-low, and stir in the butter and coconut milk.
    Step 6
  • 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 7
  • 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).
    Step 8

Comments 31

  • SuperKale590538

    SuperKale590538 16 days ago


    • GorgeousKetone160719

      GorgeousKetone160719 a year 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

        SmokedMeatsAreDelicous 2 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

          rhondametzger7a75 3 years ago

          Could you please put the nutrition information in?

          • Moggle

            Moggle 3 years ago

            Thank you!

            • ChristineCE

              ChristineCE 3 years ago

              It’s so rich and flavorful. One of my favorites on the app!

              • Ninus

                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

                  Le Koo 7 months 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

                Anthonyhw 3 years ago

                Will subbing coconut cream instead of milk work?

                • BlithesomeCauliflower175759

                  BlithesomeCauliflower175759 3 years ago

                  Great meal and easy to make.

                  • ZJordan

                    ZJordan 3 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

                      Victoria2439 3 years ago

                      LOVED THIS!!!! I still make it to this day except I season mine a little more for flavor.

                      • Paulldj

                        Paulldj 3 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

                          veromiro 3 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

                            EBO 3 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

                              NillaMom 4 years ago

                              I used goat meat and added a little coconut oil to the “rice.” Delicious!

                              • Lwhite458

                                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

                                  Sasha 4 years ago

                                  This was really delicious. one of the best recipes for me so far

                                  • Karen

                                    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

                                      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

                                        Aeralie 4 years ago

                                        Thank you for the heads up! I want to try this, this week.

                                    • JaSanch99

                                      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

                                        TMC 4 years ago

                                        I liked the rice very much, added a little stevia to bring out the coconut flavor, Perfecto!

                                        • angelapd67db

                                          angelapd67db 4 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

                                            recipewriter 4 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

                                          Victoria2439 4 years ago

                                          Will any particular brand of coconut milk work.??

                                          • Mimi1tow

                                            Mimi1tow 4 years ago

                                            OMG DELISH!!! I luv luv luv the coconut rice. I used skinless boneless thighs & the flavors are wonderful!

                                            • kpc1007@yahoo.com

                                              kpc1007@yahoo.com 5 years ago

                                              How do I recalculate with chicken breast?

                                              • Susanedw

                                                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

                                                  Greensunshine33 5 years ago

                                                  Hello , how do I minus the skin from my chicken breast please ??

                                                  • recipewriter

                                                    recipewriter 5 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!