Indulge in the bold flavors of Keto Caribbean Chicken. This low-carb dish features a tantalizing jerk seasoning for a satisfying meal.

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8 chicken quarters (thigh and drumstick), trim excess fat and skin (chicken breasts for Keto Heart Healthy)

6 green onions, cut into 2-inch pieces

8 garlic cloves, peeled and smashed

1/2 Scotch bonnet, stem removed, diced

2 tablespoons grated fresh ginger

1/3 cup fresh lime juice

1 tablespoon fresh thyme leaves

1 tablespoon pumpkin pie spice

1 tablespoon garlic powder

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Spray ovenproof pan with avocado non-stick cooking spray or coat in avocado oil. Line the bottom of the pan with parchment. Set aside. Add ingredients to a food processor or blender except for the chicken quarters. Purée mixture until smooth. Test to see if you like the ratio of heat to sweetness. (Add a little more sweetener if needed.) Spread mixture over chicken quarters. Let rest in the refrigerator for 3 – 24 hours.
Preheat oven to 375 degrees. Line an 18 by a 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray. Arrange chicken on the baking sheet leaving space between them. Cover baking sheet with foil and bake for 50 minutes. Remove foil. Set under the broiler for 10 minutes to crisp and caramelize. Watch carefully so as not to burn the tops. Remove from oven when chicken is cooked and juices run clear. Let rest. Serve and enjoy.

The nutritional value of this recipe is based on the Keto version and is approximate. One serving has 7.3 net carbs. If you want to get the net carbs even lower, then place all the sauce ingredients in a large freezer bag. Add chicken quarters and marinate in the refrigerator for about 8 hours. Remove chicken from bag. Bake without the marinade ingredients.

KETO CARIBBEAN CHICKEN

EAT BREAD; LOSE WEIGHT