This naturally low carb recipe is from Gordon Ramsay’s Home Cooking. I also included my keto recipe for Cilantro-Lime Cauli Rice below.

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✅Low Carb Jerk Chicken
➡Nutrition (Chicken Only):
Serves 4 (1 thigh, 1 drumstick per person)
Total Carbs Per Serving: 4.7g
Total Net Carbs Per Serving: 3.5g
400 Calories/17.4g Protein/35.9g Fat/1.2g Fiber

If serving with Cilantro Lime Cauliflower Rice (1/2 cup per serving) that changes your total and net carb counts to 5.6g and 4.1g, respectively.

➡Ingredients:
4 Chicken thighs and drumsticks, skin on and scored
1 tbsp. Light olive oil
2 tbsp. Worcestershire sauce
4-5 Thyme sprigs for garnish (optional)

➡Marinade Ingredients:
1-2 Scotch bonnet chilies (or other hot peppers like Jalapenos), deseeded and finely chopped
2 Garlic cloves, minced
1 tsp. Ground cloves
1 tsp. Ground cinnamon
1tsp. Ground nutmeg
2 tsp. Ground allspice
2 tbsp. Fresh thyme leaves (from 5-7 sprigs)
Fresh ground black pepper
2 tbsp. Light olive oil

✅Marinade Directions
1. First make the marinade by combining all ingredients to create a paste. Rub the marinade into the chicken, taking care to massage it into the cuts made in the meat. Cover the meat and leave to marinate in the refrigerator for at least an hour or up to 24 hours for a stronger flavor.
2. Remove the meat from the refrigerator about 30 minutes to 1 hour before cooking.
3. Preheat oven to 425.
4. Heat a large ovenproof skillet over medium high heat. Heat 1 tbsp. of the olive oil. Fry the chicken pieces for about 10 minutes, rotating them for a nice golden brown color on all sides. You may have to work in batches if your skillet is too small.
5. Add the Worcestershire sauce to the pan and cook for 2 more minutes.
6. Cover the frying pan with an ovenproof lid or use tinfoil and place the skillet in the oven and cook chicken until it reaches 175 degrees, about 20 minutes. If you don’t have an ovenproof skillet, just transfer the meat to a oiled roasting pan and cover with tin foil. Remove the lid or tin foil during the last 5 minutes of cooking if the chicken needs more browning.
7. Serve hot with cauliflower rice (recipe for my cilantro lime cauli-rice is below)

✅To Make Cilantro Lime Cauliflower Rice
Servings: 4
Serving Size: ½ cup
Total Carbs Per Serving: 3.7g
Total Net Carbs Per Serving: 2.6g
77.3g Calories/1.1g Protein/7.0g Fat/1.1g Fiber

➡Ingredients
2 C Cauliflower rice (cauliflower chopped into small pieces the size of rice)
2 tbsp. Light olive oil
2 Garlic cloves, minced
Kosher salt
Juice from ½ lime
½ C Cilantro, chopped

✅Cilantro Lime Cauliflower Rice Directions:
1. Heat oil in a large skillet over medium heat. Add in garlic and cook until fragrant, about 30 seconds; Add cauliflower and season with salt; cover with a lid. Heat cauliflower through, about 3-5 minutes. Be sure to stir the cauliflower a few times to ensure it isn’t browning.
2. Remove from heat and stir in lime juice and cilantro.