Low-Carb Jerk Chicken (and a fish that needed kickin')

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds flavor while being a natural sweetener.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more economical.

chicken drumsticks

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken thighs

Skinless thighs are leaner, while thighs are generally cheaper.

Start by making the marinade for the jerk chicken.

Add 1/3 cup of olive oil to a mixing bowl.

Add 1 teaspoon of kosher salt and 1/2 tablespoon of apple cider vinegar to the bowl.

Add 1 teaspoon of ground allspice and 2 teaspoons of granulated brown sugar substitute.

Add 1 teaspoon of onion powder, 1/2 teaspoon of dry chopped garlic, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of black pepper.

Add 1/2 teaspoon of ground ginger, 1/2 teaspoon of cayenne pepper, 1/4 teaspoon of ground cinnamon, and 1/4 teaspoon of dried thyme.

Mix the marinade thoroughly.

Add 2 pounds of chicken drumsticks to the marinade and ensure they are well coated.

Cover the bowl and let the chicken marinate in the fridge for at least 2 hours, preferably 3 hours.

Prepare a pickled cucumber salad by peeling 3 cucumbers and slicing them thinly with a mandolin.

Chop 1/4 of an onion finely and add it to a bowl.

Chop 2 jalapenos and add them to the bowl.

Chop a small bunch of parsley and add it to the mixture.

Squeeze the juice of 3 limes into the bowl and add 1.5 to 2 teaspoons of kosher salt.

Mix all the salad ingredients together thoroughly.

Preheat the oven to 375°F.

Transfer the marinated chicken to a casserole dish and place it in the oven for 1 hour and 10 minutes.

After baking, turn on the broiler and broil the chicken for 2 minutes to blacken it.

Remove the chicken from the oven and serve it hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens