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Jamaican Jerk Chicken Recipe

This low carb paleo Jamaican Jerk Chicken Recipe features a complex blend of savory spices, a touch of heat, depth from soy sauce, and freshness of lime.
Course Main Course
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Calories 306kcal


Jamaican Jerk Seasoning (you’ll need this entire batch for this recipe):


  • 3 tablespoons avocado oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons coconut aminos or soy sauce or tamari sauce
  • 1 teaspoon keto brown sugar optional; or you can substitute regular brown sugar or coconut sugar
  • Jamaican Jerk Seasoning entire batch above
  • 4 pounds chicken drumsticks about 16 medium-large


  • 1 scallion green and white parts, thinly sliced, for garnish
  • Fresh lime wedges for serving


  • Combine all ingredients for the Jamaican Jerk Seasoning.
  • Whisk together the Jamaican Jerk Seasoning, avocado oil, lime juice, coconut aminos, and stevia in a large bowl. Add the chicken and toss to coat well.
  • Cover the chicken and refrigerate 4 hours, or overnight.
  • Let the chicken sit at room temperature for 10 minutes before cooking.
  • Preheat the oven to 350F. Arrange the chicken on a large baking sheet and bake until fully cooked, about 1 hour (no need to flip).
  • Transfer to a serving platter and top with the scallion. Serve with fresh lime wedges to squeeze on top.


  • Net Carbs: 4g per serving (2 drumsticks)
  • To keep it paleo, use coconut aminos. To keep it gluten free, use tamari sauce.
  • In terms of the heat level, I kept this more on the mild side, but feel free to adjust the heat level up or down based on your personal preferences. Scotch Bonnet peppers are traditional in Jerk Chicken.


Serving: 2drumsticks | Calories: 306kcal | Carbohydrates: 4g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 139mg | Sodium: 465mg | Potassium: 383mg | Vitamin A: 290IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 1.8mg