Keto Jamaican Jerk Chicken

In the vibrant city of Toronto, known for its diverse cultural tapestry and culinary richness, a unique gathering was taking shape in the heart of downtown. An idea born out of a longing for connection and a celebration of heritage, the “World on a Plate” brunch was the brainchild of Maya, a chef with a passion for fusion cuisine and a knack for bringing people together.

Maya’s friends, a kaleidoscopic mix of individuals from various corners of the globe, shared her enthusiasm for exploring different cultures through the universal language of food. Inspired by their stories and traditions, Maya decided to host a multi-national brunch, featuring a dish that paid homage to each of their backgrounds. Among the curated menu was a standout dish that promised to transport their taste buds to the Caribbean: Keto Jamaican Jerk Chicken.

The preparation for this culinary masterpiece began early in the morning, with Maya meticulously gathering the ingredients. The kitchen was a whirlwind of activity, with every surface covered in vibrant produce and spices. Chopped onions and scallions lay next to finely minced garlic, their pungent aromas mingling in the air. Chili peppers, handled with utmost care to avoid the sting of their capsaicin, added a splash of fiery color to the mix.

The heart of the Jamaican Jerk Chicken’s distinctive flavor lay in its rich blend of spices. Ground allspice, black pepper, thyme, Himalayan salt, and nutmeg were carefully measured and mixed, each contributing its unique note to the symphony of tastes. Wheat-free Tamari sauce promised a depth of umami, while a tablespoon of Jamaican Jerky spice offered an authentic kick that was essential to the dish’s character. Coconut oil, chosen for its subtle sweetness and keto-friendly profile, would serve as the medium for marinating the chicken, ensuring the flavors penetrated deep into the meat.

As the guests began to arrive, the aroma of jerk chicken wafting through the air created an atmosphere of warmth and anticipation. The table was a mosaic of dishes, each representing a piece of the world, but it was the Keto Jamaican Jerk Chicken that took center stage. Perfectly seasoned and cooked to a tender perfection, the chicken was a testament to Maya’s culinary skills and her dedication to celebrating the diversity of her friends’ heritages.

The brunch unfolded as a vibrant feast for the senses, with stories and laughter shared over bites of delicious food. The Keto Jamaican Jerk Chicken, with its bold flavors and spicy kick, was a particular hit, evoking images of sun-soaked beaches and the rhythmic beats of reggae music. For Maya and her friends, this multi-national brunch was more than just a meal; it was a journey across continents, a celebration of their shared humanity, and a reminder of the power of food to bring people together, transcending borders and cultures.

Harlan Kilstein’s Keto Jamaican Jerk Chicken

Course: Main Course
Cuisine: American
Servings: 10
Calories: 363 kcal


  • 1 medium/large onion chopped
  • 3 scallions chopped extra fresh
  • 2 chili peppers chopped WARNING – Do not touch your face or eyes without seriously washing your hands
  • 3 garlic cloves minced
  • 1 tablespoon ground allspice
  • 1 tablespoon black pepper
  • 1 teaspoon of ground thyme
  • 1 teaspoon Himalayan salt
  • 1 teaspoon ground nutmeg
  • 1/2 cup wheat free Tamari sauce
  • 1 tablespoon Jamaican Jerky spice ground
  • 1 tablespoon coconut oil
  • 2 whole chickens cut up in 1/8’s


  1. Combine the onion, scallions, chili peppers, garlic, Jerk Spice, all spice, black pepper, nutmeg, thyme, and salt in your food processor.
  2. Keep processing until in turns into a semi-thick paste.
  3. While the machine is on, add the Tamari sauce and coconut oil.
  4. Pour the mixture into a large pyrex pan.
  5. Put the chicken in the pan and mix it up.
  6. Coat the chicken with the sauce.
  7. Cover and refrigerate overnight.
  8. Fire up your grill.
  9. With the grill set on high, score the meat on the grill until those gorgeous lines appear.
  10. Immediately lower the grill to medium.
  11. Cook with the grill closed to keep the spice mixture sharp.
  12. Use your thermometer to make sure the chicken is done.
  13. Garnish with slices lemon or lime

Recipe Notes

Serves 8-10

Show More

Related Articles

Check Also
Back to top button