Keto Caribbean Jerk Chicken Thighs with Creamy Avocado Lime Sauce

Allergens

Gluten, Soy, Nuts (Almond)

Ingredients

• 6 bone
• in, skin
• on chicken thighs 1/2 cup chopped fresh cilantro 1/4 cup freshly squeezed lime juice 1 ripe avocado 1/3 cup mayonnaise 1/3 cup almond flour 1/4 cup diced onion 2 cloves garlic, minced 1 tablespoon grated ginger 1 tablespoon ground allspice 1 teaspoon cinnamon 1 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/4 teaspoon black pepper

Instructions

1. In a food processor, combine the cilantro, lime juice, avocado, mayonnaise, and a pinch of salt. Blend until smooth and creamy. Set aside.
2. In a large bowl, mix together the almond flour, onion, garlic, ginger, allspice, cinnamon, cayenne pepper, nutmeg, ground cloves, salt, and black pepper to create the jerk seasoning.
3. Coat each chicken thigh with the jerk seasoning, ensuring an even layer on both sides.
4. Preheat your oven to 375°F (190°C).
5. Place the coated chicken thighs in a single layer on a baking sheet lined with parchment paper.
6. Bake for 35 40 minutes or until cooked through and the internal temperature reaches 165°F (74°C).
7. Remove from oven and let rest for 5 minutes before serving.

Chef’s Insight

To enhance the aroma, add a dash of ground cinnamon to the sauce for an extra touch of warmth.

Notes

Adjust the cayenne pepper to suit your spice preference.