“Keto Caribbean Jerk Chicken with Creamy Cauliflower Mash & Grilled Veggies – A Sensational Spicy Feast!”

Allergens

Dairy (for those sensitive to dairy, you can use a suitable substitute)

Ingredients

• 1. 4 large bone
• in, skin
• on chicken thighs 2. 8 oz cauliflower florets 3. 2 cups chopped zucchini 4. 2 cups chopped bell peppers (red, yellow, or green) 5. 2 tbsp keto jerk seasoning 6. 1/4 cup unsalted butter, softened 7. 1/2 cup heavy cream 8. Salt and pepper, to taste 9. Olive oil, for brushing

Instructions

1. In a small bowl, combine the jerk seasoning with softened butter until well mixed. Rub the mixture onto both sides of the chicken thighs, ensuring an even coating. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat your grill or grill pan over medium high heat. Brush the chicken thighs and vegetables with olive oil, seasoning them with salt and pepper to taste. Grill the chicken until cooked through (internal temperature of 165°F), about 8 10 minutes per side. Remove from heat and let rest for a few minutes.
3. In a saucepan over medium heat, cook the cauliflower florets in a bit of water until softened, about 5 7 minutes. Drain well, then add the heavy cream and butter. Mash until smooth and creamy. Season with salt and pepper to taste.
4. Serve the jerk chicken alongside the creamy cauliflower mash and grilled vegetables, garnishing with fresh parsley or cilantro if desired.

Chef’s Insight

The key to this dish is balancing flavors, textures, and colors on the plate. The jerk seasoning brings heat and complexity, while the creamy cauliflower mash offers a cool contrast. Grilled vegetables add both crunch and vibrant hues to make the dish visually stunning.

Notes

This recipe is not only keto-friendly but also gluten-free and dairy-free, making it suitable for various dietary needs.