One-Pan Jamaican Jerk Chicken & “Rice”

Jamaican Jerk Chicken & "Rice" served with lime wedges!

4 from 1 reviews

Tasty One-Pan Jamaican Jerk Chicken & “Rice” from Easy Keto Dinners by Carolyn Ketchum.


Jerk Seasoning

1 1/2 teaspoons erythritol
1 teaspoon salt
3/4 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

4 bone-in, skin-on chicken thighs
2 tablespoons avocado oil, for the pan
1/4 cup chopped onions
12 ounces riced cauliflower
Lime wedges, for serving


  1. Preheat the oven to 375° F.
  2. In a small bowl, whisk together the ingredients for the jerk seasoning. Rub the seasoning blend all over the chicken.
  3. In a large skillet over medium heat, heat the oil until shimmering. Place the chicken skin side down in the pan and cook without disturbing for 4 minutes, until the skin is golden brown. Flip the chicken and cook for another 4 minutes.
  4. Remove the chicken to a plate and add the onions to the skillet. Saute until translucent, about 4 minutes. Add the riced cauliflower and cook until just tender, another 4 minutes.
  5. Return the chicken to the skillet, skin side up, and transfer the skillet to the oven. Bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F. Serve with lime wedges.


Don’t skip the lime wedges! The lime juice pairs perfectly with the seasoning and adds a delicious zing to this dish!