Keto Caribbean Jerk Chicken Skewers with Mango‑Avocado Salsa

Lunch 12 mins 420 kcal
Keto Caribbean Jerk Chicken Skewers with Mango‑Avocado Salsa
Calories
420 kcal
Net Carbs
6gg
Fats
30gg
Protein
26gg

"Imagine the sizzle of smoky, spicy jerk‑marinated chicken hitting a hot grill, the aroma instantly transporting you to a sun‑kissed Caribbean beach—all while staying firmly in ketosis. This lunch‑ready recipe blends the bold flavors of traditional Jamaican jerk seasoning with the buttery richness of avocado and the bright, low‑carb sweetness of mango. By using chicken thighs, you get juicy, tender bites packed with protein and healthy fats, and the quick‑grill method means you’re from prep to plate in under half an hour. The mango‑avocado salsa adds a refreshing contrast, but because we keep the portion to a quarter cup per serving, the net carbs stay under six grams, making it perfect for a low‑carb lunch that feels indulgent. Serve the skewers over a bed of mixed greens or alongside cauliflower rice for extra texture, and garnish with fresh cilantro for a pop of color. Whether you’re meal‑prepping for the week or craving a vibrant mid‑day feast, these skewers deliver bold taste, keto‑friendly macros, and a dash of island sunshine in every bite."

Ingredients

Instructions

1

In a large bowl, combine chicken cubes, 1 tbsp olive oil, jerk seasoning, lime juice, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated and let marinate for 10 minutes.

2

While the chicken marinates, prepare the salsa: in a small bowl, gently mix diced mango, avocado, red onion, cilantro, lime juice, 1 tsp olive oil, and a pinch of salt and pepper. Set aside.

3

Preheat a grill or grill pan over medium‑high heat. Thread the marinated chicken onto skewers, packing the pieces close together.

4

Brush the grill grates with the remaining 1 tbsp olive oil to prevent sticking.

5

Grill the chicken skewers for 5‑6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the edges are nicely charred.

6

Remove the skewers from the grill and let rest for 2 minutes.

7

Serve each skewer with a generous spoonful of mango‑avocado salsa on the side or drizzled over the top.

Prep

Gather Ingredients

1.5 lbs (680 g) skinless chicken thighs, cut into 1‑inch cubes
2 tbsp olive oil, divided
2 tbsp Jamaican jerk seasoning (no sugar added)
1 tbsp fresh lime juice
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
8 wooden or metal skewers, soaked (if wooden)
1 small ripe mango (≈150 g), diced
1 large avocado (≈200 g), diced
1 tbsp red onion, finely minced
1 tbsp fresh cilantro, chopped
1 tsp lime juice (for salsa)
1 tsp olive oil (for salsa)
Pinch of salt and pepper (for salsa)
Instructions

Step by Step

1

In a large bowl, combine chicken cubes, 1 tbsp olive oil, jerk seasoning, lime juice, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss until evenly coated and let marinate for 10 minutes.

2

While the chicken marinates, prepare the salsa: in a small bowl, gently mix diced mango, avocado, red onion, cilantro, lime juice, 1 tsp olive oil, and a pinch of salt and pepper. Set aside.

3

Preheat a grill or grill pan over medium‑high heat. Thread the marinated chicken onto skewers, packing the pieces close together.

4

Brush the grill grates with the remaining 1 tbsp olive oil to prevent sticking.

5

Grill the chicken skewers for 5‑6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the edges are nicely charred.

6

Remove the skewers from the grill and let rest for 2 minutes.

7

Serve each skewer with a generous spoonful of mango‑avocado salsa on the side or drizzled over the top.