Name: Grilled Jerk Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 2 pieces (about 300g) skinless chicken breast, boneless; 1 tbsp olive oil; 1 tbsp lime juice; 1 tsp fresh ginger, grated; 2 garlic cloves, minced; 1 tsp allspice (ground); ½ tsp cinnamon (ground); ¼ tsp nutmeg (ground); ¼ tsp cayenne pepper; ¼ tsp black pepper; ½ tsp sea salt; 1 tsp stevia powder (or erythritol); 1 tbsp fresh cilantro, chopped

Step-by-Step Instructions

1
In a bowl combine olive oil, lime juice, ginger, garlic, allspice, cinnamon, nutmeg, cayenne, black pepper, sea salt, and stevia; whisk to form a paste.
2
Pat chicken dry, then coat each piece with the jerk paste, ensuring all sides are covered. Marinate for at least 10 minutes at room temperature or up to 2 hours refrigerated.
3
Preheat grill or grill pan to medium‑high heat (about 200°C/400°F).
4
Place chicken on the grill, cook 6‑7 minutes per side, or until internal temperature reaches 74°C (165°F).
5
Remove from grill, let rest 3 minutes, then sprinkle with chopped cilantro before serving.

*Pro Tips

1
Use a meat thermometer to avoid over‑cooking, preserving juiciness and limiting unnecessary carbs from added sauces.
2
Serve with a side of non‑starchy vegetables like grilled zucchini or a fresh salad for a complete low‑glycemic meal.

Why It's Diabetic-Friendly

The recipe uses no added sugar and replaces it with stevia, keeping the glycemic load low. Lean chicken provides protein without excess fat, and the spices add flavor without carbs.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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