Ingredients

The following ingredients have 4 Servings
  • 4 to 5 lbs. of chicken pieces (drumsticks, thighs, and/or wings)
  • Half of a nutmeg seed
  • 1 cinnamon stick
  • 1 tbsp. coriander seeds
  • 1 tsp. cloves (whole)
  • 6 Jamaica peppers (allspice)
  • 1 tsp. black peppercorns
  • 3 green onions (chopped)
  • 1 large onion (roughly chopped)
  • 2 to 3 Scotch Bonnet peppers (optional)
  • 10 sprigs of fresh thyme (leaves picked)
  • 10 garlic cloves
  • ½ cup freshly squeezed lime juice
  • 1 cup of coconut aminos

Instruction

  • Heat up a dry skillet over a medium-high, and toast the nutmeg, the cinnamon stick, the coriander seeds, the cloves, the Jamaica peppers, and the black peppercorns. Then crush them all with a mortar and pestle until you get a nice powder.
  • In a food processor or a blender, combine the green onions, the large onion, the bonnet peppers, the thyme leaves, and the garlic cloves until you get a puree.
  • In a big bowl, combine the spice powder and the puree, then add the lime juice and the coconut aminos and whisk it all well.
  • Place the chicken in a non-metallic container and pour the mixture all over it. Cover the dish, and marinate in the refrigerator for about 2 hours or overnight.
  • Preheat your oven to 350 F.
  • Place the chicken in the oven and cook for 30 minutes.
  • When the 30 minutes is almost up, preheat a BBQ or grill to medium-high.
  • Remove the chicken from the oven, and finish it off with a turn on the grill.