Serve with cauliflower rice and grilled low-carb vegetables You have a few options on how to cook the chicken too!
Ingredients
1 2/3 kg
Chicken thighs, bone-in, skinless
(or any piece of chicken you prefer)
4 clove(s)
Garlic
1 piece, 1-inch
Ginger root
3 green onion (stem)
Green onion
1 medium pepper(s)
Jalapeno pepper
(or habanero pepper)
2 tbsp
Allspice, ground
1 tsp
Salt
1 tsp
Cumin
1/2 tsp
Ground cloves
(ground)
1/2 tsp
Nutmeg, ground
(ground)
1/2 tsp
Cinnamon
(ground)
1/4 cup
Lime juice (fresh)
2 tbsp
Extra virgin olive oil
1 fruit
Lime
(cut into wedges, for serving)
Instructions
Place all ingredients except for the chicken and lime wedges in a food processor and blend until smooth.
Pat the chicken dry and place in a single layer in a large baking dish. Spread the spice mixture evenly over the chicken. Refrigerate at least 30 minutes or up to overnight.
When ready to cook remove the chicken from the refrigerator and either preheat the oven to 175° C/ 350° F or preheat your grill or grill pan to medium-high.
If baking, bake for 1 hour and then broil for 5-10 minutes to char. If grilling, grill for 45-50 minutes or until the chicken is cooked through (74° C/ 165°F) and charred in multiple places. You’ll want to flip occasionally. Let rest 10 minutes after cooking. Serve with lime wedges.
