Ingredients (makes 6 servings)
- 3.5 lbs bone-in chicken pieces (1.6 kg) – will yield about 60% meat, 960 g/ 2.1 lbs meat
- 4 large garlic cloves (20 g/ 0.7 oz)
- 1” piece fresh ginger (10 g/ 0.4 oz)
- 3 green onions (60 g/ 2.1 oz)
- 1 habanero pepper (4 g/ 0.1 oz)
- 2 tbsp ground allspice
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 cup lime juice (60 ml/ 2 fl oz)
- 2 tbsp extra virgin olive oil (30 ml)
- lime wedges, for serving
- Optional: for a more authentic flavor, add a tablespoon of granulated Erythritol or Swerve to the seasoning
- Optional: serve with cauli-rice and grilled low-carb vegetables
Instructions
1 – Place all ingredients except for the chicken and lime wedges in a food processor and blend until smooth.
2 – 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 but up to overnight.
3 – When ready to cook remove the chicken from the refrigerator and either preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted), or preheat your grill or grill pan to medium-high.
4 – 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 and cauli-rice.
