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Combine the onion, scallions, chili peppers, garlic, Jerk Spice, all spice, black pepper, nutmeg, thyme, and salt in your food processor.
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Keep processing until in turns into a semi-thick paste.
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While the machine is on, add the Tamari sauce and coconut oil.
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Pour the mixture into a large pyrex pan.
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Put the chicken in the pan and mix it up.
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Coat the chicken with the sauce.
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Cover and refrigerate overnight.
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Fire up your grill.
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With the grill set on high, score the meat on the grill until those gorgeous lines appear.
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Immediately lower the grill to medium.
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Cook with the grill closed to keep the spice mixture sharp.
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Use your thermometer to make sure the chicken is done.
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Garnish with slices lemon or lime