Green Onions, chopped (about 5 or 6)
White Onion, chopped
Chopped Anaheim Pepper, deseeded
1/2 cup Coconut Aminos
1/2 cup Apple Cider Vinegar
1/4 cup Olive Oil
2 tbl Coconut Sugar
1 tbl Lemon juice
1 tsp Allspice
1 tsp Sea Salt
1 tsp Fresh Cracked Pepper
1/2 tsp ground Cloves
1/2 tsp Coriander
1/2 tsp Cumin
Combine all in a blender and combine until smooth.
Reserve 1/8 cup for Dipping Sauce in sealed container in fridge.
Pour remainder over 1 lb chicken pieces in non-reactive bowl so they are covered.
Cover bowl and marinate overnight.
Massage into chicken skin before baking. Discard leftover marinade.
Bake chicken at 400 for 50-70 min. Serve with Faux Jerk Dipping Sauce and Jicama Slaw (p.238)
Jerk Dipping Sauce:
1 cup plain homemade fermented Yogurt or Kefir
Cilantro, bunch, snipped
Lime, juiced and zested
1/8 cup Faux Jerk Marinade
2 Green onions, chopped for topping
Opt. Nut butter
Combine all except green onions in bowl and stir well.
Top with green onions.
Let sit for min 1 hour in fridge to meld.
Nut butter makes for a different texture and taste and can be fun!