Carbs 0 grams
Fat 11 grams
Protein 21.9 grams
1 bunch green onions, plus more thinly sliced for garnish
2 cloves garlic
1 jalapeno, roughly chopped
Juice of one lime
2 Tablespoons extra virgin olive oil
1 Tablespoon brown Swerve
1 1/2 teaspoon ground allspice
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
8 pieces bone-in chicken drumsticks and thighs
Vegetable oil, for grill
In a blender, combine onions, garlic, jalapeno, lime juice, oil, brown Swerve, allspice, thyme, cinnamon, 1 teaspoon salt and 2 Tablespoons water and blend til smooth. Set aside 1/4 cup.
Put chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight.
When ready to grill, heat grill to medium high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes.
Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10-15 minutes more.