10poundsbone-in skin-on chicken quartersor thighs and drumsticks mixed
2tbspolive oilfor coating the baking trays
In a food processor, place the onion, scallions, peppers, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt. Process on high while adding the coconut aminos in a steady stream to form a thick, mostly smooth puree.
Place the chicken in a large bag or bowl and coat with the puree. Cover and marinade for 1 hour or overnight.
Preheat the oven or grill to 400°F. Coat 2 sheet trays with olive oil. Spread the chicken with the marinade onto the trays, skin-side face up. If using chicken quarters, bake for 1 hour or until an internal thermometer registers 165°F in the center of the meat. Finish under the broiler for extra crispy, golden brown skin, about 5 minutes.
Serve the chicken while hot and season with salt to taste. Reserve the pan drippings as a sauce to spoon over rice, yes please.
Coconut Aminos - Available in the condiment section and used for it's salty, slightly sweet flavor. Use shoyu or tamari as a substitute with 1 teaspoon honey.