4 Serves
1440 Mins
Combine the lime juice, garlic, onion, jalapeno pepper, and green onions in a food processor and pulse until a smooth puree is formed.
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EthiopianVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
42 mg / 16 mgVitamin B5
6 mg / 5 mgVitamin B6
4 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
82 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
150 mg / 420 mgPhosphorus
922 mg / 1,250 mgPotassium
1749 mg / 4,700 mgSodium
186 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
98 µg / 55 µgFiber
2 g / 28 gSugar
34 g / 50 gSaturated Fat
3 g / 20 gCholesterol
354 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Transfer the puree to a bowl and whisk in the pineapple juice, brown sugar, and spice blend until well combined.
Place the chicken into a large sealable bag, pour the marinade over it, and seal the bag, ensuring the chicken is thoroughly coated. Refrigerate for at least 4 hours, or up to 24 hours.
Preheat your broiler. Line a baking sheet with aluminum foil and arrange the marinated chicken skin-side down.
Broil the chicken for 5 minutes, then carefully flip the pieces over and continue to cook for an additional 25 minutes, or until the skin is golden and crispy and the meat is cooked through.
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