Makes 4 servings

What you need

For the Chicken:
2 ½ pounds bone in skin on chicken drumsticks, thighs, or both
1 small white onion, quartered
6 habanero peppers
3 teaspoons ground nutmeg

1 teaspoon ground white or black pepper
1 teaspoon coarse salt
1 teaspoon dried thyme

1⁄2 teaspoon ground cinnamon

2 tablespoons chopped fresh mint leaves
1 tablespoon Tessemae’s Slow Roasted Garlic
1 lime, halved
2 tablespoon Tamari sauce or coconut aminos
1 tablespoon white or cider vinegar

3 tablespoons Tessemaes Lemon Garlic
Tessemae’s Creamy Ranch, for serving
 
For the Salsa
1 cup diced strawberries
1⁄2 cup fresh or frozen corn kernels
1⁄2 jalapeno, diced

2 tablespoons chopped fresh mint leaves
1 teaspoon paprika

1 teaspoon chili flakes

1 lime, halved and juiced

Coarse salt and freshly ground pepper
 

What you do

1. In a blender combine the onion, habaneros, nutmeg, salt, white pepper, thyme, cinnamon, fresh mint, Slow Roasted Garlic, lime juice, tamari sauce, vinegar and Lemon Garlic. Puree until smooth and creamy.
2. Place chicken pieces in a dish or plastic bag and pour the marinade over top. Marinate at least 30 minutes and up to 1 day.
3. Meanwhile, in small bowl combine the strawberries, corn, jalapeño, mint, paprika, chili flakes, and lime juice. Season with salt and pepper.
4. Heat your grill or grill pan to medium. Remove the chicken from the marinade. Scrape off any excess to prevent burning and discard all marinade. 
5. Grill the chicken pieces, turning frequently, until juices run clear and an internal thermometer registers 165, about 20 minutes. If flare ups occur, move the chicken to indirect heat (turn off one burner).