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Coarsely grind coriander, allspice and black peppercorns. Place all ingredients into a food processor and pulse to make a loose paste. Or crush on a cutting board then mince with a knife and smash with a fork.
Place chicken in a seal-able container with enough marinade to cover. Reserve the rest of the marinade.
Stir to coat chicken well and let marinate overnight.
Prepare a hot grill for both direct and indirect grilling. Soak allspice, thyme and rosemary in water for 30 minutes. Drain wood chips and place in an open foil pouch in the grill.
Remove chicken from marinade and grill over indirect heat, covered, until an internal temperature of 165 degrees is achieved - 35 to 45 minutes. Move chicken to direct grilling searing outside before serving with a drizzle of Fustini's Persian Lime EVOO, sliced scallions and some lime wedges.
Preheat oven to 350 degrees. Place water, coconut milk vinegar and salt into a medium size pot and bring to a simmer over moderate heat. Place rice and coconut into an ovenproof pan and when water is simmering, pour over rice and stir. Drizzle with Persian Lime EVOO, cover with film wrap and then foil, sealing all the edges well. Place into a hot oven and bake for 24 minutes. Remove from the oven and carefully remove film and foil. Fluff with fork before serving with a drizzle of reserved marinade.
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