Okay, It's not quite that hot
2 bunches scallions, trimmed
1 1/2tablespoons garlic powder
1 1/2teaspoons ground allspice
1teaspoon ground nutmeg
3/4teaspoon cayenne pepper
1teaspoon kosher salt
1/4teaspoon freshly ground black pepper
1 1/2tablespoons olive oil
juice of 1/2 lime
1 4-pound chicken, cut into pieces
1 8.5-ounce box corn muffin mix
1 jalapeno, seeded and minced
lime wedges (optional)
- Heat oven to 400° F. Thinly slice the dark green tips of 4 scallions; set aside. Place the remaining scallions in a roasting pan.
- In a small bowl, combine the paprika, garlic powder, allspice, nutmeg, cayenne, salt, black pepper, oil, lime juice, and molasses. Spread the spice mixture over and under the chicken skin. Place the chicken on top of the scallions. Roast until the chicken is cooked through, about 45 minutes.
- Meanwhile, prepare the corn muffin mix according to the package directions. Stir in the jalapeño and reserved sliced scallions and scrape the batter into a greased 8-inch-square pan. Place in oven and bake for 15 to 20 minutes. Serve the chicken with the roasted scallions, corn bread, and lime wedges, if desired.