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Nutmeg Chicken (Grenadian Inspired)

Enjoy a taste of the Caribbean with this deliciously sweet Grenadian inspired chicken dinner
Course Main Entree
Cuisine Caribbean, Grenadian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 236kcal
Author Charla


To make the nutmeg syrup

  • cup of coconut palm sugar or raw cane sugar works too
  • 2 tablespoon maple syrup
  • ½ teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • ¼ cup of coconut aminos or use organic soy
  • ¼ teaspoon ginger
  • ¼ teaspoon of scotch bonnet or chilli flakes
  • 1 cup of water
  • ½ tablespoon of tapioca starch

For the chicken

  • 2 lb chicken breasts approx (4 fillets) chopped
  • 3 garlic cloves minced
  • 1 small onion chopped
  • 3 teaspoon all purpose seasoning see notes for the recipe
  • 1 teaspoon thyme dried or fresh with stems removed
  • 1 teaspoon of Himalayan pink salt
  • 1 teaspoon of black pepper
  • 2 tablespoon of olive oil or coconut oil


  • Place the chicken in a medium sized bowl and season with the all purpose seasoning, pink salt, thyme and back pepper and set aside.
  • Add the coconut sugar, cinnamon, nutmeg, ginger, chilli flakes in a saucepan.
  • Mix the coconut aminos. maple syrup, water and tapioca starch together than pour it into the saucepan.
  • Bring the saucepan to the boil and reduce to simmer while stirring for 5 minutes then set aside.
  • Meanwhile heat the oil on medium heat.
  • Proceed to saute the garlic and onion until soft and translucent.
  • Add the seasoned chicken to the pan and proceed to cook the chicken until it's sealed (turns white-ish in colour) This will take several minutes. If the chicken gives off an liquid, you will need to get rid of this before adding the syrup by increasing the heat and stirring until the water evaporates.
  • Pour the nutmeg syrup all over the chicken and bring to a rolling boil.
  • Reduce the flame to medium-low, cover the pan with lid and occasionally baste the chicken throughout the 20-25 minute cooking time.
  • If you are left with excess liquid and want the syrup to adhere to the chicken increase heat to high and allow the liquid to evaporate and stick to the chicken (be careful not to burn the chicken).


  • If you don't want to use chicken breast you may use wings, thighs instead, legs are better used for an oven or slow cooker version.
  • Use my homemade All Purpose Seasoning if needed
  • Make sure to prepare the syrup before searing the chicken just set it aside while searing.
  • If you don't want to use coconut aminos use organic soy instead.
  • You can use fresh or powdered ginger to make this recipe.
  • Towards during the final steps of cooking the chicken, do a taste test and adjust the seasoning according to taste.
  • For best results eat the chicken immediately or refrigerate and consume within 2-3 days.
  • This dish is freezer friendly if need be.


Calories: 236kcal | Carbohydrates: 19g | Protein: 24g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 794mg | Potassium: 449mg | Fiber: 1g | Sugar: 9g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg