Combine all ingredients for the Jamaican Jerk Seasoning.
Whisk together the Jamaican Jerk Seasoning, avocado oil, lime juice, coconut aminos, and stevia in a large bowl. Add the chicken and toss to coat well.
Cover the chicken and refrigerate 4 hours, or overnight.
Let the chicken sit at room temperature for 10 minutes before cooking.
Preheat the oven to 350F. Arrange the chicken on a large baking sheet and bake until fully cooked, about 1 hour (no need to flip).
Transfer to a serving platter and top with the scallion. Serve with fresh lime wedges to squeeze on top.
Net Carbs: 4g per serving (2 drumsticks)
To keep it paleo, use coconut aminos. To keep it gluten free, use tamari sauce.
In terms of the heat level, I kept this more on the mild side, but feel free to adjust the heat level up or down based on your personal preferences. Scotch Bonnet peppers are traditional in Jerk Chicken.