Pour the coconut water into a saucepan on medium-high heat, add garlic, ginger, 1 yellow scotch bonnet pepper, black pepper corn rosemary, bay leaf, and salt and let it warm up for 2 minutes then take it off heat to cool then add the chicken drums and allow it to sit in the fridge overnight or more.
In a skillet on the high head, roast the bell pepper, garlic, red chili and yellow scotch bonnet for 3 minutes on each side.
Remove the seeds of the bell pepper and transfer it along will all the roasted ingredient to a blender, add basil, black pepper corn, mustard, paprika salt and half cup coconut water and blend till smooth.
Transfer the chicken to a mixing bowl, pour the marinade on the chicken and set it in the fridge for a minimum of 30 minutes.
In a shallow bowl pour Breadcrumbs, garlic granules, black pepper, parsley, and salt and mix together.