Ingredients
Scale
- 8–10 chicken thighs (or a combination of thighs and breasts)
- 1 medium onion, chopped
- 1 bunch scallions, chopped
- 2 Scotch bonnet or habanero peppers, chopped
- 2 garlic cloves, chopped
- 1 2-inch piece of ginger chopped
- 2 Tbls. allspice, ground
- 2 Tbls. fresh thyme leaves
- 1 tsp. salt
- 1 Tbls. ground black pepper
- 1 tsp. cayenne pepper
- 1/2 tsp. nutmeg
- 2 Tbls. brown sugar
- 1/2 cup soy sauce
- 1 cup white wine vinegar
- 1 cup lime juice
- 1/2 cup canola oil
Instructions
- In a food processor, combine the onion, scallions, chiles, garlic, ginger, allspice, pepper, thyme, salt, pepper, cayenne, nutmeg, and brown sugar; process to a coarse paste. Next add the soy sauce, vinegar, and lime juice. Process again and then slowly add the oil.
- Next, place chicken breast and thighs on a baking sheet and salt and pepper them liberally. Transfer to a large zip-
loc bag (you will need two). Divide marinade between the bags and coat the chicken. Cover and refrigerate overnight. - Preheat the grill. Grill the chicken over a medium-high heat, turning occasionally, until well browned and cooked
through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) - Transfer the chicken to a platter and serve.