Ingredients:

  • 6 scallions, roughly chopped (about 1 cup)
  • 2-3 Scotch bonnet peppers, seeded and minced (adjust to taste)
  • 1 medium onion, roughly chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 2-inch piece of ginger, peeled and roughly chopped
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar (packed)
  • 1 tablespoon ground allspice
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 teaspoon salt
  • Juice of 1 lime
  • 3-4 lbs chicken pieces (bone-in, skin-on thighs and drumsticks work best)

Instructions:

  1. Combine all marinade ingredients in a food processor or blender. Process until smooth. Taste and adjust seasonings as needed. Tip: Start with less Scotch bonnet and add more to taste.
  2. Place chicken pieces in a large bowl or zip-top bag. Pour marinade over chicken, ensuring it's evenly coated.
  3. Cover bowl or seal bag and refrigerate for at least 4 hours, or preferably overnight (8-24 hours).
  4. Preheat grill to medium heat. Remove chicken from marinade (discard marinade). Grill chicken, turning occasionally, until cooked through and juices run clear when pierced with a fork, and the internal temperature reaches 165°F (74°C). Alternatively, bake in a preheated oven at 375°F (190°C) for 45-60 minutes, or until cooked through.
  5. Let chicken rest for 5-10 minutes before serving.