Ingredients:
- 2 lbs (900g) bone-in, skin-on chicken pieces (legs, thighs, wings)
- 2 Scotch bonnet peppers, seeded and minced (or habaneros for a slightly milder heat)
- 1 large yellow onion, roughly chopped
- 4 green onions, roughly chopped
- 4 cloves garlic, minced
- 1 inch (2.5 cm) piece of fresh ginger, peeled and roughly chopped
- 1/4 cup (60 ml) soy sauce (low-sodium preferred)
- 1/4 cup (60 ml) vegetable oil
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (30g) brown sugar
- 1 tablespoon (15 ml) ground allspice
- 1 tablespoon (8g) dried thyme
- 1 teaspoon (6g) ground cinnamon
- 1 teaspoon (5 ml) liquid smoke (optional, but recommended for that authentic flavour)
- 1/2 teaspoon (3g) ground nutmeg
- 1/2 teaspoon (3g) ground cloves
- 1/2 teaspoon (3g) black pepper
- 1 teaspoon (6g) salt (adjust to taste)
- Vegetable oil, for grilling or baking
- Optional: Extra marinade for basting
Instructions:
- Combine all marinade ingredients in a food processor or blender. Process until a smooth paste forms. Taste and adjust seasoning as needed. (Careful with those Scotch bonnets, they're hot!)
- Place chicken pieces in a large bowl or resealable bag. Pour marinade over chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Preheat grill to medium-high heat (around 375°F/190°C) or preheat oven to 375°F (190°C).
- Grill chicken, turning occasionally and basting with reserved marinade (optional), until cooked through and the internal temperature reaches 165°F (74°C). This will take about 45-60 minutes, depending on the size of the pieces. Watch for flare-ups and move chicken to a cooler part of the grill if needed. OR Place chicken on a baking sheet lined with foil or parchment paper. Bake for 45-60 minutes, or until the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavourful final product.