Ingredients:

  • 6 scallions (green onions), roughly chopped
  • 2-3 Scotch bonnet peppers, seeded and minced
  • 1 medium onion, roughly chopped
  • 4 cloves garlic, minced
  • 1 inch piece of ginger, peeled and grated
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended)

Instructions:

  1. Combine all marinade ingredients in a food processor or blender. Process until a smooth paste forms.
  2. Place chicken pieces in a large bowl or zip-top bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 4 hours, preferably overnight, and up to 24 hours.
  3. Preheat grill to medium-high heat (approx. 375°F/190°C). Alternatively, preheat oven to 375°F (190°C).
  4. Grill chicken, turning occasionally, until cooked through and the internal temperature reaches 165°F (74°C). This will take approximately 45-60 minutes. Ensure the skin is nicely charred but not burnt.
  5. Place chicken on a baking sheet lined with parchment paper. Bake for 45-60 minutes, or until the internal temperature reaches 165°F (74°C). For crispier skin, broil for the last few minutes, watching carefully to prevent burning.
  6. Let the chicken rest for 5-10 minutes before serving.