Ingredients:

  • 2 Scotch Bonnet Peppers, stemmed and roughly chopped (approximately 20g / 0.7 oz)
  • 6-8 Green Onions, roughly chopped (approximately 80g / 2.8 oz)
  • 1 Medium Yellow Onion, roughly chopped (approximately 150g / 5.3 oz)
  • 4 cloves Garlic, minced (approximately 12g / 0.4 oz)
  • 2 inch piece of fresh Ginger, peeled and roughly chopped (approximately 15g / 0.5 oz)
  • 1/4 cup Soy Sauce (approximately 60ml / 2 fl oz)
  • 1/4 cup Canola Oil (approximately 60ml / 2 fl oz)
  • 1/4 cup Apple Cider Vinegar (approximately 60ml / 2 fl oz)
  • 2 tablespoons Brown Sugar, packed (approximately 30g / 1 oz)
  • 2 tablespoons Fresh Lime Juice (approximately 30ml / 1 fl oz)
  • 1 tablespoon Ground Allspice (approximately 7g / 0.25 oz)
  • 1 tablespoon Dried Thyme (approximately 2g / 0.07 oz)
  • 2 teaspoons Ground Cinnamon (approximately 4g / 0.14 oz)
  • 1 teaspoon Ground Nutmeg (approximately 2g / 0.07 oz)
  • 1/2 teaspoon Ground Cloves (approximately 1g / 0.03 oz)
  • 1 teaspoon Black Pepper (approximately 2g / 0.07 oz)
  • 1 teaspoon Salt (approximately 6g / 0.2 oz)
  • 3-4 lbs Chicken pieces (bone-in, skin-on thighs and drumsticks are recommended) (approximately 1.3-1.8 kg)

Instructions:

  1. Combine all marinade ingredients (scotch bonnets through salt) in a food processor or blender. Process until smooth paste forms.
  2. Place chicken pieces in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Massage the marinade into the chicken. Refrigerate for at least 4 hours, or preferably overnight.
  3. Choose your preferred cooking method (Grilling, Baking, or Pan-frying). Grilling: Preheat grill to medium heat. Grill chicken, turning occasionally, until cooked through and internal temperature reaches 165°F (74°C). Baking: Preheat oven to 375°F (190°C). Bake chicken in a baking dish for 40-50 minutes, or until cooked through. Pan-frying: Heat oil in a large skillet over medium heat. Brown chicken on all sides, then reduce heat and cover, cooking until internal temperature reaches 165°F (74°C).
  4. Let the chicken rest for 5-10 minutes before serving.