Calories:
Ingredients
- 4 medium sized chicken breasts or thighs
- 1 medium onion coarsely chopped
- 4 medium scallions green onions chopped
- 2 Tablespoons Fresh Thyme
- 1½ tablespoons fresh ginger peeled and chopped
- 8 Garlic cloves chopped
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground Allspice
- ½ Tablespoon freshly grated nutmeg
- 2 tablespoons dark brown sugar
- 2 Tablespoons Honey
- 2 Tablespoons Soy sauce
- 1-3 Scotch Bonnet Peppers (adjust to taste)
- 1 tablespoon Apple cider vinegar
- 2 limes juiced
- 1 tablespoon Salt
- 1 tablespoon Pepper
Instructions
- Add all ingredients except chicken to blender and mix for about 10 seconds.
- Slather paste/marinade all over chicken and refrigerate overnight. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
- Prepare a charcoal grill: Clean and oil grates then heat grill. If have wood chips available add to fire.
- When charcoal turns grayish white sear chicken in batches on the oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
- Let chicken rest 10 minutes before cutting and serving
Notes
Heat level can be adjusted by number of scotch bonnet peppers and/or removal of veins and seeds. Be sure to wear latex gloves when working with the peppers.
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