Ingredients:

  • 6 Scotch Bonnet Peppers, seeded and minced
  • 4 Green Onions, roughly chopped
  • 2 Yellow Onions, roughly chopped
  • 4 cloves Garlic, minced
  • 1 inch piece of Ginger, peeled and grated
  • 2 tbsp Soy Sauce
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Brown Sugar, packed
  • 2 tbsp Vegetable Oil
  • 1 tbsp Ground Allspice
  • 1 tbsp Dried Thyme
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Nutmeg
  • 1/2 tsp Ground Cloves
  • 1 tsp Black Pepper
  • 1 tsp Salt, or to taste
  • 1/4 cup Lime Juice, freshly squeezed
  • 1/4 cup Orange Juice, freshly squeezed
  • 3 lbs Chicken Pieces

Instructions:

  1. Combine all marinade ingredients (except the lime and orange juice) in a food processor or blender. Pulse until a coarse paste forms.
  2. Stir in the lime and orange juice. Taste and adjust seasoning as needed.
  3. Place chicken pieces in a large bowl or zip-top bag. Pour marinade over chicken, ensuring all pieces are well coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
  4. Preheat grill to medium-high heat. Grill chicken, turning occasionally, until cooked through and the internal temperature reaches 165°F (74°C). Approximately 25-40 minutes, depending on the size of the pieces.
  5. Let the chicken rest for 5-10 minutes before serving.