Ingredients
Scale
- 3 pounds bone-in, skin-on chicken (thighs and/or drumsticks)
- 1 orange (zest and juice)
- 1 lime (zest and juice)
- 1 small red or yellow onion, coarsely chopped
- 4 garlic cloves, chopped
- 1 (2-inch) piece of fresh ginger, chopped
- 3 Scotch bonnet peppers, stemmed and cut in half (adjust for heat)
- 4 green onions (scallions), coarsely chopped (plus more for garnish)
- 2 Tablespoons fresh thyme leaves
- 1 1/2 Tablespoon ground Allspice
- 1/2 teaspoon cinnamon powder
- 1 teaspoon freshly grated nutmeg
- 1 Tablespoon paprika
- 2 Tablespoons brown sugar
- 3 Tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon Kosher salt (adjust to taste)
- 1 teaspoon freshly ground black pepper (adjust to taste)
- Lime wedges for serving (optional)
Instructions
- Pat chicken dry and poke holes for marinade absorption.
- Zest and juice orange and lime, adding to a food processor.
- Blend in onion, garlic, ginger, peppers, scallions, and spices until smooth.
- Marinate chicken with the mixture and refrigerate; allow two hours or overnight.
- Prepare grill or oven; cook chicken accordingly.
- Baste with reserved marinade while cooking.
- Serve garnished with scallions and lime wedges.
Notes
Adjust the amount of Scotch bonnet peppers for desired spice level.
Ensure to rub the marinade deep into the chicken for full flavor.
Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30-45 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Caribbean
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 100