Ingredients:

  • 2 medium Scotch Bonnet Peppers (28g)
  • 4 cloves fresh garlic (12g)
  • 1 tbsp fresh ginger (15g)
  • 3 stalks green onions (45g)
  • 2 tbsp fresh thyme leaves (6g)
  • 1 tbsp ground allspice (6g)
  • 2 tbsp brown sugar (25g)
  • 2 tbsp fresh lime juice (30ml)
  • 2 tbsp soy sauce (30ml)
  • 1 tbsp olive oil (15ml)
  • 1 tsp salt (6g)
  • 1/2 tsp black pepper (1g)
  • 3 lbs bone-in, skin-on chicken thighs (1.36kg)

Instructions:

  1. Combine the Scotch bonnet peppers, garlic, ginger, scallions, thyme, allspice, brown sugar, lime juice, soy sauce, and olive oil in a blender. Pulse until the mixture is a thick, cohesive paste, then season with salt and black pepper.
  2. Pat the chicken thighs dry with paper towels. Place them in a large bag or bowl, pour the marinade over them, and massage the paste deep into the meat, ensuring it gets underneath the skin.
  3. Seal the container and refrigerate for at least 12 hours (up to 24 hours).
  4. For grilling: Preheat to medium-high heat. Grill thighs skin-side down for 5-7 minutes until charred and mahogany-colored. Flip and cook for another 15-20 minutes.
  5. For oven roasting: Preheat to 400°F (200°C). Place chicken on a wire rack over a baking sheet. Roast for 35-40 minutes, then finish under the broiler for 2-3 minutes.
  6. Remove the chicken when the internal temperature hits exactly 165°F (74°C).