Description
Spice-forward and celebratory.
Ingredients
Scale
- 4 lbs Meaty chicken
- 2 tbsp Lime juice, fresh
- 2 tbsp Soy sauce, reduced-sodium
- 1 tbsp Ginger, fresh, grated
- 2 tbsp: Olive oil
- 2 Garlic cloves
- 1 Onion, large
- 5 Scallions
- 2 Scotch bonnet or habanero peppers
- 1 oz Thyme, fresh
- 1 tsp Thyme, dried
- 1/4 cup Brown sugar, packed
- 1 tsp Allspice, ground
- 1 tsp Black pepper, coarsely ground
- 1/2 tsp Cloves, ground
- 1 tsp Cinnamon, ground
- 1 tbsp Kosher salt
- 1/2 tsp Nutmeg, ground
Instructions
- Whisk together lime juice and soy sauce. In a large freezer bag, toss chick with the mixture and let sit while preparing the marinade.
- In a food processor, purée all remaining ingredients into a paste. Add a teaspoon of water if needed. When ready, add to the freezer bag. Seal carefully and toss until the chicken is coated evenly and thoroughly. Place in refrigerator overnight to marinate.
- About an hour before cooking time, place the chicken on a plate. Put as much sauce as possible from the bag and place it in the saucepan. Cook for 10 minutes, stirring often to prevent scorching. Use this as a basting paste or as a sauce for eating.
- Grill chicken over medium heat until done, or roast on a cooking sheet in the oven at 350 degrees for 30 to 40 minutes. Baste occasionally with extra sauce.
