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scallion scotch soy sauce lime juice ground allspice mustard bay leaves garlic salt sugar thyme cinnamon chicken vegetable oil
Viewed: 86 - Published at: 8 years agoIngredients
- 2 cups finely chopped scallion
- 2 Scotch bonnet or habanero chilies, seeded and minced (wear rubber gloves), or 1 tablespoon Scotch Bonnet Pepper Sauce plus, if desired, additional Scotch bonnet chilies for garnish
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 5 teaspoons ground allspice
- 3 teaspoons English-style dry mustard
- 2 bay leaves, center ribs discarded and the leaves crumbled
- 2 garlic cloves, chopped
- 1 tablespoon salt
- 2 teaspoons sugar
- 1 1/2 teaspoons dried thyme, crumbled
- 1 teaspoon cinnamon
- 5 pounds chicken parts, the wing tips discarded
- Vegetable oil for brushing the grill
Method
- Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.
- Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well.
- Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
- On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through.
- Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.
