Ingredients:

  • 4 lbs bone-in, skin-on chicken thighs and drumsticks
  • 4 Scotch bonnet peppers
  • 1 bunch scallions, roughly chopped
  • 5 cloves garlic, peeled
  • 1 medium red onion, chopped
  • 3 tbsp fresh ginger, peeled and sliced
  • 1/4 cup white vinegar
  • 2 tbsp soy sauce
  • Juice of 2 limes
  • 1/4 cup dark brown sugar, packed
  • 2 tbsp whole pimento berries, toasted and ground
  • 1 tsp freshly grated nutmeg
  • 1 tsp cinnamon
  • 1 tbsp dried thyme
  • 1 tbsp kosher salt
  • 1 tsp coarsely cracked black pepper

Instructions:

  1. Place Scotch bonnet peppers, scallions, garlic, red onion, ginger, vinegar, soy sauce, lime juice, brown sugar, ground pimento berries, nutmeg, cinnamon, thyme, salt, and black pepper into a high-speed blender or food processor.
  2. Pulse the ingredients until a thick, slightly chunky paste is achieved. Do not over-process into a thin liquid.
  3. Place the chicken thighs and drumsticks in a large non-reactive bowl or gallon-sized freezer bag.
  4. Pour 3/4 of the marinade over the chicken, reserving the remaining 1/4 for basting later. Massage the marinade thoroughly into the meat and under the skin.
  5. Seal and refrigerate the chicken to marinate for at least 12 hours, ideally 24 hours for maximum flavor penetration and tenderization.
  6. Prepare a charcoal grill for indirect cooking or preheat a heavy-duty baking sheet with a wire rack. Cook chicken until the skin is charred and mahogany-colored, and the internal temperature reaches 165°F (74°C), basting occasionally with reserved marinade.