1 hour
12Ingredients:
- 1 large yellow onion, chopped
- 5 scallions, trimmed and diced
- 2-3 habanero peppers, stemmed, seeded, and diced
- 1 tbsp fresh ginger, minced
- 2 garlic cloves
- 1 oz. fresh thyme
- 1/4 cup packed brown sugar
- 1 tbsp. kosher salt
- 1 tsp. pepper
- 1 tsp. dried thyme
- 1 tsp. ground cinnamon
- 1 tsp. ground all-spice
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground cloves
- 2 tbsp. fresh lime juice
- 2 tbsp. olive oil
- 2 tbsp. reduced-sodium soy sauce
- 4 lbs. chicken (preferably dark meat)
Directions:
- 1In a food processor combine all ingredients excluding chicken and process until marinade is uniform but not pureed.
- 2Place the chicken in a resealable plastic bag and pour marinade over chicken.
- 3Seal bag and turn to coat all chicken pieces and place in a shallow dish. Refrigerate chicken 18 to 24 hours.
- 4Preheat the oven to 375°F.
- 5Remove chicken from marinade, discarding any remaining marinade.
- 6Arrange chicken pieces, skin side up, in a foil-lined 13×9-inch baking pan. Bake, uncovered, about 50 minutes.
- 7Once chicken is fully cooked, broil 5 inches from the heat for 2-3 minutes until browned and crisp.
- 8Let stand under tented foil for approximately 10-15 minutes before serving.
