INGREDIENTS
- Pack of chicken thighs (or selection of your choice)
- 2-3 scotch bonnet peppers (use habanero pepper for substitution)
- ½ large red onion chopped
- 6 cloves garlic
- 4 stalks of scallion
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 1 ½ teaspoons sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon grated fresh ginger
- 2 tablespoons Jamaican allspice
- 2 tablespoons brown sugar
- 1 teaspoon nutmeg
- 2 tablespoons oil
- 7 sprigs of fresh thyme
- squeezed lime juice
INSTRUCTIONS
- Clean the chicken, season with salt and set aside.
- Add all the ingredients to a high-speed blender and blend until completely incorporated. Pour the majority of the sauce into a ziplock bag with the chicken. Save the remaining sauce for later. Let this marinate for 1-2 hours (it’s better if you allow the chicken to marinate into the sauce longer, ideally overnight).
- Grill the chicken on both sides until it’s cooked all the way through. Occasionally flip it on each side so you don’t burn the outside layer. It’s okay to have a nice brown texture on the outside.
- Once ready, remove the chicken from the grill. You can enjoy immediately or let flavors meld together for as long as you like.
- You can pick out the side of your choice with this dish. I made plantains with mine. If you don’t know by now I LOVE plantains.
- Enjoy this dish with family and friends. Don’t forget to hashtag, #dinnerwithtayo.