Description
A flavorful and spicy dish bursting with Caribbean flair, perfect for summer barbecues or family dinners.
Ingredients
Scale
- 1 small yellow onion, cut into large chunks (for marinade base)
- 2 scallions, quartered (for added flavor and garnish)
- 2 Scotch bonnet or Habanero chili peppers, stemmed (and seeded, if desired)
- 2 garlic cloves, peeled
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon allspice
- ½ teaspoon dried thyme
- ½ teaspoon ground nutmeg
- ¾ teaspoon salt
- â…“ cup soy sauce
- 1 tablespoon vegetable oil
- 2½ to 3 pounds bone-in chicken (thighs, drumsticks or breasts)
- Lime wedges, for serving
Instructions
- Make the marinade: In the bowl of a food processor, combine all ingredients except for the chicken. Process until finely puréed, leaving a slightly gritty texture.
- Marinate the chicken: Place the chicken pieces and the marinade in a large Ziploc bag. Seal tightly, squeezing out any excess air. Massage the chicken to coat it evenly. Refrigerate for at least 8 hours or overnight. Let the chicken come to room temperature before grilling.
- Prepare the grill: Preheat the grill to medium heat (350-375°F). Clean and oil the cooking grate.
- Grill the chicken: Place the chicken, skin side up, on the cooler side of the grill. Cook, covered, for 35–40 minutes, turning occasionally to avoid flare-ups and burning. If the skin isn’t crispy yet, move the chicken to the hotter side of the grill, skin side down, and cook for a few more minutes until the skin crisps.
- Rest and serve: Transfer the chicken to a platter, tent with foil, and rest for 5–10 minutes. Serve the chicken warm or at room temperature with lime wedges for added tang.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze cooked chicken for longer preservation.
- Prep Time: 480 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg