8 pieces skin-on, bone-in, chicken thighs and drumsticks (about 2.5lbs)
1 small onion, roughly chopped
2 scallions, ends removed and roughly chopped
2 cloves garlic
1–2 scotch bonnets or habanero peppers*, stem and seeds removed
1 1/2 teaspoon allspice, ground
1/2 tablespoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon black pepper
1/2 teaspoon sea salt
3 tablespoon soy sauce
1 lime, juiced
Olive oil, for the grill
Scallions and limes to serve
Combine all of the ingredients (except the chicken) in a blender or food processor and blend on high until a thick marinade forms.
Place chicken pieces into a large bowl or plastic bag, cover with marinade and place in the fridge for a minimum of 1-2 hours, preferably overnight. (The longer you leave the chicken to marinade, the more it will take on the flavours.)
When you are ready to cook, take the chicken out of the fridge at least 30 minutes before cooking. (Bringing it to room temperature helps for an even cooking process.)
Preheat a grill to medium-high heat, and lightly brush with oil to help chicken from sticking to the grill.
Place the chicken, skin-side down, on the grill over a medium heat and cook for 25 to 35 minutes, turning often, until cooked through (internal temperature of 165°F).
Transfer chicken to a plate and allow to rest 10 minutes before serving.
Dress chicken with scallions and extra lime wedges to serve.
*Scotch bonnet peppers are incredibly hot, so handle them with care, and be sure to wash your hands after working with them.