Ingredients
Chicken pieces
4 to 6 Scotch bonnet peppers or habaneros, chopped
1 small red onion, chopped
4 to 6 garlic cloves, chopped
4 stalks green onions, trimmed and chopped
1/4 cup soy sauce
1/4 cup vinegar (white or apple cider)
2 tablespoons olive oil
Juice of 1 large orange (about 3/4 cup)
Juice of half a lime
1 tablespoon freshly grated ginger
2 tablespoons brown sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon thyme (fresh or dried)
1 teaspoon salt
1 tablespoon black pepper
Instructions
1. Blend all marinade ingredients until smooth.
2. Poke holes in the chicken to allow the marinade to penetrate deeply.
3. Coat the chicken thoroughly with the marinade and cover.
4. Refrigerate for at least 4 hours, preferably overnight.
5. Discard leftover marinade to ensure food safety.
6. Grill the chicken over medium heat for 12 to 20 minutes or bake at 400°F for 35 to 40 minutes.
7. Cook until the internal temperature reaches 165°F and the skin is crispy.
8. Rest the chicken after cooking to retain juices.
9. Optionally squeeze fresh lime juice on top before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 For authentic heat, use fresh Scotch bonnet peppers and adjust spiciness by altering the number of peppers.
🔥 Grill over indirect or medium heat to prevent burning and ensure even cooking.
🍗 Baking is a convenient alternative to grilling and can be done on a rack for even heat circulation.
- Prep Time: 20 minutes
- Marination Time: 4 to 12 hours
- Cook Time: 30 to 45 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Jamaican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece
- Calories: 358 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A