1–2 Scotch bonnet or habanero peppers, stems removed
1/4 cup of soy sauce
2 tablespoons of lime juice
1 inch piece of fresh ginger
1 tablespoon fresh thyme
1.5 tablespoons brown sugar
1 tablespoon Chinese five spice powder
2 teaspoons ground black pepper
1.5 teaspoons ground allspice
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
Small pinch of cinnamon
By hand: Finely dice the onions, garlic, peppers, ginger and thyme. Combine them with the rest of the ingredients and the chicken in a large bowl or zipper bag. Mix well so the chicken is fully coated.
Food processor/blender: Throw everything but the chicken into your food processor or blender and pulse until it’s a super fragrant brown slurry with some bigger chunks of green onion still left intact. Pour the mix over the chicken in a large bowl or zipper bag. Mix well so the chicken is fully coated.
Marinate the chicken in the fridge for between 1 – 24 hours.
Grill: Grill over high heat for 5-6 minutes per side or until cooked through.
Oven: Roast at 200 C / 400 F for 40 – 45 minutes or until cooked through.