Makes :1 cup
4 tbsp Dried thyme
3 tbsp Black pepper
1 tbsp Nutmeg
1 tbsp Cinnamon
2 oz Salt
4–8 Scotch bonnet peppers, stemmed, seeded, and chopped (VERY HOT, Use gloves)
8 Garlic cloves, chopped
8 Scallions, sliced
6 oz Onion, chopped
1 oz Brown sugar
4 fl oz Lime juice
3 fl oz Vegetable oil
2 fl oz Soy sauce
5 lb Chicken parts, cleaned and trimmed
1.Combine all ingredients in a blender or food processor. Blend to a paste. (Do half of the ingredients at a time if you have a small blender, and combine the two batches.)
2.Place the chicken in a zip top bag or container with a cover . Add the spice mixture and stir so all pieces of chicken are coated.
3.Marinate, refrigerated, at least 1 hour but up to 48 hours.
4.Before cooking, remove from the marinade and let stand at room temperature 20–30 minutes.
5.Grill over low heat until done. Alternatively, bake at 350°F (180°C). til juices run clear at thickest part.