2 to 3 lbs chicken pieces
4 scallions, chopped
1 small onion, chopped
4 cloves garlic
1 to 2 Scotch bonnet peppers, seeded if desired
1 tablespoon fresh thyme leaves
1 tablespoon allspice berries or 2 teaspoons ground allspice
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons vinegar
2 tablespoons vegetable oil
1 tablespoon grated ginger
1 tablespoon ketchup
1 tablespoon browning sauce, optional
Blend scallions, onion, garlic, Scotch bonnet peppers, thyme, allspice, black pepper, salt, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, vinegar, vegetable oil, ginger, ketchup, and browning sauce into a paste
Score the chicken pieces
Rub the paste all over the chicken
Cover and marinate in the refrigerator for at least 4 hours or overnight
Preheat the grill or oven to medium-high heat
Cook the chicken over indirect heat on the grill or on a baking rack in the oven
Turn the chicken occasionally
Cook until the chicken reaches 165°F internal temperature
Rest the chicken for a few minutes before serving
Serve with rice, peas, or plantains