| | Directions | | Puree scallions, jalapeno, oil, molasses, thyme, garlic, allspice and salt in blender until almost smooth. Marinate chicken in mixture for at least 2 hours and up to 36 hours. Grill chicken over high heat, skin-side down, for 3 to 5 minutes. Flip and grill for 3 to 5 minutes. Finish grilling over indirect medium heat until very dark and fully cooked, 15 to 22 minutes. Serve with lime wedges. |
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| Ingredients | | - |  | 1 bunch scallions, coarsely chopped |
| - | | 1 jalapeno |
| - | | 1/4 cup vegetable oil |
| - | | 2 tablespoons molasses |
| - | | 1 tablespoon dried thyme |
| - | | 3 cloves garlic, peeled |
| - | | 2 teaspoons ground allspice |
| - | | 2 teaspoons salt |
| - | | 3 pounds bone-in, skin-on chicken pieces |
| - | | 1 lime, cut into wedges |
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