| | Directions | EASY METHOD:
- Throw it all together in a large zip-lock baggie & turn several times during the marinating period.
FANCY METHOD:
- In a bowl, combine scallion greens, shallots, garlic, ginger and chile. Reserve.
- In another bowl, combine allspice, black pepper, cayenne, cinnamon, salt and sugar. Mix thouroughly; whisk in orange juice, vinegars and soy sauce. Slowly drizzle in oil, whisking constantly. Add the the reserved scallion mixture; stir to combine. Let rest at least one hour.
- Rinse chicken, pat dry and place in a bowl. Add sauce; rub in well (wear rubber gloves to protect hands whenever working with hot chiles). Cover and refrigerate overnight.
COOK:
- Preheat oven to 350°. Remove marinated chicken to a shallow roasting pan. Prebake for 45 minutes, turning chicken and basting occasionally.
- Prepare hot coals for grilling, then grill meat over medium heat for 25 to 30 minutes, turning 4-5 times and dabbing with remaining marinade.
|
|
|
| Ingredients | | - |  | 6 Scallions, thinly sliced (green part only) |
| - | | 2 shallots, finely minced (Large) |
| - | | 2 cloves garlic, finely minced (Large cloves) |
| - | | 1 tablespoon Fresh ginger root, finely minced |
| - | | 1 teaspoon Fresh hot Habanero or Scotch Bonnet chile, seeded, ribbed and finely minced |
| - | | 1 teaspoon ground allspice |
| - | | 1 teaspoon freshly ground black pepper |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/2 teaspoon ground nutmeg |
| - | | 1 tablespoon Fresh thyme leaves or 1 teaspoon dried thyme |
| - | | 1 teaspoon coarse salt |
| - | | 1 tablespoon dark brown sugar |
| - | | 1/2 cup fresh orange juice |
| - | | 1/2 cup rice vinegar |
| - | | 1/4 cup red wine vinegar |
| - | | 1/4 cup soy sauce |
| - | | 1/4 cup olive oil |
| - | | 2 1/2 pounds Chicken |
| |
| |
