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Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 2 limes
  • 2 - jalapeño peppers
  • 1 small bunch green onions (scallions)
  • 2 (1 inch) pieces ginger root

• STEP 2

  Juice limes into a blender.

• STEP 3

  Quarter jalapeño peppers lengthwise (if less spice is desired, seed and remove ribs of the jalapeno). Add to the blender. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 4

  Trim and roughly chop green onions. Peel and roughly chop ginger. Add both to the blender.

• STEP 5

  Peel garlic and add to the blender along with soy sauce and spices. Blend on high until the spice paste is smooth.

  • 4 cloves garlic
  • 2 tbsp soy sauce
  • 2 tsp allspice, ground
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp thyme, dried
  • 1/2 tsp nutmeg, ground
  • 1/2 tsp cinnamon, ground

• STEP 6

  Place chicken in a large container or baking dish. Add spice paste and, using your hands, massage and work the paste into the thighs and under the skin. Cover with a lid or aluminum foil, then place chicken in the fridge and chill for at least 6 hours (and up to 24 hours).

  • 4 lbs chicken thighs, bone-in skin-on

• STEP 7

  About 45 minutes before you plan to serve the chicken, remove marinated thighs from the fridge and allow to come to room temperature, about 20 minutes.

• STEP 8

  Preheat an outdoor grill over medium-high heat.

• STEP 9

  Once the grill is hot, coat with oil. Add chicken, skin-side down, and cook until skin is golden, about 10 minutes. Flip chicken and reduce heat to medium; continue to grill, moving chicken around and adjusting heat as necessary to prevent burning, until cooked through, 15-20 minutes more. Remove from heat.

  • 1 tbsp neutral vegetable oil

• STEP 10

  To serve, arrange chicken on a platter. Enjoy!