Wednesday, September 8, 2010
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh chiles ( Serrano, Scotch Bonnet, Habenero...your choice), stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
For the Chicken
Roughly 3 lbs of chicken, portioned- I used 10 drumsticks but you could use any combination of dark or white meat.
1.Add ingredients to a food processor or blender and mix until smooth.
2.Place marinade in a large Ziploc bag ( or, two bags if needed) and add chicken, shaking to coat. Sealm pressing out any excess air and place bag in a shallow dish ( to avoid any drippage.) Marinate for at least 2 hours and up to a day in the fridge.)
3.Remove chicken from fridge one hour prior to grilling.
For Gas Grill
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 10 to 15 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
For Charcoal Grill ( from Epicurious)
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.