Ingredients:
- 3 pounds Chicken leg quarters
- 4 green onions, chopped
- ½ medium yellow onion, chopped
- 3 garlic cloves, peeled
- 1 habanero or scotch bonnet pepper, seeded and chopped
- Juice of 1 lime
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fresh thyme leaves
- 1 tablespoon ground allspice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Kosher salt
- ¼ cup vegetable oil
Instructions:
- In a food processor, combine all marinade ingredients except for the oil. Blend for 10 to 15 seconds until finely chopped.
- With the processor still running, slowly pour in the oil through the feed tube until a smooth paste forms.
- Place the chicken in a large resealable plastic bag and pour the marinade over it. Seal the bag and toss until the chicken is evenly coated. Refrigerate for at least 2 hours, preferably overnight.
- Clean and oil the grill grates, then set up for two-zone cooking. Place the chicken on the cooler side of the grill and close the lid. Cook for approximately 15 minutes.
- Move the chicken to the hot side of the grill and cook for another 10 to 15 minutes, flipping occasionally, until the internal temperature reaches 165ºF.
- Allow the chicken to cool for 5 minutes before serving.
Nutrition Information:
- Calories: 434 kcal
- Carbohydrates: 18 g
- Protein: 35 g
- Fat: 25 g
- Cholesterol: 144 mg
- Sodium: 1465 mg
- Fiber: 4 g
- Sugar: 7 g
