Ingredients Jump to Instructions ↓

  1. 1 tablespoon allspice

  2. 1 tablespoon thyme

  3. 1 tablespoon salt

  4. 1 tablespoon garlic powder

  5. 1 tablespoon sugar

  6. 1 1/2 teaspoons cayenne

  7. 1 1/2 teaspoons black pepper

  8. 1 1/2 teaspoons sage

  9. 1 teaspoon ginger

  10. 3/4 teaspoon nutmeg

  11. 3/4 teaspoon cinnamon WET INGREDIENTS:

  12. 1/4 cup olive oil

  13. 1/4 cup soy sauce

  14. 3/4 cup white vinegar

  15. 1/2 cup orange juice juice of one lime --

  16. 2 habanero peppers -- minced

  17. 3 green onions -- minced

  18. 1 cup yellow onion -- finely chopped garlic -- minced chicken or pork

Instructions Jump to Ingredients ↑

  1. Preparation : Mix dry ingredients. Add liquid ingredients, mix with whisk. Add peppers, onions, and minced garlic. Reserve enough marinade for basting on the grill. Wash and stab chicken pieces with a fork (pork can be used as well). Marinate chicken for 1 hour at room temperature, or a few hours to overnight in the fridge. Pork marinates very fast, and it will be HOT if you marinate overnight. Ingredients can be modified depending on how hot you like it--if you like it HOT (with a capital H-O-T), use more habaneros, lots of Melinda's hot sauce, and marinate overnight. If you want to tone it down a bit, use milder peppers (serrano or jalapeno) and reduce marinating time. Grill chicken (or pork), basting with reserved marinade, or bake at 400F. (40 minutes or more for chicken, 30 minutes for thin cuts of pork). The reserved marinade is also great brushed on red/yellow bell peppers which you grill along with the chicken. Grab a cold beer, and enjoy


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