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Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 tbsp. ground allspice

  3. 1 tbsp. dried thyme

  4. 1 1/2 tsp. cayenne pepper

  5. 1 1/2 tsp. ground sage

  6. 3/4 tsp. ground nutmeg

  7. 3/4 tsp. ground cinnamon

  8. 2 tbsp. garlic powder

  9. 1 tbsp. sugar

  10. 1 1/2 tsp. pepper

  11. 1/4 cup olive oil

  12. 1/4 cup soy sauce

  13. 3/4 cup vinegar

  14. 1/2 cup orange juice

  15. 2 tbsp. lime juice

  16. 3 green onions, finely chopped

  17. 1 cup finely chopped onion

  18. 1 habanero chili, stemmed, seeded and finely chpped

  19. 3 to 3 1/2 pounds chicken pieces(breasts, drumsticks, thighs)

Instructions Jump to Ingredients ↑

  1. Stir together the allspice, thyme, cayenne, sage, nutmeg, cinnamon, garlic powder, sugar and pepper in a large bowl. Gradually whisk in the olive oil, soy sauce, vinegar, orange juice and lime juice. Stir in the green onions, onion and habanero. Add the chicken, turning to coat. Cover and let the chicken marinate at least 1 hour at room temperature.

  2. Prepare the grill. Remove the chicken from the marinade and arrange on an oiled grill rack. Grill the chicken about 6 minutes per side until cooked through, basting frequently with the marinade. Pour any remaining marinade into a saucepan and heat to a boil. Serve the chicken with the hot marinade on the side for dipping.

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