Ingredients

• 6 medium green onions
• 1 small onion
• 2 teaspoons fresh ginger
• 3 garlic cloves
• 2 habanero or 1 scotch bonnet chili pepper
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 tablespoon canola oil
• 2 tablespoons brown sugar
• 1 teaspoon kosher or sea salt
• 2 teaspoons fresh thyme
• 1 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cinnamon
• 1-1/2 pounds boneless, skinless chicken thighs

Preparation

1. Coarsely chop the green and yellow onions. Peel and chop the ginger. Mince the garlic cloves. Seed and chop the hot peppers.
2. Place all ingredients, except chicken, in a food processor and process until smooth.
3. Place chicken and blended mixture in a dish or large zip-top bag. Seal and refrigerate to marinate for 3 to 24 hours.
4. Remove chicken from the container and discard remaining marinade.
5. Heat a grill on medium-high heat. Oil the grill rack, then add chicken and cook on each side for about 10 to 12 minutes. Chicken should reach 165° F before removing from the grill.

Helpful hints

• Use a grill pan if grill is not available to get char marks on chicken.
• If substituting pork for chicken cook to 160° F.
• If habanera and scotch bonnet peppers are unavailable substitute with your favorite hot chili.