Ingredients:
4 lbs bone-in chicken pieces (thighs, drumsticks, and wings)
1/2 cup soy sauce
1/4 cup olive oil
1/4 cup brown sugar
1/4 cup white vinegar
4 cloves of garlic, minced
2 tbsp fresh ginger, grated
2 tbsp allspice berries, ground
2 tbsp thyme leaves, chopped
2 tsp salt
1 tsp black pepper
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cayenne pepper (or to taste)
1/4 tsp ground cloves
1/4 tsp ground mace
1/4 tsp ground coriander
1/4 tsp ground cardamom
2-3 scotch bonnet peppers, seeded and chopped (use gloves!)
Instructions:
In a large bowl, mix together soy sauce, olive oil, brown sugar, white vinegar, garlic, ginger, allspice, thyme, salt, black pepper, cinnamon, nutmeg, cayenne pepper, cloves, mace, coriander, and cardamom.
Add the chicken pieces to the marinade, making sure that each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
Preheat the grill to medium-high heat.
Grill the chicken for about 10-12 minutes per side, or until cooked through and the internal temperature reaches 165°F.
Serve with rice and peas, and fried plantains.
