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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
5 bunches whole scallions, finely chopped |
3 large cloves garlic, minced |
3 scotch bonnet peppers, seeded and minced |
2 sprigs fresh thyme |
1/4 cup ground allspice (dry pimento berries) |
2 tablespoons freshly ground black pepper |
1 1/4 tablespoons salt |
1 cup water |
5 pounds chicken thighs or 2 whole chickens cut into quarters (dark meat tastes better) |
Directions:
1. Combine the ingredients (except the water and chicken) in a large bowl. Then add the water to create a paste. You should then add the chicken and let it marinate, at least 1 hour or ideally 24 hours in the refrigerator. You can grill or bake the chicken; ideally you mark the chicken on the grill, and then finish it off in the oven.
2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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