Ingredients:
- 1 large onion, roughly chopped
- 3 scallions, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 scotch bonnets, roughly chopped (3 if you want more spice)
- Juice of 1 orange, or 1/3 cup of high-quality orange juice
- 1 inch of ginger, roughly chopped
- 1 tbl Allspice
- 1 tbl Five Spice
- 1 tbl fresh thyme or 1 tsp dry thyme
- 1 heaping tbl Soul to Belly™ Black Garlic Paste
- 2 tsp black garlic salt
- 1/2 cup low sodium soy sauce (low sodium allows better control of salt content)
- 1 tbl Vegetable oil
- 8-12 Bone in, skin on chicken thighs
Instructions:
- Put all ingredients, except for the chicken, in a blender or food processor and gently blend or pulse to make a paste. Make sure the top of the blender is on so you don’t splatter your whole kitchen...(Speaking from personal experience.)
- Pour marinade into a bowl and add chicken. To protect yourself from touching the scotch bonnets, you can wear gloves for this next part.
- Mix and rub super well, like the chicken has had a rough day and needs a deep tissue massage. Make sure you also get the marinade under the skin. Cover the bowl and refrigerate for 24-48 hours.
- Prepare a grill for medium direct heat. Grill chicken skin side down first and flip every 10 minutes until chicken hits 165 Degrees Fahrenheit.
- Remove chicken from the grill and rest for 7-10 minutes.
- Enjoy it with your favorite Jamaican side dishes! We love rice and peas!
