Rose & Steve's Recipes

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Ingredients

  1 medium onion, coarsely chopped
  3 medium scallions, chopped
  2 Scotch bonnet chiles, chopped
  2 garlic cloves, chopped
  2 tblsp brown (preferably palm) sugar
  1" of ginger root
  1 tablespoon five-spice powder
  1 tablespoon allspice berries, coarsely ground
  1 tablespoon coarsely ground pepper
  1 tablespoon cinnamon
  1 teaspoon dried thyme, crumbled
  1 teaspoon freshly grated nutmeg
  1 teaspoon salt
  1/2 cup soy sauce
  1 tablespoon vegetable oil
  Two 3 1/2- to 4-pound chickens, quartered

Directions

  Step 1

In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.

  Step 2

  Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.