Ingredients:

  • 2 Scotch bonnet peppers, seeded and chopped
  • 3 stalks green onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp brown coconut sugar
  • 1 tbsp ground allspice
  • 1 tsp cinnamon
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil

Instructions:

  1. Combine all marinade ingredients in a blender. Pulse until the mixture forms a thick, slightly textured paste, ensuring the Scotch bonnet peppers are fully incorporated.
  2. Pat the chicken thighs dry with paper towels. Rub the marinade generously under the skin and over every surface of the meat.
  3. Seal the chicken in a bag and refrigerate for at least 4 hours, though 24 hours is ideal for deepest flavor penetration.
  4. Heat olive oil in a skillet over medium-high heat. Sear the chicken skin-side down for 5-7 minutes until the skin is mahogany-colored and releases easily from the pan.
  5. Transfer the seared chicken to a wire rack over a baking sheet. Bake at 400°F (200°C) for 25-30 minutes until the thickest part of the thigh reaches 170°F (77°C).
  6. Let the meat rest for 10 minutes to allow juices to redistribute before serving.