Ingredients

• 1.5 kg Whole chicken, cut into 8 pieces (or bone-in, skin-on thighs/drumsticks)
• 2-3 pieces Scotch Bonnet peppers (adjust to taste)
• 6 stalks Scallions
• 5 cm Fresh ginger, chopped
• 4 cloves Garlic, cloves
• 2 tablespoons Fresh thyme, leaves
• 1 tablespoon Allspice berries (whole, crushed)
• 0.5 teaspoon Grated nutmeg
• 0.5 teaspoon Ground cinnamon
• 2 tablespoons Brown sugar
• 60 ml Fresh lime juice
• 30 ml Apple cider vinegar
• 30 ml Soy sauce
• 30 ml Vegetable oil
• 2 pieces Oranges, halved
• 2 pieces Limes, halved
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper

Instructions

1. 1

   In a blender, combine the Scotch Bonnet peppers (remove seeds for less heat, if desired), scallions, ginger, garlic, thyme, allspice, nutmeg, cinnamon, brown sugar, lime juice, vinegar, soy sauce, vegetable oil, salt, and pepper. Blend until a smooth paste forms.

2. 2

   Pat the chicken pieces dry with paper towels. Make deep incisions in the flesh of the chicken pieces to allow the marinade to penetrate well.

3. 3

   Generously coat the chicken with the marinade, ensuring it gets into the incisions. Place the chicken in a large freezer bag or dish, cover, and refrigerate for at least 4 hours, ideally overnight.

4. 4

   Preheat the grill to medium-indirect heat (around 190-200°C or 375-400°F). Set up a direct heat zone and an indirect heat zone.

5. 5

   Place the chicken on the indirect heat zone. Close the lid and cook for 25-30 minutes, flipping halfway through, until the internal temperature reaches about 70°C (160°F).

6. 6

   Move the chicken to the direct heat zone. Grill each side for 3-5 minutes, until the skin is crispy and well-charred, and the internal temperature reaches 74°C (165°F). Baste with remaining marinade if desired (use a fresh brush to avoid contamination).

7. 7

   During the last 10 minutes of chicken cooking, place the orange and lime halves on the direct heat zone, cut-side down. Grill for 3-4 minutes until lightly charred and juicy.

8. 8

   Remove chicken from the grill and let rest for 5-10 minutes before serving. Serve hot with the grilled citrus squeezed over the chicken.