1 Scotch Bonnet (Habanero) or other hot pepper, seeded and chopped 8 scallions, trimmed and chopped 2 cloves garlic ¼ cup vinegar ¼ cup oil 1 tablespoon soy sauce (optional) 1 teaspoon thyme 1 tablespoon (or more) powdered allspice ½ teaspoon cinnamon 1 tablespoon brown sugar 1 teaspoon salt 6 large boneless chicken thighs
Put the pepper, scallions, garlic, vinegar, oil, soy sauce, thyme, allspice, cinnamon, brown sugar, and salt into a blender and whizz until they have formed a sauce. Place the chicken thighs in a dish and pour the sauce over them. Leave for at least an hour—longer is better—turning once or twice. Heat the broiler or a charcoal grill. Broil or grill the chicken pieces for 15–20 minutes or until done. Turn once or twice to cook each side. In Jamaica, pork is also cooked this way, as well as fish or sausage. The usual accompaniment is festival—a sort of fried dough. Rice with or without beans is also a good supper side dish. Serves 4–6.