6 chicken thighs, skin on
Lime wedges for serving
6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large cloves of garlic, finely minced
1 tablespoon finely minced fresh ginger
1 tablespoon seeded, finely minced Serrano or habanero chili
1 tablespoon ground allspice
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves
1 tablespoon dark-brown sugar
1/2 cup fresh orange juice
Juice of 1 lime
1/4 cup red-wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
Puree all ingredients for the marinade together until smooth. Marinate the chicken thighs overnight.
Preheat your grill to medium. Rub your grill with olive oil. Remove the chicken thighs from the marinade and place onto the grill. Cook for 15-20 minutes, covered, turning once, or until cooked through.
Serve with lime wedges.