- 1 onion, finely chopped
- 1/2 cup finely chopped scallions, including green parts
- 2 tsp fresh thyme leaves
- 2 tsp salt
- 1 tsp ground Jamaican allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 4 to 6 Scotch bonnet or habanero chillies, minced fine
- 1 tsp freshly ground black pepper
Assemble your ingredients.
In our case, we didn't have Jamaican allspice so we used 'regular' allspice which, by all accounts, is nowhere near as good. Also, we had to use serrano chillies as we couldn't find any habaneros on short notice. I know, I know, 'not authentic'. Believe me, if I lived in a place where it didn't snow in May regularly, I would have better access to some of these things.
Mix the dry ingredients. Sort of 'curry-esque' at this point.
Finely chop your peppers. Be careful not to touch your eyes (or any other sensitive body parts) during or after cutting hot peppers.
Grind up all ingredients and make a paste.
Mix the paste with your chicken and give it an even coating. Let it marinate for 3-4 hours in the fridge.
Grill over medium heat.
Serve with rice and beans, some grilled plantain and a Red Stripe or six. Enjoy.