Start by roughly chopping the
Fresh Thyme (6 sprigs)
Scallions (1 bunch)
Garlic (3 cloves)
Scotch Bonnet Pepper (1)
Fresh Ginger (1 Tbsp)
Place all the chopped vegetables into a food processor,
Ground Cinnamon (1/4 tsp)
Ground Nutmeg (1/4 tsp)
Dark Soy Sauce (1 1/2 Tbsp)
Brown Sugar (1 Tbsp)
Freshly Ground Black Pepper (1/4 tsp)
Orange Juice (1/4 cup)
Distilled White Vinegar (1/4 cup)
Ground Allspice (1 tsp)
Pulse all the ingredients a few times to break it down, then pulse until reached the desired consistency, depending on if you want a more textured marinade or pureed.
In a large bowl pour the marinade all over the
Bone-In, Skin-On Chicken Legs (6)
and mix thoroughly. Place some cling wrap over the bowl and let it marinate at least 2 hours. If you want to heighten the flavor, make cuts on the chicken with a knife to allow the marinade to penetrate.
Place your marinated chicken on a preheated grill over indirect heat. Close the grill and let it cook flipping every so often. Use the leftover marinade to baste the chicken as it cooks.
Continue to cook for 1 hour and 10 minutes over low heat, then serve.