Cooking Instructions
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Step 1
Start by roughly chopping the
Fresh Thyme (6 sprigs)
,
Scallions (1 bunch)
,
Garlic (3 cloves)
,
Scotch Bonnet Pepper (1)
,
Onion (1)
, and
Fresh Ginger (1 Tbsp)
.
Step 2
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)
, and
Ground Allspice (1 tsp)
.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Continue to cook for 1 hour and 10 minutes over low heat, then serve.
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