Ingredients

5 bunches whole scallions, finely chopped
3 large cloves garlic, minced
3 Scotch bonnet peppers, seeded and minced
2 sprigs fresh thyme
1/4 cup ground allspice (dry pimento berries)
2 tablespoons freshly ground black pepper
1 1/4 tablespoons salt
1 cup water
5 pounds chicken thighs or 2 whole chickens cut into quarters (dark meat tastes better)

Instructions

Combine the ingredients (except the water and chicken) in

a large bowl. Then add the water to create a paste. You should then add the chicken and
let it marinate, at least 1 hour or ideally 24 hours in the refrigerator. You can grill or
bake the chicken; ideally you mark the chicken on the grill, and then finish it off in the
oven.