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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)
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Other Recipes from this Episode
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