You would think that with this sitting in my fridge for hours I would remember to take a picture of the finished product, but sorry, no such luck, it was eaten too quickly!
the goods:
1 habanero chile, stemmed
1 bunch scallions, cut into pieces
2 cloves garlic, smashed and peeled
1 and 1/2 teaspoons dried thyme
2 tablespoons packed dark-brown sugar
1 tablespoon ground allspice
2 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons vegetable oil
3 to 4 pounds chicken pieces
In a blender or food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).
Heat grill to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 minutes.
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