• 6 green onions (white and green parts), coarsely chopped
• 4 Scotch bonnet or habanero peppers, coarsely chopped
• 4 sprigs fresh cilantro
• 4 cloves garlic, coarsely chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon minced gingerroot
• 1 tablespoon ground allspice*
• 2 teaspoons each dried oregano and sweet paprika
• 1 teaspoon each ground coriander, ground cloves, freshly grated nutmeg, and salt
• 1/3 cup freshly squeezed lime juice (about 3 limes)
• 2 tablespoons each soy sauce and olive oil
• 4 pounds bone-in, skin-on chicken thighs
• Sea salt
• Lime wedges

• 6 green onions (white and green parts), coarsely chopped
• 4 Scotch bonnet or habanero peppers, coarsely chopped
• 4 sprigs fresh cilantro
• 4 cloves garlic, coarsely chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon minced ginger root
• 1 tablespoon ground allspice*
• 2 teaspoons each dried oregano and sweet paprika
• 1 teaspoon each ground coriander, ground cloves, freshly grated nutmeg, and salt
• 1/3 cup freshly squeezed lime juice (about 3 limes)
• 2 tablespoons each soy sauce and olive oil
• 4 pounds bone-in, skin-on chicken thighs
• Sea salt
• Lime wedges

Preparation

1. In food processor fitted with the metal blade, combine green onions, Scotch bonnet peppers, cilantro, garlic, thyme, ginger root, allspice, oregano, paprika, coriander, cloves, nutmeg, and salt. Pulse until finely chopped, about 12 times, scraping down side of bowl as necessary. Add lime juice, soy sauce, and oil, and process until incorporated.
2. Place one layer of chicken in a large nonreactive bowl or dish, and cover with some of the marinade, rubbing it into the skin. Repeat layering with chicken and marinade, and pour any remaining marinade over top when completed. Cover and refrigerate at least four hours or up to overnight.
3. When you are ready to cook, preheat barbecue to high. Place chicken on preheated barbecue and grill, turning once, until instant-read thermometer inserted into thickest part of thigh registers 165 degrees Fahrenheit. Season to taste with sea salt. Serve immediately with lime wedges.