Make several cuts in the chicken thighs with a knife and place them in a large bowl.
In a blender, combine the spring onions, yellow onion, ginger, garlic, Scotch Bonnet peppers, fresh thyme, brown sugar, soy sauce, Worcestershire sauce, neutral oil, lime zest and juice, ground allspice, cinnamon, cloves, nutmeg, and salt. Blend until the marinade is smooth.
Pour the marinade over the chicken and massage thoroughly to work the flavors into the cuts. Let marinate in the refrigerator for 12 to 24 hours.
Grill the chicken on the barbecue, turning regularly and basting with the marinade halfway through, for about 25 minutes or until the internal temperature reaches 82-85°C. Let rest for a few minutes before serving.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →