A spicy mashup using Ethiopian berbere spice blend alongside traditional jerk aromatics.
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In a large bowl, combine the Berbere spice, minced Scotch bonnets, ginger, garlic, allspice, soy sauce, lime juice, brown sugar, thyme, and vegetable oil to create a thick paste.
Pat the chicken thighs dry with paper towels and make two shallow diagonal slashes in the skin of each piece.
Rub the marinade thoroughly over the chicken, ensuring the paste gets into the slashes and under the skin.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is preferred for maximum flavor penetration.
Preheat your grill or oven to 375°F (190°C). If using an oven, place the chicken on a wire rack over a baking sheet.
Cook the chicken for 35 to 45 minutes, turning occasionally if grilling, until the internal temperature reaches 165°F (74°C).
During the last 10 minutes of cooking, garnish with the chopped green onions to allow them to slightly char and soften.
Remove from heat and let the chicken rest for 5-10 minutes before serving to keep the juices locked in.
