Authentic bone-in chicken thighs marinated in a scotch bonnet and pimento spice rub.
Hands-free mode with voice commands & timers
No ratings yet
In a food processor or blender, combine the Scotch Bonnet peppers, scallions, garlic, ginger, pimento, brown sugar, thyme, soy sauce, lime juice, and oil.
Pulse the mixture until it forms a thick, slightly chunky paste, ensuring all spices are well incorporated.
Clean the chicken thighs and pat them dry with paper towels; use a knife to make small shallow slits in the meat to allow the marinade to penetrate.
Place the chicken in a large glass bowl or heavy-duty zip-top bag and pour the marinade over it, rubbing it thoroughly into the skin and slits.
Cover and refrigerate for at least 12 hours, though 24 hours is preferred for the most authentic and deep flavor profile.
Preheat your grill to medium-high heat (about 375°F) and lightly oil the grates to prevent sticking.
Grill the chicken skin-side down first to get a nice char, then flip and cook for 30-40 minutes until the internal temperature reaches 165°F.
Remove from the heat and let the chicken rest for 10 minutes before serving to ensure the juices redistribute.
