- Servings: 4
|¼ cup||Vegetable Oil|
|1 Tbsp||Fresh Thyme, minced|
|1 Tbsp||Fresh Rosemary, minced|
|1 Tbsp||Brown Sugar|
|4||Green Onions, minced|
|3 cloves||Garlic, minced|
|1½ tsp||Ground Allspice|
|1||Scotch Bonnet (or Habanero) Pepper, minced|
|8||Chicken Thighs, bone-in and skin-on|
|Freshly Ground Black Pepper|
|Green Onions, for garnish|
|Lime Wedges, for garnish|
|Orange Wedges, for garnish|
Add lime juice, orange juice, oil, thyme, rosemary, brown sugar, green onions, garlic, allspice, and Scotch Bonnet pepper to a nonreactive baking dish large enough to hold all the chicken, and mix well.
Add chicken thighs and turn to coat. Cover and marinate for 3-5 hours in the refrigerator.
Preheat grill to medium-high.
Remove chicken from marinade, discarding marinade, and season chicken with salt and pepper on both sides.
Grill thighs, skin side down for about 10 minutes.
Turn chicken and place on side of grill (or cooler part) and close cover of grill.
Continue cooking for another 10-15 minutes, or until completely cooked through.
Garnish with green onions, lime wedges, and orange wedges.