Trav
07-02-2013, 11:00 AM
1/2 cup canola oil
1/2 cup lime juice
4 tbsp. dark brown sugar
2 tbsp. apple cider vinegar
2 tbsp. dried thyme
2 tbsp. soy sauce
4 tsp. ground allspice
8 cloves garlic
4 habanero chiles, stemmed (Remove Seeds)
8 scallions, roughly chopped
2 shallots, roughly chopped
1 1" piece ginger, peeled and roughly chopped
Kosher salt and freshly ground black pepper, to taste
8 whole skin-on, bone-in chicken legs and thighs
Combine the oil, lime juice, sugar, vinegar, thyme, soy sauce, allspice, garlic, chiles, scallions, shallots, ginger, and salt and pepper in the bowl of a food processor and process until smooth. Place chicken in a 9" x 13" baking dish and pour marinade over it; massage marinade into chicken, making sure to push it under the skin. Cover chicken with plastic wrap and refrigerate for 8 hours or overnight.
1/2 cup lime juice
4 tbsp. dark brown sugar
2 tbsp. apple cider vinegar
2 tbsp. dried thyme
2 tbsp. soy sauce
4 tsp. ground allspice
8 cloves garlic
4 habanero chiles, stemmed (Remove Seeds)
8 scallions, roughly chopped
2 shallots, roughly chopped
1 1" piece ginger, peeled and roughly chopped
Kosher salt and freshly ground black pepper, to taste
8 whole skin-on, bone-in chicken legs and thighs
Combine the oil, lime juice, sugar, vinegar, thyme, soy sauce, allspice, garlic, chiles, scallions, shallots, ginger, and salt and pepper in the bowl of a food processor and process until smooth. Place chicken in a 9" x 13" baking dish and pour marinade over it; massage marinade into chicken, making sure to push it under the skin. Cover chicken with plastic wrap and refrigerate for 8 hours or overnight.