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Kitchen Guy's
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5 pounds chicken thighs, bone-in, skin on
1 large scallion, bunch 2 medium shallots, peeled and halved 4 habañero chile, dried, stems removed 1 ginger root, fresh, about 2 inches long 6 medium garlic cloves, peeled 1/4 cup thyme leaves, or 1 tablespoon dried 2 tablespoons allspice, ground, plus additional for sprinkling |
2 tablespoons soy sauce
2 tablespoons brown sugar, dark 1 tablespoon salt, plus additional for sprinkling 1 tablespoon black pepper 1/2 cup vegetable oil 1 tablespoon apple cider vinegar lime juice, from 2 fresh limes
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Here's how to make it:
At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate for at least 12 hours but up to 36 hours. Bring chicken to room temperature before cooking and lightly sprinkle with more salt and ground allspice. Bake chicken in a preheated 375 oven for about 45 minutes.
Send your questions and comments to me at chefjim@kitchenguy.biz