Chicken Scotch bonnet or habaneros Yellow and green onions Ginger Garlic Brown sugar Spices Soy sauce Lime juice Olive oil Dark or spiced rum
1
Toss the peppers, onion, green onions, ginger, garlic, sugar and spices into a food processor. Blend until everything roughly combines.
2
As the machine runs, add soy sauce, rum, lime juice and olive oil. When you remove the lid from the food processor, it will smell intensely peppery so watch your eyes.
3
Pour over chicken and turn a few times to ensure it's well-coated. Refrigerate for at least four hours, preferably overnight.
4
Heat grill with hot and low zones. Place chicken skin-side down on the hot side of the grill, cover and cook until grill marks appear, about three to five minutes.
5
Flip the chicken and move to the cooler side of the grill. Continue to cook until the chicken reaches the right internal temperature.