Chicken Scotch bonnet or habaneros Yellow and green onions Ginger Garlic Brown sugar Spices Soy sauce Lime juice Olive oil Dark or spiced rum
Toss the peppers, onion, green onions, ginger, garlic, sugar and spices into a food processor. Blend until everything roughly combines.
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.
Pour over chicken and turn a few times to ensure it's well-coated. Refrigerate for at least four hours, preferably overnight.
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.
Flip the chicken and move to the cooler side of the grill. Continue to cook until the chicken reaches the right internal temperature.