Source: Joelen’s Culinary Adventures recipe adapted from Bobby Flay
1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large jalapeno pepper, stem and seeds removed (optional)
1 tablespoon fresh ginger, grated or 1/4 tsp. ground ginger
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme (I omitted)
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves (I omitted)
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on
Serve with Mango Cilantro Relish (recipe follows)
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.
To grill – preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
To bake – preheat oven to 350 degrees. Place chicken on baking sheet lined with foil and bake in the preheated oven for 30-35 minutes or until the internal temperature of the chicken reaches 160 degrees.
Mango Cilantro Relish
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper
Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper. This relish can be made ahead.