Ingredients

• 5 bunches whole scallions, finely chopped
• 3 large cloves garlic, minced
• 3 Scotch bonnet peppers, seeded and minced
• 2 sprigs fresh thyme
• 1/4 cup ground allspice (dry pimento berries)
• 2 tablespoons freshly ground black pepper
• 1 1/4 tablespoons salt
• 1 cup water
• 5 pounds chicken thighs or 2 whole chickens cut into quarters (dark meat tastes better)

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Instructions

1. Combine the ingredients (except the water and chicken) in a large bowl. Then add the water to create a paste. You should then add the chicken and let it marinate, at least 1 hour or ideally 24 hours in the refrigerator. You can grill or bake the chicken; ideally you mark the chicken on the grill, and then finish it off in the oven.