1 Tablespoon ground ginger
1 tablespoon onion powder
1 teaspoon powdered mustard
1 1/2 teaspoon ground allspice
1 1/2 teaspoons ground thyme
1 teaspoon ground habanero
1 teaspoon garlic powder
1 teaspoon ground cloves
1/2 teaspoon coarsely ground pepper
Combine all ingredients and let sit for an hour before using.
Store in a tightly closed jar in a cool place.
6 scallions, greens only, thinly sliced
2 large shallots, finely minced
2 large cloves of garlic, finely minced
1 tablespoon finely minced fresh ginger
1 tablespoon seeded, ribbed and finely minced Scotch Bonnet pepper
1 tablespoon ground allspice
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 tablespoon dark-brown sugar
1/2 cup fresh orange juice
1/2 cup rice vinegar
1/4 cup red-wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper. Mix thoroughly. Whisk in orange juice, vinegars, and soy sauce. Slowly drizzle in oil, whisking constantly. Add the reserved scallion mixture; stir to combine. Let rest at least one hour.
Wash mat well, pat dry and place in a bowl. Add sauce; rub in well. Cover and refrigerate overnight.
Preheat oven to 350. Remove marinated chicken to a shallow roasting pan. Prebake for 45 minutes, turning and basting occaisionally.
Prepare hot coals for grilling.
Grill meat over medium heat for 25 to 30 minutes, turning 4 or 5 times, and dabbing with remaining marinade.
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