2 pounds chicken, cut into 10 pieces
1 Tbls all spice
1 tsp black pepper
1/2 tsp cinnamon
1 medium onion, chopped
2 red bell peppers, chopped
4 scallions, chopped
2 cloves garlic, chopped
1 scotch bonnet or habanero pepper
4 fresh thyme sprigs
1/4 c fresh lime juice, about 5 limes
1/4 c extra-virgin olive oil, plus 3 Tbls for frying
1/2 stick unsalted butter, softened
Kosher salt
Cilantro leaves, for garnish
Rinse and dry the chicken pieces.
To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it.
Heat the oven to 375 degrees F.
Put the remaining 3 tablespoons oil in a large saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.
We served this chicken over a salad of spinach leaves, grape/cherry tomatoes, hard-boiled eggs, cheese. We made a avocado ranch dressing to serve on top of it all.
Tags: grill