Instructions

Combine soy sauce, lime juice, salt, garlic, cinnamon, sugar, pepper, nutmeg, allspice, cumin, thyme, coriander, Scotch bonnet peppers, and oil in a blender or food processer and pulse to create a wet paste.

Place chicken thighs and paste in a large mixing bowl and work with your hands until the thighs are completely coated in the paste. Move chicken to a large resealable bag, seal while removing as much air as possible then refrigerate for at least 4 hours.

Prepare grill for two-zone cooking, placing pre-heated Kingsford^® charcoal briquets on one half of the grill’s charcoal grate to create a hot and a cool side. Replace the main cooking grate and adjust bottom vents to bring the grill temperature to approximately 400°F.

Remove chicken thighs from the bag and place on the hot side of the grill. Cook while turning every 2–3 minutes until the skin is crisp and the chicken is nicely browned. If the chicken begins to burn, simply move it to the cool side of the grill and cover the grill to allow it to continue cooking. Once it reaches an internal temperature of 165°F remove the chicken from the grill and serve immediately.