once upon a chef
– 1 small yellow onion, cut into large chunks – 2 scallions, quartered – 1 Scotch bonnet or Habanero chili pepper, seeded and roughly chopped – 1 garlic clove, peeled – 1 teaspoon Asian five-spice powder – ½ teaspoon allspice – ½ teaspoon dried thyme – ½ teaspoon ground nutmeg – ¾ teaspoon salt – ¼ cup soy sauce (use gluten-free if needed) – ½ tablespoon vegetable oil – 2½ to 3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks or breasts)
Begin by making the marinade. Combine all of the ingredients except for the chicken in a food processor.
Place the chicken and marinade in a Ziploc freezer bag and let it marinate in the refrigerator at least eight hours or overnight.
When you’re ready to eat, preheat your grill to medium-high. Cook the chicken until the skin is brown and crispy, then turn the heat down or move the chicken to a cooler part of the grill to finish cooking