In a blender or food processor, combine all the spices, peppers, garlic, onion, ginger, brown sugar, soy sauce, lime juice, oil, salt, pepper, green onions, and vinegar (if using). Blend until smooth into a thick, spicy paste.
2. Marinate the Chicken
Rub the marinade thoroughly over the chicken, getting under the skin if possible. Place chicken in a large bowl or ziplock bag, cover, and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
3. Cook the Chicken
Grill Method: Preheat grill to medium-high. Grill chicken 6–8 minutes per side, turning occasionally, until internal temperature reaches 75°C (165°F) and skin is charred and crispy.
Oven Method: Preheat oven to 200°C (400°F). Place chicken on a baking tray lined with foil or parchment. Bake 35–45 minutes, turning halfway, until cooked through and caramelized. Optional: broil at the end for extra char.
4. Serve
Let chicken rest for a few minutes before serving. Pair with rice and peas, fried plantains, or fresh mango salsa for a complete Caribbean meal.
Tips & Variations
