1/2 cup white vinegar
zest and juice of 4 limes
1/4 cup vegetable oil
6 scallions, trimmed and coarsely chopped
3 cloves garlic, coarsely chopped
2 Scotch bonnet peppers, seeded and chopped
1 1/2 inch piece ginger, peeled and chopped
2 tablespoons ground allspice
2 tablespoons ground thyme
2 tablespoons ground cinnamon
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon cayenne pepper
3 pounds chicken thighs
In a food processor or blender, combine the vinegar, lime zest, lime juice, vegetable oil, scallions, garlic, Scotch bonnet peppers, ginger, allspice, thyme, cinnamon, sugar, black pepper, salt and cayenne pepper. Puree until smooth. Place chicken pieces in a medium bowl. Pour marinade over chicken and turn the pieces to coat. Cover and refrigerate for at least 1 hour or overnight if possible. Heat the oven to 350F. Place the chicken pieces on a foil lined baking sheet and cook until the juices run clear when pierced with a fork, 30 to 45 minutes. Makes scant 2 cups sauce and 4 to 6 servings.
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