If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 bunch green onions, white & light green parts cut into 1-inch pieces
5 cloves garlic, peeled
1 inch piece fresh ginger, peeled and cut into slices
2 habanero peppers, stems removed and roughly chopped
1/2 yellow onion, diced
1/4 cup brown sugar
2 teaspoons ground allspice
2 teaspoons ground ginger
2 teaspoons dried thyme
1 teaspoon ground cinnamon
1 tablespoon Kosher salt
Juice of 1 lime
Juice of 1 lemon
1 tablespoon Worcestershire
1/4 cup neutral oil
1/4 cup water
Directions
In a blender, combine everything except drumsticks (cuz that would be a fricking disaster) and blend until smooth – set aside 1/2 cup and reserve
Place chicken in a ziplock bag or shallow dish and add unreserved marinade – be sure all is covered well and refrigerate at least 2 hours or up to overnight
Remove chicken from fridge about 30 minutes prior to cooking
When ready to grill, set grill up for 2 zone cooking – one side is set to medium high and the other to low
Add chicken to the oiled grill and cook, turning often until chicken is charred lightly in spots but looking beautiful, about 10 minutes
Move chicken to the side set to low and brush with reserved marinade
Grill, covered, until chicken is cooked through turning often, another 10 to 15 minutes
