Ingredients

• 1 Whole Chicken
• 1.5 Tbsp Allspice
• 1.5 Tbsp Black Pepper
• 1 Scotch Bonnet peppers (red or orange), habenero can also be used
• 3 Stems Scallion stems, chopped
• 3 Cloves Garlic roughly chopped
• 1.5 Tbsp Fresh thyme leaves
• 1.5 Tbsp Salt
• 1/4 Cups Neutral oil
• 1 Tbsp Soy sauce
• 1/2 Onion

Method

1. Blend all ingredients (exempt the chicken)
2. Break down the chicken. Try to keep the skin as intact as possible
3. In a large container rub the chicken with the marinade. Try to get marinade under the skin
4. Cover the chicken and let it marinade in the refrigirator for 24 hours
5. Cook in the grill ~300 degress until chicken reacher an internal tempature of 170 degress.

Prep Time 12h Cook Time 1h Total Time 13 Total Yield 4