- 10 scallions, whites and pale green parts only, minced
- 4 cloves garlic, crushed
- 2" ginger, minced
- 1 habanero, seeded, minced
- 1/2 cup white wine vinegar
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 2 tbsp brown sugar
- 3 tbsp minced cilantro
- 3 tsp dry thyme
- 1/4 tsp allspice
- salt and pepper
- 8 chicken thighs
- 1 tbsp olive oil
- plain yogurt
- Combine the scallions, garlic, ginger, habanero, vinegar, lime, soy sauce, brown sugar, cilantro, thyme, and allspice in the food processor. Puree. Season the mixture with salt and pepper.
- Rub the mixture on to the chicken pieces. Chill overnight.
- Let the chicken sit at room temperature for 30 minutes. Preheat the oven to 350 F.
- Heat the oil in a skillet and brown the chicken on all sides for a few minutes.
- Place the chicken in a large pan and bake for 30 to 45 minutes, checking frequently to test whether its done.
- Serve with the yogurt.