- 8 Chicken Thighs (about 2 lb / 900 g)
- 2 tbps EVOO
- 2 tbsp fresh Lime Juice
- 2 tbsp Maple Syrup (or Honey)
- 2 tbsp Soy Sauce
- 2 tsp fresh Ginger, grated
- 1–2 Scotch Bonnet or Habanero peppers, deseeded and finely minced (adjust to spice tolerance)
- 4 Scallions, green tops only, thinly sliced
- 1 tsp Allspice
- 1 tsp Smoked Paprika
- 1 tsp Cinnamon
- 1 tsp Thyme (or 2 tsp fresh)
- ½ tsp Nutmeg
- ½ tsp Black Pepper
- ½ tsp Salt
- Prepare Marinade
In a bowl, whisk together olive oil, lime juice, maple syrup, tamari, ginger, chili, scallion greens, and all spices/herbs. - Marinate the Chicken
Place chicken thighs in a resealable bag or shallow dish. Pour marinade over them, coat well, and refrigerate for 2-4 hours. - Cook (choose your method):
- Grill: Preheat grill to medium-high. Cook thighs 5–6 minutes per side until cooked through (internal temp 165°F / 74°C).
- Oven: Preheat oven to 400°F (200°C). Arrange thighs on a parchment-lined sheet and bake 22–25 minutes, turning once.
- Stovetop: Heat a skillet over medium-high, sear thighs 5–6 minutes per side, lower heat, cover, and cook until done.