1 1/2 cups soy sauce
1 cup lime juice
1 cup ginger, fresh, peeled, thinly slice
1/2 cup garlic, fresh, chopped
4 green onions, roughly cut
2 jalapeno peppers, stem removed
1 cup cider vinegar
1/2 cup dark brown sugar
1/2 vegetable oil
1/4 cup allspice, ground
1 tablespoon light molasses
2 teaspoons cinnamon
2 teaspoons thyme, fresh (1 teaspoon dried), chopped
1 teaspoon black pepper, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon cloves, ground
24 chicken thighs (16-24), skin removed
Place soy sauce, lime juice, ginger, garlic, green onions and
jalapeno peppers in food processor bowl. Puree until smooth.
Transfer to mincing bowl. Stir in vinegar, brown sugar, oil,
allspice, molasses, cinnamon, thyme, black pepper, nutmeg and
cloves. Adjust seasonings to taste with soy sauce, lime juice and
brown sugar. Mixture should be very spicy, gingery and slightly
sweet and sour.
Place chicken in large, heavy resealable plastic bag. Pour marinade
over chicken. Seal bag. Refrigerate two days, turning bag over
occasionally. Remove chicken from marinade. Grill or broil until
cooked through. Turn frequently to avoid charring.
Advance preparation of 48 hours required for marination of chicken.