1 whole chicken, cut into parts (about 3–4 lbs chicken pieces)

4 to 6 Scotch bonnet peppers, stems removed and chopped

1 small red onion, roughly chopped

4 to 6 cloves garlic, peeled and chopped

4 scallions (green onions), trimmed and chopped

¼ cup soy sauce

¼ cup white or apple cider vinegar

2 tablespoons olive oil

Juice of 1 large orange (about ¾ cup)

Juice of ½ lime

1 tablespoon freshly grated ginger

2 tablespoons brown sugar

1 teaspoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

1 teaspoon salt

1 tablespoon ground black pepper

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In a blender or food processor, combine Scotch bonnet peppers, onion, garlic, scallions, soy sauce, vinegar, olive oil, orange juice, lime juice, ginger, brown sugar, and spices. Blend until smooth.
Make small cuts or shallow slits in the chicken pieces to help the marinade penetrate.
Place the chicken in a large bowl or resealable bag. Pour marinade over the chicken, coat well, and refrigerate for at least 2 hours or overnight.
Grill Method: Preheat grill to medium-high. Oil grates, remove chicken from marinade, and grill for 12–20 minutes, turning occasionally, until internal temperature reaches 165°F (74°C).
Oven Method: Preheat oven to 400°F (204°C). Place chicken on a foil- or parchment-lined baking sheet. Bake 35–40 minutes, until internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes before serving.

For a milder version, reduce or replace Scotch bonnet peppers with a milder chili.
Marinating overnight gives the best flavor.
You can substitute chicken with tofu, tempeh, or vegetables for a vegetarian option.
Add coconut milk for a creamy twist.
Store leftovers in the fridge up to 4 days or freeze for later use.