- 8 scallions, chopped coarse
- 1/4 cup vegetable oil
- 2 habanero chilies, stemmed and seeded
- 1 (1-inch) fresh ginger, peeled and sliced 1/4 inch thick
- 2 tablespoons molasses
- 3 garlic cloves, peeled
- 1 tablespoon thyme
- 2 teaspoons allspice
- 1/4 teaspoon cardamom
- 1 teaspoon coarse salt
- 4 pounds bone-in, skin-on chicken pieces (split breasts, thighs)
- lime wedges for serving
- Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer 1/2 cup mixture to slow cooker; reserve remaining mixture.
- Add chicken to slow cooker and coat evenly with scallion mixture. cover and cook until chick is tender, about 4- 6 hours on low.
- Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charred and and crisp, about 10-15 minutes. Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5-10 minutes. Serve with lime wedges.
A few notes:
- If you aren’t into spicy, omit the habanero peppers.
- If you accidentally over spice your sauce, add a few dashes of lime to neutralize some of the heat or add in pureed cucumbers to cool down the heat.
- I recommend doubling the marinating sauce so you have plenty to brush on the chicken for broiling step.
- Tweaks I made: I added cardamom and used fresh thyme over dried thyme.