Ingredients:
0.17 oz Ground coriander
0.17 oz Ground allspice
0.5 oz Dried thyme
0.5 oz Ground pepper
0.33 oz Salt
0.5 oz Brown sugar
3 oz Serrano chilies, stemmed and seeded
2 oz Habanero, stemmed and seeded
2 oz Scallions
1.5 oz Garlic cloves
8 oz Onion chopped
1.5 oz Canola oil
1 oz Soy sauce
1 oz Grated lime zest (from two limes)
2.7 oz Lime juice
0.5 oz Apple cider vinegar
1 oz Fresh ginger peeled and diced
2 oz Honey
1.5 lb Chicken thighs, skin on bone in
Instructions:
Blend all ingredients (except honey and chicken) until it forms a smooth paste that is fragrant. Place the chicken in a large, ziplock plastic bag along with the marinade and shake until the chicken is evenly coated. Or you may toss chicken in a bowl with marinade till evenly coated then cover tightly with plastic wrap. Leave to marinade at least 5 hours or overnight. I prefer to leave it over night for that extra kick.
When ready to cook, preheat the oven to 425 degrees and place the baking rack in the middle of the oven. Bake the chicken for 35 minutes or till 160F. Coat the chicken with honey turn oven to broil and let them darken and get sticky. Be careful not to burn because broil can do this in the matter of seconds if not attended properly. Alternatively you can cook the on a grill which is my preferred method due to the amount of char flavor it adds Then serve with desired sides.
Notes:
I also love to make this using chicken wings, it makes for a great party food that way. If you want your chicken to be spicier then leave the seeds in the chilies while making the marinade. Sadly I did not get the picture yet for this one but I will get one soon.