Mix

1/2	onion, roughly chopped
3	green onions, roughly chopped
6	garlic cloves, peeled
2-3	scotch bonnet peppers or jalapeno
1/3 cup	soy sauce
1/2	lime, juiced
1/2 cup	white vinegar
1/2 cup	packed brown sugar
1/2 tsp	ground allspice
1/4 tsp	ground cloves
1/4 tsp	ground cinnamon
2 tsp	dried thyme
2 Tbsp	Bittercube Ginger Allspice Bitters
1 Tbsp	Bittercube Grapefruit Hibiscus Bitters
	Salt & pepper, to taste
4 lbs	chicken legs or thighs

Glass

Garnish

Place all ingredients, except chicken, in a blender or food processor. Blend until smooth in consistency.

Put chicken in a large bowl or shallow dish. Add marinade and toss chicken to coat. Cover with plastic wrap and marinate for a least 4 hours, or overnight.

Oven + grill method:

Preheat the oven to 350°F. Transfer chicken to a foil-lined baking sheet and bake for 35 minutes. Build a medium hot fire in a charcoal grill, or heat a gas grill to medium. Place chicken, skin side down and cook until the marinade forms a crust on the outside; 4-6 minutes. Turn chicken and cover grill. Grill until the chicken reaches an internal temperature of 165°F. While the chicken is finishing on the grill, take any remaining marinade and bring to a boil. Reduce to make a sauce.

Grill method:

Build a medium hot fire in a charcoal grill, or heat a gas grill to medium. Add chicken, skin side down until the marinade forms a crust on the outside; 6-8 minutes. Turn, over grill and continue cooking until cooked through and reaches an internal temperature of 165°F, about 40 minutes. Turning as needed to prevent burning.