Step 1

Make the marinade: In the bowl of a food processor, combine all of the ingredients except for the chicken. Process until the vegetables are finely puréed and the mixture is relatively smooth (the texture will be slightly gritty). Place the chicken pieces and the marinade in a large Ziploc bag; squeeze air out and seal tightly. Mash the chicken around to coat evenly with the marinade. Place the bag in a bowl (in case of leakage) and let marinate in the refrigerator for at least 8 hours or overnight. Allow the chicken to come to room temperature before grilling.

Step 2

Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the chicken on the grill skin side down, making sure it is well coated with marinade for maximum flavor (discard any leftover marinade). Cover and cook, turning occasionally, until the skin is browned and crisp but not charred, about 10 minutes. Turn the chicken pieces skin side up and either turn the heat down to medium-low or move the chicken to a cooler part of the grill. Continue cooking, covered, until the chicken is cooked through, about 15 minutes more. Serve immediately.

Step 3

Note: Be extremely careful when working with Scotch Bonnet or Habanero peppers. They are extremely hot and if you touch your eyes, it will be very painful. Wear disposable gloves or be sure to wash your hands well when you’re done. You can use more or fewer peppers depending on how fiery you like your chicken.

Step 4

Note: I recommend using bone-in chicken thighs and drumsticks for this recipe, mostly because the flavor is better but also because they are much easier to cook on the grill. Bone-in chicken breasts can be tricky; if you want to use them, look for smaller ones so they won't burn on the outside before the inside is fully cooked. Or you can start them on the grill and finish them in the oven.