In a food processor, combine onion, green onions, chilies, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg and ½ teaspoon kosher salt; process to a coarse paste. With machine...

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Serves 6 to 8

1 medium onion, coarsely chopped

3 medium green onions, chopped

2 Scotch bonnet chilies, stemmed, seeded and chopped

2 cloves garlic, chopped

1 tablespoon five-spice powder

¼ teaspoon ground allspice

1 tablespoon coarsely ground black pepper

1 teaspoon dried thyme, crumbled

1 teaspoon freshly grated nutmeg

1 teaspoon kosher salt, divided

½ cup soy sauce

1 tablespoon vegetable oil

2 cut-up fryer chickens, about 3 ½ to 4 pounds each

1. In a food processor, combine onion, green onions, chilies, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg and ½ teaspoon kosher salt; process to a coarse paste. With machine on, slowly add soy sauce and oil.

2. Pour marinade into a large, shallow dish, add chicken and turn to coat. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before cooking.

3. If grilling the chicken outside, light a medium-hot fire. Place chicken on grill and cook, turning occasionally, until well browned and cooked through, 35 to 40 minutes. If baking the chicken, preheat oven to 400 degrees. Place chicken on the top of a broiling pan and place on center rack. Reduce heat to 350 degrees and bake about 35 minutes, or until cooked through. Set aside 10 minutes before serving.

From Paul Chung, Food & Wine magazine, 1995