1 small yellow onion, chopped
5 scallions, chopped, plus more for serving
4 Scotch bonnet peppers or habanero chiles, seeded and deveined
12 cloves garlic
1 c. pineapple juice
1/4 c. brown sugar
1/4 c. chopped fresh ginger (from about 2 [2"] pieces)
1/4 c. low-sodium soy sauce
12 sprigs fresh thyme
3 bay leaves
2 tsp. ground allspice or 10 whole allspice berries
1 tsp. garlic powder
1 tsp. ground nutmeg
1 tsp. onion powder
1 tsp. whole cloves
1 1/2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1 (3 1/2- to 4-lb.) whole chicken, cut into pieces, or 4 lb. mixed chicken parts
Vegetable oil, for grill
1/4 c. ketchup (optional)
2 tbsp. soy sauce (optional)
Lime wedges, for serving
SAVE TO MY RECIPES
Step 1
In a blender, blend onion, scallions, peppers, garlic, pineapple juice, brown sugar, ginger, soy sauce, thyme, bay leaves, allspice, garlic powder, nutmeg, onion powder, cloves, 1 teaspoon salt, and 1 teaspoon pepper until smooth.
Step 2
Pat chicken dry; season with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, then place in a large bowl. Pour 2 cups marinade over chicken and toss to coat. Cover and refrigerate chicken at least 2 hours or up to 12 for best results. (Refrigerate remaining marinade in an airtight container and use on other meat, vegetables, tofu, etc.)
Step 3
Prepare a grill for medium-high heat; clean and oil grates. Grill chicken, reserving marinade and turning occasionally, until chicken is seared and lightly charred in spots, 8 to 12 minutes.
Step 4
Move chicken to cooler part of grill (or reduce heat to low) and brush with reserved marinade. Cover and grill until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10 to 15 minutes for white meat and 18 to 20 minutes for dark meat.
Step 5
If using optional glaze, in a small bowl, whisk ketchup and soy sauce. Brush chicken on both sides with glaze and continue to grill, turning once, until glaze just starts to bubble, 4 to 6 minutes more.
Step 6
Transfer chicken to a platter. Top with scallions. Serve with lime wedges alongside.