Preparation time: 10 minutes
Cooking time: 25 minutes
6 chicken legs (about 2 pounds)
½ Scotch bonnet, seeded and coarsely chopped
3 scallions, chopped
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp lemon juice
2 tsp ground all spices
1 tbsp brown sugar
½ inch ginger, grated
2 garlic cloves, minced
½ tsp dried thyme
½ tsp salt
pinch of nutmeg
pinch of cinnamon
1 scallion, chopped
In a small bowl place all the ingredients for the marinade and mix to combine.
Place the chicken legs in a zip bag, pour the marinade over it, seal the bag and marinate for minimum 2 hours.
Remove the chicken from the refrigerator 30 minutes before grilling. Drain the marinade off.
Preheat the grill to medium heat.
Place the Chef Remi BBQ Grill Mats on a grill rack (do not place them on a direct fire) and preheat for 2 minutes.
Place the chicken legs on Chef Remi BBQ Grill Mats and grill for 12 minutes per side or until Chef Remi thermometer inserted into the thickest part of a thigh registers 165ºF.
Remove from the grill, sprinkle with chopped scallion and serve with your favorite side dish.