Adapted from The San Francisco Chronicle Cookbook Volume II


Part I:
Rinse chicken parts and pat dry.

2-inch piece of fresh ginger, peeled and minced, 4 T lime juice, 6 garlic cloves, minced, 2 tsp salt and 2 tsp paprika. Rub this mixture onto chicken. Cover and let marinate for 1 hour, or if longer, in refrigerator.

Part II:
1 large onion, coarsely chopped, 2/3 cup plain yogurt, 1/2 tsp cinnamon, 8 green cardamom pods, husked, 10 whole cloves 1 tsp cumin seeds, 1/2 tsp cayenne pepper and 2 T vegetable oil in a blender. Process until finely pureed.

Pour over the chicken and rub well, turning several times, pushing marinade into crevices and crannies and coating evenly. Cover and refrigerate for 10 to 36 hours, turning occasionally.

To cook, you could grill or roast. If you roast, cook at high heat for first 15 minutes, about 500 degrees, then bring down to 350 or 375. Cook until the meat has arrived at an internal temperature of 160 degrees.

Let rest and serve.

Makes enough marinade for at least 2 1/2 pounds chicken.


3 Scotch bonnet peppers, seeded and chopped. You may also use habaneros or other very hot chiles, such as Thai bird peppers.

6 scallions, chopped
1 small onion, chopped
3 cloves garlic, chopped
3 T vegetable oil
3 T dark or amber rum (optional)
3 T ground allspice (also known as pimento or Jamaica pepper)
1 T ground cinnamon
tsp ground nutmeg
2 tsp kosher salt
tsp black pepper
fresh thyme

Three key ingredients:
Thyme, allspice and chiles


Soy sauce, vinegar, lime juice, brown sugar


Combine all ingredients in a food processor or blender and puree until smooth. The mixture will be thick and paste-like. Use immediately or store in an airtight container in the refrigerator; will last chilled for a few weeks.

Makes approximately 2 cups marinade.