Paul Chung, as contributed to Food & Wine Magazine
· 1 medium onion, coarsely chopped
· 3 medium scallions, chopped
· 2 Scotch bonnet chiles, chopped
· 2 garlic cloves, chopped
· 1 tablespoon five-spice powder
· 1 tablespoon allspice berries, coarsely ground
· 1 tablespoon coarsely ground pepper
· 1 teaspoon dried thyme, crumbled
· 1 teaspoon freshly grated nutmeg
· 1 teaspoon salt
· 1/2 cup soy sauce
· 1 tablespoon vegetable oil
· Two 3 1/2- to 4-pound chickens, quartered
1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
2. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.