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1 bunch scallions, chopped
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1 small white onion, chopped
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1-2 scotch bonnet chile peppers, stemmed and quartered (see Tip)
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1 tablespoon extra-virgin olive oil
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1 tablespoon light brown sugar
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1 tablespoon whole allspice berries
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1 teaspoon ground cinnamon
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1 teaspoon freshly grated nutmeg
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1/2 teaspoon fresh thyme leaves
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4 6-ounce bone-in chicken thighs, skin removed, trimmed
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2 12-ounce bone-in chicken breasts, skin removed, trimmed and cut in half crosswise
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1 cup wood chips, such as apple or hickory, for smoking (optional)
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Kitchen tips: One of the hottest chile peppers, Scotch bonnets come in vivid shades of red, orange and green and are used throughout the Caribbean. Though they look similar to habaneros, Scotch bonnets have a citrus note that makes them undeniably different. You can control the heat of a dish a little by discarding the membranes that hold the seeds, which are the spiciest part of chile peppers, along with the seeds themselves. Be sure to wash your hands thoroughly after handling hot peppers or wear rubber gloves. If you can’t find Scotch bonnet peppers, habaneros can be substituted.
A nonreactive dish or pan—stainless steel, enamel-coated or glass—is necessary when marinating foods in acidic ingredients, such as lime, lemon or vinegar. The acid in the marinade can react with “reactive” dishes or pans, such as aluminum and cast-iron, and impart an off color and/or off flavor in the prepared foods.
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