1habanero or scotch bonnet pepperseeded and chopped
1Tablespoonfresh thyme leaves
1teaspoonfreshly ground black pepper
Combine all marinade ingredients except the oil in a food processor and blend for 10 to 15 seconds. Continue blending for another 10 seconds and slowly pour in the oil through the feed tube until a smooth, loose paste forms.
Add the chicken to a large resealable plastic bag and pour the marinade over top, then seal the bag. Toss until the chicken is well coated and refrigerate for at least 2 hours, preferably overnight.
Clean and oil your grill grates, then set up for two zone cooking. Place the chicken on the cooler side of the grill and close the lid. Cook for around 15 minutes.
Move the chicken to the hot side of the grill and cook for another 10 to 15 minutes, flipping occasionally, until the chicken reaches an internal temperature of 165ºF. Allow the chicken to cool for 5 minutes before serving.