2poundschicken pieces (thighs, drumsticks), bone in, skin on
Place the jalapeno pepper, rice vinegar, olive oil, soy sauce, lime juice, honey, dried thyme, salt, garlic powder, and allspice in a food processor and blend until smooth.
Pour the marinade into a gallon sized Ziploc bag. Add the chicken pieces to the plastic bag and try to remove as much air as possible. Seal the bag and slosh the marinade around to coat all the chicken pieces.
Let chicken marinate overnight or as long as you can.
Preheat the grill to medium high heat (350-400 degrees F).
Remove the chicken from the marinade and place on the grill. Grill for 6-10 minutes on each side or until the chicken's internal temperature reaches 165 degrees Fahrenheit. The drumsticks and chicken thighs will cook at different rates because of their size difference, so make sure to check for doneness often.
Plate and serve warm.
Storage:Once cooked, place leftover chicken into an airtight container and store it in the refrigerator. The chicken will be good for up to three days. It can also be stored frozen for 2 to 3 months.Tips:
When adding the chicken pieces to the plastic bag and try to remove as much air as possible. After you seal the bag, mix the marinade around in the bag to make sure it coats all the chicken pieces.
If you don’t have a grill, you can still enjoy this tasty chicken! If you have a stovetop grill plate, you can cook the chicken over the stove. You can also bake your chicken at 425 degrees F for 30-35 minutes or until the skin is golden brown and the internal temperature reaches 165 degrees F.
Cooked chicken should reach an internal temperature of 165 degrees Fahrenheit. If you’re using drumsticks and chicken thighs, they will cook at different rates because of their size difference, so make sure to check for doneness often.