Recipe By : K.C.Star 5/11/94 -- Joyce McAfee
Serving Size : 12 Preparation Time :48:00
Categories : Ethnic Sauces
Meat Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Soy sauce
1 Cup Lime juice
1 Cup Ginger, fresh -- peeled, thinly slice
1/2 Cup Garlic, fresh -- chopped
4 Green onions -- roughly cut
2 Jalapeno peppers -- stem removed
1 Cup Cider vinegar
1/2 Cup Dark brown sugar
1/2 cup Vegetable oil
1/4 cup Allspice, ground
1 tablespoon Light molasses
2 teaspoons Cinnamon
2 teaspoons Thyme, fresh (1 teaspoon dried) -- chopped
1 teaspoon Black pepper, ground
1/2 teaspoon Nutmeg, ground
1/2 teaspoon Cloves, ground
24 Chicken thighs (16-24) -- skin removed

Place soy sauce, lime juice, ginger, garlic, green onions and jalapeno
peppers in food processor bowl. Puree until smooth. Transfer to mincing
bowl. Stir in vinegar, brown sugar, oil, allspice, molasses, cinnamon,
thyme, black pepper, nutmeg and cloves. Adjust seasonings to taste with soy
sauce, lime juice and brown sugar. Mixture should be very spicy, gingery
and slightly sweet and sour. Place chicken in large, heavy resealable
plastic bag. Pour marinade over chicken. Seal bag. Refrigerate two days,
turning bag over occasionally.

Remove chicken from marinade. Grill or broil until cooked through. Turn
frequently to avoid charring.