1/2 cup Midnight Stout
3 Scotch Bonnet or Habanero Peppers
6 cloves of garlic, peeled
3 tbsp soy sauce
2 tbsp brown sugar
2 tbsp honey
2 tbsp chopped scallions
1/2 tsp fresh ginger, grated
1 tsp dry mustard powder
1 tbsp Chinese five spice
1 tsp ground allspice
1 tsp freshly ground black pepper
1 tsp dried thyme
2 tbsp freshly squeezed lime juice
1 tsp Kosher or sea salt
3 lbs chicken wings, thighs, legs, bone in, skin on
Add all ingredients except chicken to blender or food processor. Blend until smooth. Put some marinade aside in a sealed container to use as a dipping sauce later.
Add the chicken to a large resalable plastic bag (use two if necessary). Pour the sauce over the chicken. Close the bag, removing as much air as possible. Refrigerate over night and up to two days, rotating the bag on occasion.
Preheat grill to medium-high heat.
Grill the chicken, turning occasionally until cooked through (about 20 minutes). Move to upper rack of the grill to finish cooking once the exterior is as dark as you prefer it.
Serve with the marinade you saved (that didn’t touch raw chicken) and the side of your choice