Grilled Chicken Thighs With Sauce Au Chien

• 1 tablespoon peeled and slivered or minced garlic
• 6 scallions, trimmed and minced
• 1 Scotch bonnet or jalapeno pepper, stemmed, seeded and minced, or chili paste or crushed red pepper flakes to taste (start with 1/2 teaspoon)
• Salt and fresh black pepper
• 1/2 teaspoon ground allspice, or to taste
• 1 tablespoon peanut or canola oil
• 8 chicken thighs, about 2 pounds
• Juice of 1 lime

1. Prepare a charcoal or gas grill, or preheat the broiler.
2. While it is heating, prepare the sauce: in a small bowl, combine the garlic, scallions, chili, salt, allspice and oil.
3. Add 1/2 cup boiling water; stir and set aside.
4. Sprinkle the chicken with salt and pepper, and grill or broil, turning 2 or 3 times, until it is cooked through, about 15 minutes.
5. Taste the sauce, and add more chili, salt, pepper or allspice if needed.
6. Stir in the lime juice.
7. Serve the chicken hot or at room temperature, passing the sauce at the table.

garlic, scallions, scotch, salt, ground allspice, peanut, chicken, lime

Taken from cooking.nytimes.com/recipes/10598 (may not work)