Caribbean Chicken

• 1 -2 jalapenos or 12 habanero, chopped
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons light brown sugar or 1 tablespoon splenda brown sugar
• 1 tablespoon granulated sugar
• 1 teaspoon fennel seed
• 1 teaspoon cayenne pepper
• 1 teaspoon allspice
• 1 teaspoon dried thyme
• 12 teaspoon ground ginger
• 2 garlic cloves, chopped
• 2 scallions, chopped
• 2 tablespoons apple cider vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh orange juice

1. Combine jalapenos through scallions in a blender and puree.
2. Add vinegar, lime, orange juice and blend until smooth.
3. To Marinate: Place chicken in bag, add marinade, refrigerate for 4-6 hours.
4. Remove chicken and bake.
5. Meanwhile, boil marinade and reduce.
6. Use the sauce to glaze the chicken.
7. To Baste : Spray baking pan, salt and pepper drumsticks, baste on skin side up, cook for 10-15 min., flip, baste other side and continue until fully cooked.
8. The crispy skin is so good.
9. I cook drumsticks at 450 for 35-40 minutes and they crisp up well for me.
10. If I want extra crispy I'll broil for a couple minutes too.

habanero, soy sauce, honey, light brown sugar, sugar, fennel seed, cayenne pepper, allspice, thyme, ground ginger, garlic, scallions, apple cider vinegar, lime juice, orange juice

Taken from www.food.com/recipe/caribbean-chicken-408129 (may not work)