Ingredients

For the rub:

• 1 tablespoon ground cinnamon
• 2 teaspoons ground allspice
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground nutmeg

For the chicken:

• 4 pounds bone-in, skin-on chicken thighs
• 2 tablespoons vegetable oil

For the marinade:

• 1/2 cup freshly squeezed lemon juice
• 1/2 cup dark molasses (not blackstrap)
• 1/3 cup distilled white vinegar
• 1/3 cup freshly squeezed orange juice
• 1/3 cup soy sauce
• 10 peppercorns
• 5 medium garlic cloves, smashed
• 3 medium scallions, trimmed and thinly sliced
• 1 1/2 cups cilantro (about 1 bunch), coarsely chopped
• 1 tablespoon finely chopped fresh thyme leaves
• 1 (3-inch) piece fresh ginger, sliced into 1/4-inch coins
• 1 Scotch bonnet or habanero pepper, sliced into rounds

To serve:

• 24 (4-inch) deli French rolls or other crusty bread

Description

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