Ingredients

For the rub:

• 2 tablespoon ground cinnamon
• 4 teaspoons ground allspice
• 4 teaspoons kosher salt
• 1 T. ground nutmeg

For the chicken:

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

For the marinade:

• 1 cup freshly squeezed lemon juice
• 1 cup dark (a.k.a. robust) molasses
• 2/3 cup distilled white vinegar
• 2/3 cup freshly squeezed orange juice
• 2/3 cup soy sauce
• 20 peppercorns
• 10 medium garlic cloves, smashed
• 6 medium scallions, trimmed and thinly sliced
• 2 tablespoon finely chopped fresh thyme leaves
• 1 (6-inch) piece fresh ginger, sliced into 1/4-inch coins
• 6 jalapenos

To serve:

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

Description

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