4 Green Onions, chopped
7 Garlic Cloves, chopped
1 Onion, chopped
6 fresh Scotch Bonnet or Habanero Chile, stemmed and seeded
1/4 cup fresh Lime Juice
2 tablespoons Soy Sauce
3 tablespoons Olive Oil
1 1/2 tablespoons Salt
1 tablespoon packed Brown Sugar
1 tablespoon Fresh Thyme Leaves
2 teaspoons Ground Allspice
2 teaspoons Black Pepper
3/4 teaspoon freshly Grated Nutmeg
1/2 teaspoon Cinnamon
4 Chicken Breast Halves with Skin and Bones, (3 pounds), halved crosswise
2½-3 lb Chicken Thighs and Drumsticks
2 Mangoes
1 Purple Onion
1 Limes
½ - 1 cup Cilantro
1 Jalapeño
Generously seasoned with Salt and Pepper
Blend all marinade ingredients in a blender until smooth.
Rub marinade under chicken skin. Divide chicken between two sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
Let chicken stand at room temperature 1 hour before cooking.
If cooking the chicken in the oven, roast chicken in two large baking pans in the upper and lower thirds of at 400 degrees, switching the position of the pans halfway through the roasting, 40-45 minutes total. If grilling the chicken, see recipe for instructions.
In a medium bowl, stir together all the ingredients. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.