8 chicken pieces, such as legs, thighs, wings etc.

Half a large yellow onion, coarsely chopped

2-3 scallions, trimmed and chopped

2-3 habanero chiles, stems removed

3 garlic cloves

1 tablespoon Chinese five-spice powder

1 teaspoon ground cinnamon

1 tablespoon allspice berries, ground

2 teaspoons ground black pepper

1 teaspoon dried thyme, crumbled

2 limes, 1 zested and juiced, the other quartered

1 teaspoon freshly grated nutmeg

1 teaspoon kosher salt

1/2 cup soy sauce

1 tablespoon olive oil

Sour cream jalapeño sauce:

1 cup sour cream (or Greek yogurt)

1 seeded jalapeno

1/2 bunch of cilantro or parsley

1 lime, zest and juice

Salt and pepper to taste

In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, cinnamon, allspice, pepper, thyme, lime zest and juice, nutmeg, and salt; pulse into a paste. Add the soy sauce and oil and pulse until mixed well. Pour the marinade into a large, shallow dish, add the chicken, and turn to coat. Cover and marinate for 30 minutes, up to overnight.

While chicken marinates, mix all ingredients for sour cream jalapeño sauce in a blender until smooth. Set in fridge until ready to serve.

Heat grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 15-25 minutes (depending on size of pieces). Check internal temperature with a thermometer (165 F is the target). Transfer the chicken to a platter and serve with lime wedges and sour cream jalapeno sauce on the side.