Combine all of the ingredients for the marinade in a food processor3. Pulse until you get a smooth puree. Place all of the chicken into a ziptop bag or a non-reactive container, then pour the marinade over. Stir it gently to coat all of the pieces and let it marinate for between 1 and 24 hours. (Overnight is ideal.)
Dump the chicken and its marinade into a strainer or colander set in the sink and let stand for 10 minutes so the excess marinade can drip off.
In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the chicken pieces. Cook until done. Serve over Jamaican Rice & Peas with a side of fresh pineapple.
According to the original, the chicken keeps well for up to a week in the fridge and is excellent cold. I liked this too much to let it sit around!
Or, use some combination of chicken parts to your taste. If using bone-in, I strongly recommend grilling them instead and using the excess marinade to baste the chicken as it cooks.
If you're sensitive to heat, try using a jalapeno or a serrano instead. Or, if you like it spicy, add more! I thought this could have used a bit more heat myself.
I use the Ninja MasterPrep which has a 2-cup workbowl. I love it to death. If your mini-prep can't do 2 cups of liquid, you'll need to use a full-size processor.