Ingredients

Marinade:

1 peeled yellow onion, coarsely chopped

2 cloves garlic, peeled

1 tbsp. freshly grated ginger

2 tbsps. vegetable oil

1/3 c. soy sauce

1 cored habanero pepper, coarsely chopped

2 tbsps. dried thyme leaves

2 tsps. ground nutmeg

1 tsp. Chinese five spice powder

1 tsp. sea salt

Chicken:

4 chicken thigh quarters (or use your favorite chicken pieces)

Glaze:

1 c. pomegranate tangerine juice

1 tsp. pumpkin pie spice

½ c. honey

2 limes, juiced

1/3 c. dark rum (optional)

Salsa:

1 medium mango, peeled, seeded and coarsely chopped

1/4 c. freshly chopped cilantro

2 c. fresh red papaya, peeled and coarsely chopped

3 mini sweet peppers, diced (red, orange and yellow)

1 medium red onion, peeled and chopped

½ tsp. sea salt or kosher salt

½ tsp. ground white pepper

½ tsp. ground cumin

1 lime, juiced

1 tbsp. pure vanilla extract

1 tbsp. apple cider vinegar

2 tbsps. honey

3 scallions, chopped on diagonal (use green parts too)

Garnishment: (optional)

Fresh cilantro sprigs

Preparation

Marinade: Process all marinade ingredients 30 seconds in a food processor. Brush marinade over chicken pieces. Place chicken in a 13 x 9 x 2-in. glass baking dish. Cover with plastic wrap and refrigerate 12 - 24 hours, turning pieces once.

Salsa: Toss all salsa ingredients together in a medium bowl. Refrigerate 1 - 12 hours before serving.

Grilling: Remove chicken from refrigerator 30 minutes before grilling.

Prepare gas or charcoal grill for medium heat.

While grill is heating make glaze by combining all glaze ingredients in a small bowl. Mix well. Set aside.

Grill chicken 1-hour, or until cooked throughout, turning occasionally. Chicken is done when juices run clear when pierced with a fork, or instant read thermometer registers at least 175 degrees in thickest part of thigh. During last 10 minutes of grilling brush chicken with glaze. Grill 4 minutes. Repeat glazing and grilling for other side. Remove from heat. Keep warm.

To Serve: Divide salsa between four plates. Arrange chicken pieces over salsa. Garnish with fresh cilantro sprigs, if desired. Serve immediately.