Grilled chicken in escabeche with recado de bistec (garlicky seasoning paste)

Pulverize the allspice berries, oregano, cumin seeds, cloves and black peppercorns in a molcajete (or an electric spice grinder).

Add the roasted garlic, about a tablespoon of apple cider vinegar and about half a teaspoon of salt; pound to a paste.

Coat chicken thighs well with some of the paste and lay them on a hot grill or grill pan.

Saute sliced onions and roasted, peeled, sliced hot banana peppers in a little olive oil.

Add the rest of the spice paste, a couple of cups of chicken broth, about a quarter cup of apple cider vinegar and some salt; stir and serve with the grilled chicken.