Combine all marinade ingredients, except scallions, in blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over chicken and refrigerate minimum 2 hours or overnight.
Preheat oven to 400°F (or prepare a grill for indirect cooking). Line large sheet pan with foil and top with wire rack. Bake chicken until cooked through and skin is crispy, about 45-50 minutes. About 20 minutes through process, turn chicken pieces so they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.
Serve with rice, grain or starch of choice.