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Heat oil in a large saucepan over medium-high heat. Add 1 chopped onion and 2 tablespoons chopped garlic; cook, stirring, until translucent, about 2 minutes. Transfer to a medium bowl.
Stir in ½ cup soy sauce, ¼ cup vinegar, ½ teaspoon orange zest, ¼ cup orange juice, 3 tablespoons brown sugar, 2 teaspoons allspice, ¾ teaspoon pepper, ½ teaspoon thyme, ½ teaspoon cloves, ½ teaspoon cinnamon and 5 dashes hot sauce. Let cool to room temperature.
Pour the cooled marinade into a shallow dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of chicken. Additional reporting by Carrie Myers, M.S. and Linda Frahm
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