← Nouns Cooking · Caribbean

Ingredients

• 8 bone-in chicken thighs or drumsticks (about 1.2 kg)
• 6 Spring onion, roughly chopped
• 2 Scotch bonnet chilli, stems removed; deseed for less heat
• 4 cloves Garlic
• 3 cm piece Ginger, peeled
• 1 tbsp ground allspice (pimento)
• 1 tbsp fresh thyme leaves
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp Black pepper
• 2 tbsp Brown sugar
• 2 Lime, juiced
• 2 tbsp Orange juice (optional)
• 1 tbsp White vinegar
• 2 tbsp Vegetable oil
• 1½ tsp Salt

Method

1. Put on gloves. Blend the spring onions, scotch bonnets, garlic, ginger, spices, thyme, sugar, lime juice, orange juice (if using), vinegar, oil and salt into a thick, rough paste.
2. Cut 2–3 deep slashes into each piece of chicken, down to the bone, so the marinade can get right in.
3. Rub the paste all over the chicken and into the cuts. Cover and refrigerate for at least 4 hours, ideally overnight.
4. Heat the oven to 200°C (180°C fan, 400°F) or light a barbecue for medium indirect heat. Let the chicken come out of the fridge while it heats.
5. Roast skin-side up on a rack over a lined tray, or cook over the cooler side of the grill with the lid down, for 40–45 min, turning once on the grill. It is done when the skin is charred in spots and the thickest part reaches 75°C (165°F).
6. For extra char, finish over the hot side of the grill or under a hot grill for 2–3 min per side, watching closely. Rest for 5 min before serving.

Tips

• Scotch bonnets are very hot: wear gloves, keep your hands away from your eyes and wash the blender well afterwards.
• Serve with rice and peas, fried plantain and a squeeze of lime.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food 196 flavors The Daring Gourmet