Jerk Chicken

Ingredients

• 8 bone-in chicken thighs
• 4 spring onions
• 2 scotch bonnet chillies, deseeded for less heat
• 4 garlic cloves
• 3cm ginger
• 2 tablespoons ground allspice
• 1 tablespoon fresh thyme leaves
• 2 tablespoons brown sugar
• 3 tablespoons soy sauce
• 3 tablespoons lime juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 3 tablespoons oil

Before you cook

• Blend everything except the chicken into a thick, dark marinade.
• Score the chicken thighs a few times through the skin so the marinade reaches the meat.

Steps

1. Rub the marinade all over the chicken and into the cuts.
2. Marinate in the fridge for at least 4 hours, preferably overnight.
3. Heat the oven to 200C.
4. Roast the chicken skin side up for 35 minutes on a rack over a tray.
5. Turn the heat to 230C for a final 10 minutes to char the edges.
6. Check the thickest part reads 75C.
7. Rest for 5 minutes before serving.
8. Serve with rice and peas and extra lime.