Ingredients
Chicken
- 1 whole chicken, cut into pieces (or 1.5 kg of thighs and drumsticks)
- 2 lime juice
Marinade
- 2 c. à soupe ground allspice
- 1 c. à soupe fresh thyme
- 1 c. à café cinnamon
- 1 pincée nutmeg
Herbs
- 3 Scotch Bonnet peppers (or Habanero peppers)
- 4 green onions (scallions)
- 3 garlic cloves
- 2 cm fresh ginger
Condiments
- 3 c. à soupe soy sauce
- 2 c. à soupe apple cider vinegar
- 2 c. à soupe brown sugar
- on
- pepper
- 2 c. à soupe vegetable oil
Instructions
- 1
Prepare the marinade: Place all the marinade ingredients (spices, herbs, condiments, and oil) in a blender. Blend until you obtain a thick, smooth paste.
- 2
Marinate the chicken: Lightly score the chicken skin so that the flavors can penetrate. Place the pieces in a large dish or freezer bag, pour in the marinade, and massage the meat well. Leave to rest in the refrigerator for at least 4 hours, ideally 24 hours.
- 3
Temper: Remove the chicken from the refrigerator 30 minutes before cooking so that it returns to room temperature.
- 4
Cooking (Grill or Oven): On the barbecue (recommended): Prepare a medium fire. Sear the pieces on each side, then cook for about 35-40 minutes, covered (indirect cooking), basting with the remaining marinade from time to time. In the oven: Preheat to 200°C. Place the chicken on a rack above a baking sheet and bake for 40 to 45 minutes until the skin is well browned and crispy.
- 5
Resting: Let the meat rest for 5 to 10 minutes under aluminum foil before serving so that the juices can redistribute.
