A fantastic main for Susan and Ava’s Jamaican Night for Lockdown MKR, second place is still pretty good! And when you try this you’ll agree! Feeling like a flavour fest, try this great chicken dish!
Ingredients
1 tbsp allspice berries (just use all spice powder)
1 tbsp black peppercorns
½ tsp cinnamon
½ tsp ground nutmeg
1 tbsp fresh thyme leaves, chopped
4 spring onions, chopped (use the white part and most of the green)
3 scotch bonnet chillies, finely chopped (I used habaneros)
1 tbsp dark brown sugar
1 tsp salt
2 tbsp dark soy sauce
Juice of 1 lime
6 chicken legs (thigh with drumstick attached), skin-on (or 6 thighs and 6 drumsticks)
Method
Pound the allspice and the peppercorns in a pestle and mortar to a powder, then add to a food processor along with the cinnamon, nutmeg, thyme, spring onions and chillies. Whizz to a purée, then stir in the sugar, salt, soy sauce and lime juice.
Pour the marinade into a bowl then add the chicken and massage it into the meat, making sure you get it underneath the skin. Cover and leave to marinate for at least 6 hours, or overnight.
Light a barbecue and allow it to cool to a medium heat – you should be able to hold your hand over the grill for 4 seconds without getting singed. Add the chicken and sear on both sides, then move to the edges of the barbecue, put the lid on the barbecue and cook for about 25 minutes, turning occasionally, until the chicken is cooked through. Set your timer for 10 minute intervals and check and baste.
Alternatively, pre-heat the oven to 180C and then cook the chicken in a roasting tray covered with foil for about an hour, until cooked through. Heat a griddle pan on a high heat, and then sear the legs on both sides until charred and crisp.
