Ingredients Jump to Instructions ↓

  1. 1 tablespoon ground allspice

  2. 1/2 teaspoon cloves

  3. 1 bunch thyme, chopped finely

  4. 1 teaspoon freshly ground black pepper

  5. 1/2 teaspoon ground nutmeg

  6. 1 teaspoon ground cinnamon

  7. 2 cloves garlic, quartered

  8. 3cm piece ginger, chopped

  9. 2 teaspoons sugar

  10. 2 teaspoons salt

  11. 1 tablespoon olive oil

  12. juice of 1 lime

  13. 3 scotch bonnet peppers (habanero chillies), seeded and chopped (or 3 long red chillies and 1/2 teaspoon cayenne pepper)

  14. 1 bunch green onions, chopped

  15. 2 large onions, chopped

  16. 12 chicken thigh cutlets

  17. lime wedges, steamed rice and green salad, to serve

Instructions Jump to Ingredients ↑

  1. Place a small frying pan over a medium heat and dry-fry the allspice berries and cloves 1-2 minutes until fragrant; cool. Grind to a fine powder using a mortar and pestle or a spice grinder.

  2. Blend or process allspice with remaining ingredients, except the chicken, until finely ground.

  3. Trim any excess fat from the chicken pieces and cut 3 slashes in each piece of chicken to the bone.

  4. Combine chicken and marinade in a large bowl and turn to coat. Cover, refrigerate at least 3 hours or overnight to allow the flavours to penetrate the chicken.

  5. Before you are ready to cook, remove the chicken from the fridge, for at least 1 hour, and allow it to come to room temperature.

  6. Barbecue chicken pieces over a medium heat 12-15 minutes each side, with the cover down (or cover loosely with foil if your barbecue does not have a lid) until cooked through. Alternatively arrange chicken pieces on a shallow roasting tin and bake in 200C fan-forced oven for 30-40 minutes or until cooked through and browned.

  7. Serve chicken pieces with lime wedges, rice and salad.


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