Jamaican jerk chicken

• 3 tablespoons Soy sauce
  Swaps (1)
• 4 cloves Garlic
• 1 teaspoon Salt
• 1 teaspoon Black pepper (ground)
• 2 tablespoons Vegetable Oil
• 1 piece Ginger (3 cm piece)
• 1 tablespoon Thyme (fresh leaves)
• 2 tablespoons Brown Sugar
• 0.5 teaspoons Cinnamon (ground)
• 1.2 kg Chicken Thighs (bone-in, skin-on)
  Swaps (1)
• 3 tablespoons Lime juice
  Swaps (1)
• 6 u Spring Onions
• 0.25 teaspoons Nutmeg (grated)
• 2 u Scotch Bonnet (to taste)
• 1 tablespoon Allspice (ground)

Instructions

1. 1

   Blend the deseeded scotch bonnet, spring onions, garlic, ginger, thyme, spices, sugar, soy sauce, lime juice, oil, pepper and salt into a paste.

   5 min

2. 2

   Slash the chicken deeply, rub it well with the marinade, under the skin too, and leave to marinate in the fridge overnight or for at least 4 hours.

3. 3

   Preheat the oven to 200 °C or heat the barbecue to medium. Put the chicken skin side up on a rack.

   5 min

4. 4

   Roast it, turning halfway and basting with any leftover marinade, until cooked through.

   40 min

5. 5

   Finish for a few minutes under the grill or over high heat on the barbecue so the skin chars. Rest for 5 minutes and serve with lime wedges.

   5 min