Caribbeanchickenspicyweekend

Oven Jerk Chicken with Lime and Spring Onion

Name: Oven Jerk Chicken with Lime and Spring Onion
Total time: 120 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 8 pc Bone-in chicken thighs; 6 pc Spring onions; 1 pc Scotch bonnet chilli; 4 cloves Garlic; 6 sprigs Fresh thyme; 2 tsp Ground allspice; 2 tbsp Soy sauce; 1 tbsp Brown sugar; 2 pc Limes; 2 tbsp Vegetable oil

Chicken thighs soaked in a fiery paste of scotch bonnet, allspice and thyme, roasted until sticky and dark. Serve with rice and peas.

120 minutesServes 4Medium

Ingredients

Bone-in chicken thighs8 pc
Spring onions6 pc
Scotch bonnet chilli1 pc
Garlic4 cloves
Fresh thyme6 sprigs
Ground allspice2 tsp
Soy sauce2 tbsp
Brown sugar1 tbsp
Limes2 pc
Vegetable oil2 tbsp

Method

01
Wearing gloves, blitz the spring onions, scotch bonnet (deseeded for less heat), garlic, thyme leaves, allspice, soy sauce, sugar, the juice of 1 lime and the oil into a rough paste.
02
Slash the chicken skin a few times, rub the paste all over and into the cuts, then cover and marinate in the fridge for at least 1 hour, or overnight.
03
Heat the oven to 200C (180C fan), arrange the chicken skin-side up on a lined tray and roast for 40 minutes until the skin is dark and crisp and the meat reaches 75C at the bone.
04
Switch the grill to high and grill for 3 minutes to char the edges, watching closely so the sugar doesn't burn.
05
Rest for 5 minutes and serve with the remaining lime cut into wedges.

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