Jamaican Jerk Chicken

For 2 servings

• chicken thighs, bone-in or boneless4
• spring onions, roughly chopped2
• garlic cloves2
• ground allspice1 tsp
• ground cinnamon1/2 tsp
• ground nutmeg1/2 tsp
• dried thyme1 tsp
• scotch bonnet or red chilli, deseeded1
• soy sauce2 tbsp
• brown sugar1 tbsp
• Juice of 1 lime
• vegetable oil1 tbsp

1. 1

   Put the spring onions, garlic, allspice, cinnamon, nutmeg, thyme, chilli, soy sauce, brown sugar and lime juice in a small blender or food processor. Blend until fairly smooth - this is your jerk marinade.

2. 2

   Place the chicken in a bowl or dish and pour over the marinade, turning the pieces so every surface is coated. Cover and leave to marinate for at least 30 minutes, or ideally several hours in the fridge.

3. 3

   Preheat the oven to 200°C (fan 180°C) or heat a griddle pan over medium high heat.

4. 4

   If baking, place the chicken on a lined tray, drizzle with the oil, and bake for 25 to 30 minutes, until deeply coloured and cooked through with no pink in the middle when checked at the thickest part.

5. 5

   If using a griddle pan, cook for 6 to 7 minutes on each side, looking for good char marks and a slightly blackened, sticky exterior.

6. 6

   Rest for a few minutes before serving with rice and peas or a simple salad.