Jerk Chicken

Method

Roughly chop the spring onions, ginger, garlic, Scotch bonnet peppers and fresh thyme, then place in a food processor with allspice, cinnamon, nutmeg and black peppercorns, blitzing until a coarse paste forms. Add the lime juice, soy sauce and olive oil to the paste, then season with sea salt and process briefly to combine. Score the chicken pieces with a sharp knife and rub the jerk marinade all over, working it into the cuts and under the skin. Place the chicken in a large bowl or container, cover and refrigerate for at least 4 hours, ideally overnight, to allow the flavours to penetrate. Preheat your oven to 200°C and arrange the chicken pieces on a roasting tray, pouring any remaining marinade over them. Roast for 45-50 minutes until the chicken is cooked through and the skin is charred and sticky, stirring halfway through cooking. Serve hot with rice and peas or festival bread.