1 whole chicken (we used a 1.3 kilogram chicken)
3 scotch bonnet peppers, chopped
4 cloves of garlic, chopped
1 tablespoon thyme
1 tablespoon allspice
2 onions, chopped
1 tablespoon light brown sugar
½ tablespoon nutmeg
½ tablespoon ginger
1 tablespoon olive oil
1 lime, juiced
100 millilitres white vinegar
Salt, to taste (we used 1 tablespoon salt)
Pepper, to taste (we used 2 tablespoons black pepper)
PREPARATION
1. Prepare the chicken by removing the backbone using a pair of kitchen scissors or a sharp knife. Turn it over and flatten it down to spread the chicken out as much as possible.
2. Blend together all of the other ingredients in a food processor and spread it over the chicken as much as possible.
3. Cover and marinate in the fridge for at least 3 hours or overnight.
4. Bake in the centre of a preheated oven, uncovered for 45-50 minutes at 200°C/400°F, or until the thickest part of the thigh is 160°C
5. Allow to rest for 10 minutes, serve and enjoy!
Like · Reply · 326 · October 18 at 8:21p
3 scotch bonnet peppers, chopped
4 cloves of garlic, chopped
1 tablespoon thyme
1 tablespoon allspice
2 onions, chopped
1 tablespoon light brown sugar
½ tablespoon nutmeg
½ tablespoon ginger
1 tablespoon olive oil
1 lime, juiced
100 millilitres white vinegar
Salt, to taste (we used 1 tablespoon salt)
Pepper, to taste (we used 2 tablespoons black pepper)
PREPARATION
1. Prepare the chicken by removing the backbone using a pair of kitchen scissors or a sharp knife. Turn it over and flatten it down to spread the chicken out as much as possible.
2. Blend together all of the other ingredients in a food processor and spread it over the chicken as much as possible.
3. Cover and marinate in the fridge for at least 3 hours or overnight.
4. Bake in the centre of a preheated oven, uncovered for 45-50 minutes at 200°C/400°F, or until the thickest part of the thigh is 160°C
5. Allow to rest for 10 minutes, serve and enjoy!
Like · Reply · 326 · October 18 at 8:21p
