Jerk Chicken

• 1 tsp thyme leaves
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• 2 clove garlic,crushed
• 2 spring onions( scallions) chopped
• 1 tbsp cider vinegar
• 1 tbsp lime juice
• 2 tsp lime zest
• 2 tbsp vegetable oil
• 1 scotch bonnet pepper, finely chopped.
• 2 tbsp brown sugar
• 1 salt and black pepper
• 12 chicken thighs or drumsicks

1. Put marinade ingredients in mortar, grind to a paste.
2. You can mash in a bowl with a fork or pulse in a small liquidiser..
3. Place chicken in a bowl,pour marinade over and stir to coat evenly.
4. For extra taste you can cut slits into chicken.
5. Cover with clingfilm.
6. Place in fridge, Marinade for at least 4 hours, overnight is better
7. Place on baking tray and cook in pre-heated oven ,150 c, for 45-60 minutes, turning occasionally ,until chicken is cooked through.
8. Serve with rice and peas and festivals.
9. You can cook these on the barbecue or under the grill, either way turn occasionally and ensure chicken is cooked through.
10. For special occasions you can add dark rum in place of vinegar.

thyme, ground allspice, ground cinnamon, nutmeg, clove garlic, spring onions, vinegar, lime juice, lime zest, vegetable oil, scotch, brown sugar, salt, chicken

Taken from cookpad.com/us/recipes/366578-jerk-chicken (may not work)