Jerk Chicken

• 4 red chili peppers seeded
• 1 teaspoon fresh thyme
• 3 garlic cloves diced
• 1 teaspoon allspice
• 1 teaspoon ground nutmeg
• 1/2 onion diced
• 2 cans Roma tomatoes
• 1/2 lime juiced
• 5 3/8 tablespoons vegetable oil
• 1/2 teaspoon salt
• 4 chicken split fryers, thigh and leg attached

1. Add everything but the chicken into a food processor and blend together.
2. Puncture the thighs in multiple places and pour the sauce over them massaging to make sure it gets completely absorbed. Cover and refrigerate overnight.
3. The next day, preheat the oven to 200 degrees Celsius.
4. Grease a baking dish and lay the chicken skin-side down in the dish. Pour a little of the marinade over each chicken piece.
5. Bake for 45 minutes flipping the chicken halfway through cooking.

red chili peppers, thyme, garlic, allspice, ground nutmeg, onion, tomatoes, lime juiced, vegetable oil, salt, chicken

Taken from www.yummly.com/recipe/Jerk-Chicken-626846 (may not work)