Ingredients
for 4 servings
- 1 3-pound chicken
- 3 scotch bonnet or habanero peppers, chopped
- 4 cloves garlic, chopped
- 1 tablespoon fresh thyme
- 1 tablespoon ground allspice
- 2 onions, chopped
- 1 tablespoon light brown sugar
- ½ tablespoon nutmeg
- ½ tablespoon minced ginger
- 1 tablespoon olive oil
- 2 tablespoons lime juice
- ½ cup white vinegar
- salt, to taste
- pepper, to taste
- Method
- Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
- In a blender or food processor, combine the peppers, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, salt, and pepper. Blend until smooth.
- Pour the marinade over the chicken. Cover with foil or plastic wrap and marinate in the fridge for at least 3 hours or overnight.
- Preheat the oven to 400°F (200°C).
- Remove the foil or plastic wrap and roast the chicken for 45-50 minutes, until cooked through. Rest for 10 minutes on a cutting board before carving and serving.
- Enjoy!
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