Ingredients

• Chicken thighs and drumsticks, bone-in, skin-on 1.5 kg (about 1.1 kg edible)
• Green onions, chopped 6 (90 g)
• Scotch bonnet peppers, seeded 2 (20 g)
• Onion, chopped 1/2 medium (70 g)
• Garlic 5 cloves (20 g)
• Fresh ginger, peeled 15 g
• Fresh thyme leaves 2 tbsp (5 g)
• Ground allspice 1 tbsp (6 g)
• Black pepper, ground cinnamon and nutmeg 1 tsp pepper, 1/2 tsp each cinnamon and nutmeg
• Soy sauce 3 tbsp
• Lime juice 2 limes (60 ml)
• Brown sugar 2 tbsp (25 g)
• Vegetable oil 2 tbsp
• Salt 1 tsp (6 g)

Instructions

1. 1

   Blend the green onions, scotch bonnets, onion, garlic, ginger, thyme, allspice, pepper, cinnamon, nutmeg, soy sauce, lime juice, brown sugar, oil and salt into a thick paste.

2. 2

   Cut 2-3 deep slashes in each chicken piece, put the pieces in a bowl and rub the paste all over and into the cuts, wearing gloves.

3. 3

   Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

4. 4

   Set up a charcoal or gas grill for two-zone cooking and heat to about 180C on the indirect side.

5. 5

   Grill the chicken over indirect heat with the lid closed for 30-35 minutes, turning once, until the thickest part reaches 75C.

6. 6

   Move the pieces over direct heat for the last 5-8 minutes, turning often, until the skin is charred in spots.

7. 7

   Rest for 5 minutes and serve with rice and peas, festival or hard-dough bread and lime wedges.