Serves 4
This traditional Jamaican method of cooking involves rubbing a paste of chillies and spices into meat and grilling or barbecuing it and this recipe works equally well for pork as it does for chicken. The fruity, aromatic dish is well worth the effort of preparation.

Ingredients
2 chicken breasts (skin on)
2 chicken legs (skin on)
2 scotch bonnets
1 tablespoon brown sugar or molasses
1 tablespoon olive oil
2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon paprika
4 fl oz soy sauce
4 fl oz white wine vinegar
small bunch fresh coriander
small bunch fresh thyme
4 garlic cloves, crushed or chopped finely
2 spring onions
juice 1 lime

Method
Put all the ingredients, except the chicken and the lime, into a food processor and blend into a smooth paste. Place the chicken into a shallow dish, cover with the sauce and leave to marinate for a few hours or overnight if you have the time.

Place the chicken pieces under a hot grill, or on a hot griddle and cook for 20 – 25 minutes, basting with the marinade to keep it moist. Do not worry if the sauce around the chicken appears to blacken as the skin will protect the chicken from burning. Once the chick has been cooked through, squeeze over the lime juice and serve.