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Ingredients
- 4 lean chicken portions
- 1 bunch of spring onions, trimmed
- 1 Scotch Bonnet chilli, deseeded
- 1 garlic clove
- 5cm/2in piece of fresh root ginger,
- roughly chopped 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon ground allspice
- pinch of ground cinnamon
- pinch of ground cloves
- 4 tablespoons white wine vinegar
- 3 tablespoons light soy sauce
- 1⁄4 teaspoon freshly ground black pepper
Instructions
- Rinse the chicken portions, and pat dry with kitchen paper. Put in a
shallow dish. - Put all the remaining ingredients in a blender or food processor, and
purée until smooth. Pour the mixture over the chicken, turning the chicken
portions so that they are well coated in the marinade. Cover and
marinate in the refrigerator for 24 hours. - Heat a charcoal barbecue or grill to medium. Remove the chicken from
the marinade, and barbecue over the coals or under the grill for about
30 minutes, turning the chicken and basting occasionally with any
remaining marinade, until the meat is browned and cooked through. - Transfer the chicken to individual serving plates, and serve immediately
