Jerk Chicken

Instructions

1. Put 2 roughly chopped spring onions, 1 scotch bonnet, 1 peeled garlic clove, 1 tsp grated ginger and the leaves stripped from 3 thyme sprigs into a small blender or mortar.
2. Add 1.5 tsp ground allspice, 0.25 tsp ground cinnamon, 0.25 tsp grated nutmeg, 2 tsp dark brown sugar, 1 tbsp dark soy sauce, the juice of 0.5 lime, 1 tsp white wine vinegar, 0.5 tsp salt and 0.25 tsp black pepper. Blend or pound to a thick, coarse wet paste, it should hold on a spoon, not run off it.
3. Slash 2 chicken thighs two or three times through the skin down to the bone. Set aside a heaped teaspoon of the paste for basting, then massage the rest into the chicken, pushing it well into the cuts and under the skin. Cover and refrigerate for at least 4 hours, preferably overnight, wear gloves or wash your hands well afterwards.