Jamaican Spiced Chicken

• 분량: 10
• 활동 시간: 24 hours

재료

**Marinade:**

Whole allspice berries (aka pimento) - 2 tsp

Bay leaves - 4

Chilli powder - 3 tsp

Smoked paprika - 3 tsp

Cinnamon, ground - 1

Mixed spice mix - (preferably sweet, such as pumpkin spice) - 1 tsp

Brown sugar - 25g

Honey - 3 tbsp

Jalapeño chillies, finely diced 1–2

Red chillies, finely diced - 2

Thai red onion, finely diced - 100g ~1 small

Spring onions, finely sliced - 60g ~ 3-4 stems

Olive oil - 100 ml

**Roast:**

Chicken thighs, bone in, skin on - 20 pieces. ~1500g

White wine vinegar - 4 tbsp

Salt and pepper, for seasoning

방향

**Marinade:**

1 Put the allspice and bay leaves into a dry pan and toast them for 1–2 minutes, until the bay leaves have blistered.

2 Grind to a powder, then tip into a large bowl along with all the remaining ingredients apart from the chicken and vinegar. Add 1 teaspoon of salt, mix well to combine, then add the chicken. Massage the chicken thoroughly, so that all the thighs are coated, then keep in the fridge covered overnight, say 24 hours.

3 30 mins before cooking the chicken, take it out of the fridge, add the vinegar and toss to combine.

**Roast:**

1 Preheat the oven to 220°C.

2 Spread the chicken skin side up on a parchment-lined baking tray.

3 Sprinkle with salt and pepper.

3 Roast for about 45 minutes, rotating the tray halfway through, until the chicken is crisp and golden brown.

4 Remove from the oven and allow to rest and cool before serving.