Jamaican Jerk Chicken

Pat 700 g chicken thighs dry and make 2–3 shallow cuts down to the bone in each piece so the marinade can penetrate.

Blend 1 large onion, 3 scallions, 5 garlic cloves, 2 Scotch bonnet peppers, 20 g fresh ginger, 2 tbsp ground allspice, 1 tbsp fresh thyme leaves, 25 g brown sugar, 30 ml soy sauce, 30 ml white vinegar, 30 ml lime juice and 1 tsp salt into a thick paste.

Rub the marinade all over the chicken, working it well into the cuts, then cover and refrigerate for 12–24 hours.

Take the chicken out of the fridge 30 minutes before cooking. Light a charcoal grill and set up a zone for indirect heat; for the most authentic Jamaican flavor, add pimento wood chips to the coals.

Place the chicken on the grill over indirect heat, cover with the lid and cook for 30 minutes, turning occasionally. Then move the pieces over direct heat and grill for another 10–15 minutes, basting with the remaining marinade, until the skin is deep golden-brown and the internal temperature reaches 74°C.

Transfer the chicken to a board, cover with foil and let it rest for 5 minutes.

Serve hot with 300 g rice and peas; squeeze the juice of the remaining lime half over the top before serving.