Jerk Chicken

Cut the chicken thighs into portion-sized pieces and pat dry with paper towels. Peel the garlic, cut the scallions into 3-4 cm pieces, and peel the ginger. Remove the stem from the Scotch bonnet chili (and the seeds too, if you prefer less heat) — wear rubber gloves and avoid touching your face.

In a blender, combine the garlic, chili, scallions, ginger, thyme, allspice, black pepper, brown sugar, soy sauce, vegetable oil, salt to taste, and the juice of one lime. Blend until you get a smooth, thick paste — this is your jerk marinade.

Set aside 3 tablespoons of the marinade in a separate dish for serving — it should not come into contact with raw chicken again. Rub the remaining paste generously all over the chicken pieces, and if using skin-on thighs, work some of the paste under the skin with your fingers.

Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, or ideally overnight — the longer the chicken marinates, the more intense the flavor of the finished dish will be.

Preheat the oven to 200°C. Heat a grill pan with no oil and sear the marinated chicken pieces over medium-high heat for 2-3 minutes per side, until dark char lines and a light crust form.

Transfer the chicken skin-side up to a baking sheet lined with parchment paper and roast for 35-40 minutes until done — the juices should run clear and the internal temperature at the thickest part of the thigh should reach at least 74°C.

About 10 minutes before it's done, brush the chicken with the reserved marinade using a pastry brush — this will give it a glossy, aromatic crust.

Remove the chicken from the oven, cover with foil, and let it rest for 5-10 minutes. Serve hot, drizzled with the juice of the second lime, or with lime wedges on the side.