Ingredients
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2 garlic cloves
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4 cm piece gingerroot, roughly chopped
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2 teaspoons fresh marjoram or 2 teaspoons fresh thyme
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1/2 teaspoon ground allspice
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120 ml cider vinegar
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120 ml soy sauce
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1 tablespoon honey
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4 chicken quarters
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salt & freshly ground black pepper
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2 onions, about 200g, roughly chopped
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2 scotch bonnet peppers, seeded and roughly chopped
Instructions
- Place the onions, chillies, garlic, ging sler and marjoram in a food processor and blitz until well blended. Add the allspice, cider vinegar, soy sauce and honey and whizz again until smooth. Add salt and pepper to taste.
- Deeply slash the chicken then place in a large, shallow dish. Pour over the sauce and chill for 2-3 hours, or overnight.
- Preheat oven to 200 degrees centigrade. Transfer the chicken to a rack and sit it inside a roasting tin. Pour over the marinade and roast for 40-45 minutes, basting occasionally with the marinating juices in the roasting tin until cooked through and blackened.