Ingredients
4
4 servings
- •1 3-pound chicken
- •3 scotch bonnet or habanero peppers, chopped
- •4 cloves garlic, chopped
- •1 tablespoon fresh thyme
- •1 tablespoon ground allspice
- •2 onions, chopped
- •1 tablespoon light brown sugar
- •½ tablespoon nutmeg
- •½ tablespoon minced ginger
- •1 tablespoon olive oil
- •2 tablespoons lime juice
- •½ cup white vinegar
- •salt, to taste
- •pepper, to taste
Instructions
- Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
- In a blender or food processor, combine the peppers, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, salt, and pepper. Blend until smooth.
- Pour the marinade over the chicken. Cover with foil or plastic wrap and marinate in the fridge for at least 3 hours or overnight.
- Preheat the oven to 400°F (200°C).
- Remove the foil or plastic wrap and roast the chicken for 45-50 minutes, until cooked through. Rest for 10 minutes on a cutting board before carving and serving.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 664
- Carbohydrate: 22g
- Fat: 41g
- Fiber: 3g
- Protein: 45g
- Sugar: 10g
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