Serves four and makes a great meal alongside Rice ‘n Peas. Remember to allow time to marinade first. To make the marinade:

  • Bunch of spring onions or chives
  • 2 tbs grated ginger
  • 2 garlic cloves
  • 1/2 a small onion
  • 2 red chillies
  • 1/4 tsp dried thyme
  • Juice of half a lime
  • 4 tsp soy sauce
  • 4 tsp oil
  • 1/2 tsp salt
  • 2 tbs brown sugar
  • 1.5 tsp allspice

Mix that lot to a paste, ideally using a stick blender. Coat

  • 8 skinned chicken thighs

Put in a plastic bag or bowl and leave to marinate overnight. When you are ready to cook, either barbeque low and slow or put in the oven with half a lime, covered in foil for 45 minutes at 160C (fan oven). Squeeze the roasted lime and pan juices over the chicken and serve. Add more hot sauce if you like it hotter, depending on what chillies you used in the marinade.