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8 chicken pieces
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. dried thyme
¼ tsp. freshly grated nutmeg
2 tsp. raw sugar
2 garlic cloves, crushed
1 Tbsp. finely chopped onion
1 Tbsp. chopped spring onion (scallion)
1 Tbsp. vinegar
2 Tbsp. oil, plus extra for brushing
1 Tbsp. lime juice
1 hot chili, chopped
Salt and ground black pepper

Combine all the marinade ingredients in a small bowl. Using a fork, mash them together thoroughly to form a thick paste.

Lay the chicken pieces on a plate or board and make several lengthways slits in the flesh. Rub the marinade all over the chicken and into the slits.

Place the chicken in a dish, cover with clear plastic wrap and leave to marinate in the refrigerator for 2 hours or overnight.

Prepare the barbeque. Cook over medium heat for 30 minutes, turning often until done. Serve hot.

Makes 4 servings.

Jerk Chicken
Lime juice
hot chili

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