This is a friends and family favourite. Super easy and super tasty. I like spice. You may want to cut back on some of the spice if you're not as familiar.
INGREDIENTS
10 bone-in skin on chicken pieces (I like thighs and drumsticks)
FOR THE MARINADE
3 green onions, cut into small pieces
4 garlic cloves, peeled and smashed
2 habanero peppers, chopped
1 ½ inch piece of ginger, peeled and grated
1/3 cup fresh lime juice
¼ cup soy sauce
¼ cup olive oil
1 tbs brown sugar
1 tsp freshly ground black pepper
1 tsp allspice
1 tsp dried thyme
1 tsp cumin
1 tsp red chilly flakes
1 tsp cinnamon
½ tsp nutmeg
(I like to add 1 tsp seasoning salt)
INSTRUCTIONS
Place chicken pieces in large resealable plastic bag
Add mixture to the bag (you can put marinade into a food processor and pull gently, you want it to be somewhat coarse, but I don’t bother)
Seal bag while pressing out excess air, then rub the marinade all over the chicken.
Place bag in refrigerator for 3-24 hours. Continue to turn bag over to ensure full distribution of the marinade.
OVEN INSTRUCTIONS
Preheat oven to 375 degrees.
Line a large baking sheet with aluminum foil and spray with non-stick cooking spray
Remove chicken from marinade. Arrange pieces on baking sheet leaving space between pieces.
Bake in preheated oven until cooked through, about 45-50 minutes.
You can broil during the last couple of minutes for better browning.
Serve with coconut rice and coleslaw