By Chef Tacha S. Henry
- 1 whole chicken or 6 skinless, boneless chicken breast
halves - cut into chunks
- 4 limes, juiced
- 1 cup water
- 2 teaspoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 cinnamon
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 2 teaspoons dried thyme
- 1 teaspoon ground ginger
- 1 1/2 teaspoons ground black pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 1/2 cups chopped green onions
- 6 cloves garlic, chopped
- 2 habanero peppers, chopped
Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
In a blender or food processor, place allspice, nutmeg, cinnamon, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 winch baking dish.
Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.
Degree of complexity