All of the below can be found in Akrams on Palmerston Road and The Mediterranean Supermarket on Elm Grove.
1 tbsp allspice berries
1 tbsp black peppercorns
½ tsp cinnamon
½ tsp ground nutmeg
1 tbsp fresh thyme leaves, chopped
4 spring onions, chopped (use the white part and most of the green)
3 scotch bonnet chillies, finely chopped
1 tbsp dark brown sugar
1 tsp salt
2 tbsp dark soy sauce
Juice of 1 lime
6 chicken thighs, skin-on (or 6 thighs and 6 drumsticks)
1. Pound the allspice and the peppercorns in a pestle and mortar to a powder, then add to a food processor along with the cinnamon, nutmeg, thyme, spring onions and chillies. Whizz to a purée, then stir in the sugar, salt, soy sauce and lime juice.
2. Pour the marinade into a bowl then add the chicken and massage it into the meat, making sure you get it underneath the skin. Cover (or put into food bags) and leave to marinate for at least 6 hours, or overnight.
When I was done with the above, I thought I might create a “lazy” jerk marinade for the drum sticks using a bottled dipping sauce as a base. Out of fun and curiosity more than anything else.