Ingredients:
6 chicken thighs, bones removed
- For the sauce
- 225 grams onions, quartered
- 1-1½ scotch bonnet or other chillies according to taste, halved and seeded
- 50 grams root ginger, peeled and chopped roughly
- ½ teaspoon ground allspice
- small bunch fresh thyme
- 1 teaspoon freshly ground black pepper
- 120 ml white wine vinegar
- 120 ml dark soy sauce
How to cook:
- Put all the ingredients in a food processor and mix until smooth. Place the chicken in a large ball, pour over the sauce, cover and leave to marinate in the fridge overnight.
- Grill the chicken for 30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath. Take them in a plate and taste with parsley.
You can serve with rice, potatoes or whatever you like :) Kali oreksi!
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