Caribbean-style chicken

Ingredients for 4 servings:

• 4 chicken legs, whole
• 3 garlic cloves
• 2 chili peppers, red
• 1 tbsp Jerk seasoning mix (see my recipes)
• 4 lime(s), untreated
• 2 cl rum, Jamaican, brown
• 1 tbsp honey
• 2 tbsp butter

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

must marinate overnight

If necessary, cut the chicken thighs in half at the joint and place them in a sealable container or freezer bag. Crush the garlic, finely dice the chili peppers (if you like it spicy, you can leave the seeds in; otherwise, remove the seeds and membranes), juice two limes, and zest one of them. You’ll need the other two limes later. Mix together the garlic, chili, lime juice and zest, rum, honey, and the spice mix and marinate the chicken pieces for at least two hours, preferably overnight. Preheat the oven to 200°C. Remove the chicken thighs from the marinade, place them in an ovenproof dish, brush with melted butter, and cook for about 45 minutes. Halfway through the cooking time, pour the remaining marinade over the chicken and turn the thighs over. Serve with either rice with coconut or beans, or whole cooked potatoes, which are pan-fried with a little olive oil and seasoned with jerk seasoning, just like the chicken thighs. TIP: The chicken thighs can also be grilled!