Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 1000 gBone-in skin-on chicken thighs
- 80 gScallions, chopped
- 100 gOnion, chopped
- 4 cloveGarlic
- 15 gFresh ginger, chopped
- ½ eachScotch bonnet chili, seeds removed
- 2 tspGround allspice
- 2 tspDried thyme
- ¼ tspGround cinnamon
- 3 tbspLime juice
- 1 tbspGluten-free tamari
- 1 tbspBrown sugar
- 2 tbspSunflower oil
- ½ tspFine salt
- ½ tspBlack pepper
Make it
- Blend the scallions, onion, garlic, ginger, chili, allspice, thyme, cinnamon, lime juice, tamari, sugar, oil, salt and pepper into a thick marinade.
- Coat the chicken thoroughly, including under loose areas of skin. Cover and refrigerate for 2 hours; keep the raw chicken chilled throughout marinating.
- Heat the oven to 200°C/400°F. Arrange the thighs skin-side up on a rack over a rimmed roasting tray, leaving space between them. Discard any marinade remaining in the bowl.
- Roast for 40–50 minutes, until the skin is browned and the thickest meat reaches 74°C/165°F without touching bone. If needed, finish briefly under a hot broiler while watching closely to avoid burning the sugar.
- Rest for 5 minutes before serving, spooning only fully cooked tray juices over the chicken.
Ingredients, recipe context & sources
Ingredient flags: Soy. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.