8 Chicken pieces
Vegetable oil for brushing
Salad leaves to serve

For the marinade
5ml (1tsp) ground allspice
5ml (1tsp) ground cinnamon
5ml (1tsp) dried thyme
1.5ml (¼tsp) freshly grated nutmeg
10ml (2tsp) demerara sugar
2 garlic cloves, crushed
15ml (1tbsp) finely chopped onion
15ml (1tbsp) chopped spring onion
15ml (1tbsp) vinegar
30ml (2tbsp) vegetable oil
15ml (1tbsp) lime juice
1 hot chilli pepper, chopped
Salt and freshly ground black pepper

Method

1. Combine all the marinade ingredients in a small bowl. Using a fork, mash them together well to form a thick paste.
2. Place the chicken pieces in a dish and make several lengthways slits in the flesh. Rub the marinade all over the chicken and into the slits. Cover with clear film and marinate overnight in the fridge.
3. When you are ready to cook the chicken shake off any excess marinade. Brush the chicken with oil and place on the barbecue grill. Cook for about 30mins, turning often to ensure even browning.
4. Serve the chicken hot with salad leaves.