Posted for my own memory, because it was really nice, and I don’t want to forget what I did.
5 scallions (green onions)10 sprigs of fresh thyme (about 2 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dark brown sugar
2 heaped teaspoon ground allspice
1 heaped teaspoon nutmeg
1 heaped teaspoon cinnamon
2 scotch bonnet peppers (I only used 1 because it was quite a large pepper) deseeded – I wore gloves to do this because I’m a wuss.
1/3 cup dark soy sauce
1/4 cup white wine vinegar
1/2 cup apple or orange juice
1/3 cup maple syrup
3 cloves garlic
1 x 1” chunk fresh ginger
LINE A TRAY WITH FOIL. Yes, really do that. Sticky stuff this. You will thank yourself when you come to wash up.
I blitzed all the ingredients up in a food processor. Now, you could do this with a knife, I just wanted to ease of using the fp.
I poured it over 4 large thigh+leg portions that I’d slashed. I kept the skin on because, well, because chicken skin!
It sat in the marinade for about 4 hours, overnight would be amazing, but we didn’t have time.
The legs were then roasted at 180 Fan for 45-50 minutes.
It stayed juicy, the skin went sticky and crispy, and because I wiped the marinade off mine, it didn’t kill me.