½ scotch bonnet chilli, seeds removed, finely chopped
zest and juice 2 limes, plus extra juice (optional)
1 garlic clove
2 shallots, peeled
large handful flat-leaf parsley
½ scotch bonnet chilli, seeds removed
3 spring onions, thinly sliced
1 tsp grated ginger
2 tbsp rice wine vinegar
pinch of sugar
cooked rice, to serve (we used coconut rice)
To make the sauce, place all the ingredients in the small bowl of a food processor, with 2 tbsp boiling water and a pinch of salt. Blend and taste, adding another squeeze of lime juice if needed.
Rub the chicken with the spices, chilli and 1 tsp each of salt and pepper. Pour a third of the sauce over and marinate for at least 3 hrs, or overnight.
Heat the oven to 200C/180C fan/gas 6. Transfer the chicken to a roasting tin and roast for 1 hr, or until crisp and the meat pulls away from the bone. Serve the chicken with the remaining sauce and some coconut rice.