3 Baby chicken, Whole
1 tablespoon Coursely ground black pepper
1 tablespoon Ground allspice
½ teaspoon Ground nutmeg
½ teaspoon Ground cinnamon
1 tablespoon Fresh thyme, chopped
4 Spring onions, chopped
2 Scotch bonnet chillies, finely chopped
1 tablespoon Dark brown sugar
1 teaspoon Salt
2 tablespoons Dark soy sauce
Juice of 1 lime
½ teaspoon Liquid smoke (optional), (or to taste)
1. Place the baby chicken on a clean cutting board, breast side down. With a pair of sharp kitchen scissors cut on either side of the back bone to remove it completely. Turn the chicken over, breast side up and push down on it to flatten it. You have now created a “flatty” or “spatchcock”.
2. Combine the rest of the ingredients in a food processor. Process until you have a paste. If you have a vacuum machine, add the chicken and marinade to a vacuum bag. Make sure the marinade is well distributed and all the chicken is covered. Apply the vacuum, seal the bag and place in the refrigerator for 4 hours minimum or leave to marinade overnight. If you do not have a vacuum machine, place the chicken in a bowl, bag or other container and pour the marinade over. Rub the marinade into the chicken, making sure some get under the skin. Cover with plastic wrap and leave overnight in the refrigerator. Cook the chicken in a medium oven or over medium coals on your barbecue. Serve with “rice and peas”, or simply coconut rice.
3. Note: If you can’t find whole baby chicken, use 6 ordinary chicken legs (thighs and drumsticks attached).