INGREDIENTS
8
chicken thighs (with bone)
2
spring onions
1 tbsp
Jamaican pepper (all spice berries – pimento for the Dutchies)
1 tbsp
pepper corns
1 tbsp
chili flakes
thumb size piece fresh ginger
1
Scotch Bonnet or Adjoema/Madame Jeanette
1
large garlic clove
1 tbsp
light brown sugar
2 tbsp
honey
1 tbsp
soy sauce
1 tbsp
coarse sea-salt
1 tbsp
dried thyme
4 tbsp
oil
lime wedges