Allspice gives this Caribbean barbecued chicken its unique flavour and hot pepper its heat.
- Portion size 4 servings
In shallow glass dish, combine onions, orange juice, ginger, hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, cover and marinate in fridge, turning occasionally, for up to 8 hours.
Remove chicken from marinade; lightly brush any hot pepper off chicken back into marinade and reserve. Barbecue on greased grill 4 to 6 inches (10 to 15 cm) above medium-hot coals, or at medium setting, for 30 to 40 minutes or until juices run clear when pierced with a fork; turn every 10 minutes and drizzle with marinade during last 15 minutes of cooking time.