⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 2 lbs Bone-in, skin-on chicken pieces
• 1/2 cup Dark brown sugar
• 1/4 cup Soy sauce (or tamari)
• 1/4 cup Olive oil
• 2 tbsp Lime juice
• 1 tbsp Ground allspice
• 1 tbsp Ground ginger
• 1 tsp Ground cinnamon
• 1 tsp Ground nutmeg
• 1 tsp Cayenne pepper
• 1/2 tsp Ground cloves
• 1/4 tsp Salt
• 1/2 Scotch bonnet pepper (optional)

📖 Instructions

1. 1. Prep the Chicken: Rinse about 2 lbs of bone-in, skin-on chicken pieces (thighs and drumsticks are ideal!) and pat them completely dry with paper towels. This is crucial for proper browning. Don't skip this step!
2. 2. Marinate that Bird!: In a large bowl, whisk together 1/2 cup dark brown sugar, 1/4 cup soy sauce (or tamari for gluten-free), 1/4 cup olive oil, 2 tablespoons lime juice, 1 tablespoon ground allspice, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon cayenne pepper (or more, if you like a serious kick!), 1/2 teaspoon ground cloves, and 1/4 teaspoon salt. (Note: If using a scotch bonnet pepper, finely mince about 1/2 of one – remove seeds for less heat)
3. 3. Get Your Hands Dirty: Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Massage the marinade into the chicken – it's a labor of love, I promise! Then cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer, the better, really.
4. 4. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup. Trust me on this one – you'll thank me later.
5. 5. Bake Time: Place the marinated chicken pieces on the prepared baking sheet. Don't overcrowd the pan; work in batches if needed. Bake for 30 minutes.
6. 6. Baste and Glaze: Carefully remove the baking sheet from the oven and baste the chicken generously with the remaining marinade. This step adds tons of flavor and helps it caramelize beautifully! Return to the oven and bake for another 15-20 minutes, basting halfway through.
7. 7. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). This is the only way to be sure it's fully cooked and safe to eat.
8. 8. Rest & Serve: Once cooked through, remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in extra-tender and flavorful chicken. Serve immediately and enjoy! Maybe with some rice and peas?

📝 Notes

• For a spicier kick, add more cayenne pepper or a whole scotch bonnet pepper. Remember to adjust to your own spice tolerance!
• Don't overcook the chicken! Use a meat thermometer to ensure it reaches 165°F (74°C) for food safety.
• Leftovers are amazing in salads or tacos!