Ingredients
- 12 chicken pieces
- 1 ½ teaspoons ground allspice
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons ground ginger
- ⅓ cup (80 ml) red or white vinegar
- 3 tablespoons Worcestershire sauce
- 1 ½ tablespoons molasses
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons hot pepper sauce
Method
- Combine the allspice, onion, garlic, salt, black pepper, ginger, vinegar, Worcestershire sauce, molasses, cinnamon and hot pepper sauce in a large zip-top bag.
- Add the chicken pieces and seal the bag.
- Turn the bag several times to coat the chicken, then refrigerate for at least 8 hours.
- Preheat the oven to 400°F (200°C).
- Arrange the chicken in a single layer in a rimmed baking dish or roasting pan. Pour the marinade from the bag over the chicken.
- Bake for about 45 minutes, turning the pieces once during cooking.
- The chicken is ready when the thickest part of each piece reaches 165°F (74°C).
Remove smaller pieces from the oven sooner if necessary.
Notes
- Use mild, medium or hot pepper sauce according to the level of heat you prefer.
- Line the baking dish with foil or parchment paper for easier cleanup.
- Chicken pieces differ in size, so wings and small drumsticks may cook sooner than breasts or large thighs.
- The marinade contains molasses, so check the chicken near the end of cooking and loosely cover it with foil if the surface darkens too quickly.
- Refrigerate leftovers in an airtight container and use them within 3 to 4 days.