Step 2

Slash the chicken thighs a few times, pour the marinade over and rub into all the crevices. Cover and marinate overnight in the fridge.

Step 3

To barbecue: light the coals 1 hour before cooking. Cook the chicken over slow, indirect heat for 30 minutes, adding wood chips for a more authentic smoky flavour.

Step 4

To oven-cook: heat oven to 180°C/160°C fan/gas 4. Place chicken in a roasting tin with the lime halves and cook for 45 minutes until tender and cooked through.

Step 5

Once boiling, reduce to medium heat, cover and cook for 10 minutes.

Step 6

Add the kidney beans, cover with the lid, remove from heat and leave for 5 minutes until all the liquid is absorbed.

Step 7

While the chicken cooks, prepare the rice and peas. Tip rinsed rice into a large saucepan with coconut milk, scallions, thyme, 2 garlic cloves, allspice and 300ml cold water. Season with salt and bring to a boil over high heat.

Step 8

Squeeze the roasted lime over the chicken and serve with the rice and peas. Offer hot sauce on the side for extra heat.