Caribbean Spiced Roast Chicken

Oven

Pre-heat to 180°C

Lime juice (30 ml)
Rum (60 ml)
Sugar (1 tbp soft brown)
Black Pepper (1 tsp ground)
Salt (½ tsp)
Cinnamon (½ tsp ground)
Ginger (½ tsp ground)
Thyme (½ tsp dried)
Cayenne (¼ tsp)
Cloves (¼ tsp ground)

Place in bowl & mix well.

Chicken (700g boned out thighs)

Place skin side up in roasting tray.

Olive oil (2 tbp)

Brush on the chicken.
Pour over the spice mixture.

Roast for 60 minutes or until tender.
Baste occasionally.