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225g onions, peeled and quartered
1 or 2 habaneros or scotch bonnet chillies, halved and seeded
50g fresh root ginger, peeled and roughly chopped
½ tsp ground allspice
15g fresh thyme leaves
1 tsp freshly ground black pepper
120ml white wine vinegar
120ml dark soy sauce
4 chicken breasts (skin on)
1. Place the onions, chillies, ginger, allspice, thyme, pepper, vinegar and soy into a food processor and blitz until smooth.
2. Slash each chicken breast so that the marinade can really penetrate, then place in a shallow non-metallic dish.
3. Pour over the marinade and *give your meat a good ol rub* and then cover and leave for 2-3 hours or up to overnight, turning the chicken every now and then. The longer you leave it to marinate, the more intense the flavour.
4. Cook the chicken breasts on a griddle pan, barbie or grill oven for 15-20 minutes, turning occasionally until cooked through and nicely charred.
5. Remove from the pan and rest for a few minutes before serving.