This seems like a ton of ingredients for one little dish, but considering they all just get whizzed together in a blender or food processor, it's really not difficult at all.
- 1 chicken breast (I opted for bone-in, skin-on)
- 1 tsp. allspice
- 1 tsp. cinnamon
- a few grates of nutmeg
- 1/2 small yellow onion, roughly chopped
- 2 cloves of garlic, roughly chopped
- 1 tsp. ground ginger
- 1 lime, juiced
- 3 T. soy sauce
- 3 T. brown sugar
- 1 jalapeno, roughly chopped
- 3 sprigs of thyme, leaves picked
- olive oil
At least two hours before you want to cook and up to a day in advance, combine all ingredients except the chicken, cilantro, and olive oil in a blender. Stream in a little bit of olive oil if you need to in order to achieve a loose paste. Pour the marinade into a bag and add the chicken breast. Make sure it is evenly coated.
Preheat the oven to 300 degrees. While it preheats, heat 1 T. of olive oil in a skillet. Add the chicken breast skin-side down. Let it cook for about 3-4 minutes to develop a crust. Turn over the chicken and transfer it to the oven. Bake for 45-55 minutes, basting periodically with the leftover marinade.
Plate the chicken and top with the cilantro. Some white rice, plantains, or even a tomato salad would be a good side dish.