Put marinade ingredients in mortar, grind to a paste. You can mash in a bowl with a fork or pulse in a small liquidiser.

Place chicken in a bowl, pour marinade over and stir to coat evenly. For extra taste you can cut slits into chicken. Cover with clingfilm.

Place in fridge. Marinade for at least 4 hours, overnight is better

Place on baking tray and cook in pre-heated oven, 150 C, for 45-60 minutes, turning occasionally, until chicken is cooked through.

Serve with rice and peas and festivals (see other recipe)

You can cook these on the barbecue or under the grill, either way turn occasionally and ensure chicken is cooked through.

For special occasions you can add dark rum in place of vinegar.

With deference to the nice lady in the Tesco ad, I tried adding a couple of tablespoons of runny honey to the marinade, it takes it to another level !