West Indian-style chicken legs with sauce chien

West Indian-style chicken legs with sauce chien

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(6 ratings)

Prep: 15 mins Cook: 1 hr plus at least 3 hrs marinating


Serves 6
Roast juicy chicken thighs in a seriously spicy, herby marinade - swap Scotch bonnet chillies for regular red chillies to turn down the heat

Nutrition and extra info

Nutrition: per serving

  • kcal130
  • fat8g
  • saturates2g
  • carbs3g
  • sugars2g
  • fibre0g
  • protein13g
  • salt0.9g


  • 6 chicken legs
  • 1 tsp ground cumin
  • 1 tsp allspice
  • ½ scotch bonnet chilli, seeds removed, finely chopped

For the sauce chien

  • zest and juice 2 limes, plus extra juice (optional)



    The same shape, but smaller than…

  • 1 garlic clove
  • 2 shallots, peeled



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • large handful flat-leaf parsley
  • ½ scotch bonnet chilli, seeds removed
  • 3 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tsp grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp rice wine vinegar
  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • cooked rice, to serve (we used coconut rice)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  1. To make the sauce, place all the ingredients in the small bowl of a food processor, with 2 tbsp boiling water and a pinch of salt. Blend and taste, adding another squeeze of lime juice if needed.

  2. Rub the chicken with the spices, chilli and 1 tsp each of salt and pepper. Pour a third of the sauce over and marinate for at least 3 hrs, or overnight.

  3. Heat the oven to 200C/180C fan/gas 6. Transfer the chicken to a roasting tin and roast for 1 hr, or until crisp and the meat pulls away from the bone. Serve the chicken with the remaining sauce and some coconut rice.

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Comments, questions and tips

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12th Jul, 2020
Just amazing!
6th May, 2020
delicious flavour when cooked, only had time to marinate for 2 hours but husband is a bbq king and cooked it perfectly so it was tender and tasty. Substituted scotch bonnets for ready prepared chillies and no spring onions (lockdown) so can’t wait to try again with all the ingredients.
13th Oct, 2016
This is an excellent recipe! The sauce chien is delicious and perfectly balanced. Definitely one to do again!
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