Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. combine marinade with chicken in plastic food-storage bag. seal. marinate in refrigerator overnight. place oven rack in top position. heat oven to 500°f: drain chicken; discard marinade. pat dry. arrange in roasting pan. roast on top rack in 500°f: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°f: without touching bone.

Target recipe: put the chicken in a bowl with the chopped garlic, chopped onion, chopped green chillies, allspice and lime juice. leave to marinade for at least an hour, preferably over night. scrape the marinade off the chicken and reserve. fry the chicken in the oil. return the marinade to the pan with the stock and or wine, to cover the chicken. put the whole hanabero chilli in the middle and let it simmer. it should perfume the dish without adding heat. i serve this with a tin of red kidney beans, thyme, garlic and creamed coconut in, and a watercress salad.