1: First make the marinade. Put the onion, chillies and ginger in a food processor and blend to a smooth, fine pulp. Add the soy sauce, wine vinegar, black pepper, allspice and thyme leaves and whiz again to blend in all the spices.
2: Put the chicken pieces into a large bowl or plastic container. Pour over the marinade and, using your hands, massage it all over the chicken pieces, making sure each piece is well coated. Cover with cling film and leave to marinate it he fridge for 24 hours to allow the flavours to deeply intensify.
3: The next day, remove the chicken from the fridge 30 minutes before cooking. Preheat the oven to 190°C / Fan 170°C/ Gas 5. Place a wire rack inside a large, deep roasting tin and pour about 2cm of water into the tin. This will steam the chicken during roasting, making it deliciously tender and succulent.
4: Remove the chicken pieces from the marinade – let the chicken cook for at least 20 minutes after the final basting with the marinade, the chicken is cooked when the juices run clear when pierced in the thickest part with a skewer, or the internal temperature registers 70°C on a meat thermometer.
5: Preheat the grill to high, place the chicken pieces under the hot grill for a few minutes until richly glazed and dark brown, even charred in places. (alternatively, you can refrigerate the cooked chicken then chargrill it on the barbecue later, making sure its piping hot in the middle when you serve it.)
6: Once grilled and nicely glazed, leave the chicken pieces to rest in a warm place for 10 minutes before serving. Serve simply, with rice and a nice crispy green salad.