Jamaican Chicken Thighs

For the marinade, peel the small onions and coarsely chop.

Peel ginger root and coarsely chop. Rinse chile peppers, cut in half lengthwise, and remove the seeds. Juice lime. Combine coarsely chopped onions, ginger and chiles with allspice, thyme, a pinch of ground nutmeg, cinnamon, cloves, canola oil, soy sauce and 2 tablespoons lime juice. Add a pinch of salt and pepper and purée in a food processor.

Rinse the chicken thighs and pat dry. Pierce the chicken with a sharp knife or kitchen fork several times.

Place the chicken in a bowl and cover with the marinade. Cover bowl with plastic wrap and allow to marinate in the refrigerator for at least 4 hours.

Peel the pineapple, cut into quarters and cut out the core. Cut flesh into cubes.

Peel the red onions and cut into thin strips.

Rinse basil, shake dry, pluck leaves and cut into very thin strips. Juice lemon.

Mix pineapple, red onions, basil, agave syrup, 2 tablespoons lemon juice and olive oil in a bowl and let the flavors meld for 30-60 minutes. Season with salt and pepper.