Allspice, Maple and Ginger Chicken
By OcadoLife
Published on 30 July 2026
Chef, author and supper club founder Marie Mitchell’s Allspice, Maple and Ginger Chicken is the centrepiece of a Caribbean-style barbecue feast. The smoky, sticky chicken will have everyone lingering by the grill. Allow at least 4 hrs marinating, ideally overnight. Looking for tasty sides? Try Marie’s Caramelised Onion and Toasted Cashew Rice or Smoky Red Peppers – search for the recipes online. Time and servings
1 hr 5 minsTotal time
6Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 4 tbsp maple syrup
- 2 tsp ground allspice
- 60g ginger, peeled and chopped
- 2 garlic cloves, peeled
- 2 limes, juiced, plus extra wedges (optional)
- 1 tbsp dark soy sauce
- 1kg skin-on, bone-in chicken thighs
Method
Step 1
In a food processor, blitz 3 tbsp maple syrup and 1 tsp allspice with the ginger, garlic, lime juice, soy, ½ tsp sea salt and ¼ tsp black pepper to make a smooth marinade.Step 2
Prick the underside of the chicken thighs a few times with a sharp knife. Put in a bowl with the marinade and massage in until well coated, getting it under the skin. Cover and chill for 4 hrs or overnight. Remove from the fridge 30 mins before cooking.Step 3
Prepare the barbecue with the coals banked on one side for both direct and indirect cooking.Step 4
Once the coals are glowing and ash-covered, put the chicken skin-side up on the cooler side of the barbecue to grill for 45 mins or until cooked through. Mix the remaining 1 tbsp syrup and 1 tsp allspice into the marinade left in the bowl and use to glaze the meat halfway through cooking.Step 5
When the chicken is ready, glaze the skin once more (then discard the marinade); move to the hotter side of the grill and cook skin-side down for 5 mins or until charred. Serve with lime wedges, if you like.