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Allspice, Maple and Ginger Chicken

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. Step 3

    Prepare the barbecue with the coals banked on one side for both direct and indirect cooking.

  4. 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.

  5. 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.