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Allspice, Maple and Ginger Chicken

Allspice, Maple and Ginger Chicken

By OcadoLifePublished on 30 July 2026Chef, 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.
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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.