What you need:
1 tablespoon allspice berries, 1 tablespoon black peppercorns, 1 tablespoon dried chilli flakes, ½ tablespoon muscovado sugar, 2 tablespoons runny honey, a few sprigs fresh flat-leaf parsley, a few sprigs fresh coriander, 2 Scotch bonnet or red Thai chillies, 1 clove garlic, olive oil, eight chicken thighs - skin on, beer, for drizzling, optional, one lime, 3cm piece fresh ginger, peeled and chopped.
Blitz the allspice berries, peppercorns and chilli flakes until fine, then mix in the sugar and honey herbs, chillies, garlic and ginger, add to the spice mixture and blitz again. Add the green parts of the spring onions and a good drizzle of oil and mix well. Pour the marinade over the chicken and massage it in – wear rubber gloves if you want as those chillies are hot! Leave to marinate in the fridge for at least one to two hours, but preferably overnight. Place the chicken, skin-side down, on the barbecue over a medium heat and cook for 40 to 50 minutes, turning often, or until the chicken is golden and cooked through. Drizzle over a little beer near the end of cooking for extra stickiness. You also could cook them in the oven at 200°C/400°F/gas 6 for 25 to 30 minutes, turning occasionally. Serve with your favourite coleslaw with the addition of freshly chopped pineapple matchsticks and a bunch of fresh mint chopped in. This will help to contrast the spicy chicken
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