Allspice, Maple and Ginger Chicken
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
4 servings
Calories~663 kcal
Protein~48 g
Carbs~19 g
Fat~44 g
Fiber~1 g
Sugar~14 g
Total recipe
Calories~2,650 kcal
Protein~190 g
Carbs~75 g
Fat~175 g
Fiber~3 g
Sugar~55 g
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.
