Ingredients
l 1 tbsp allspice berries l 1 tbsp black peppercorns l 1 tbsp dried chilli flakes l ½ tbsp muscovado sugar l 2 tbsp runny honey l a few sprigs fresh flat-leaf parsley l a few sprigs fresh coriander l 2 scotch bonnet chillies l 1 clove garlic l 3 cm piece fresh ginger (peeled) l 2 spring onions, trimmed and finely sliced l olive oil l 4 higher-welfare chicken thighs, skin on l 4 higher-welfare chicken drumsticks, skin on beer, for drizzling, optional l olive oil l 1 lime
Method
l Pound the allspice, berries, peppercorns and chilli flakes in a pestle and mortar until fine, then mix in the sugar and honey. Finely chop the herbs, chillies, garlic and ginger, add to the spice mixture and bash it all up some more. l 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! l Leave to marinate in the fridge for at least 1 to 2 hours, but preferably overnight. l 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. It’s nice to add a handful of all spice berries to the coals for some extra flavour in the smoke or to drizzle over a little beer near the end of cooking for extra stickiness. l Alternatively, transfer chicken to a foil-lined baking sheet; bake in a 350° oven until done. l Serve hot with a Pudina dip on the side and dig in.
— as told to Sayantika Majumdar
