Ingredients

Serves 6

12 chicken thighs
Chopped spring onions to garnish

Marinade:
 ½ bunch spring onions, chopped
1 ¼ bunch coriander, chopped
3 scotch bonnet or other hot chillies
3 table spoons tomato sauce
2 tablespoons lime juice
1 tablespoon cider vinegar
1 tablespoon brown sugar
2 tablespoons thyme leave
1 cm piece of ginger, minced
1 ½ teaspoon ground allspice or ground pimento
1 teaspoon freshly cracked black pepper
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

 

Method

Combine all marinade ingredients in a food processor and blend till smooth.

Rub marinade over chicken - you may need to wear gloves to do this.

Place meat in a plastic or ceramic dish to marinate in the refrigerator for at least 3 hours, or overnight if possible.

Remove the chicken from fridge and allow it to come to room temperature.

Prepare your BBQ for direct grilling. Have one side at med-high heat and around ⅓ of the heat source at a lower heat to allow the meat to cook slowly, preventing the marinade from burning.

Initially place the thighs over the higher heat to seal and colour the chicken. Add ½ cup of pre-soaked woodchips to the lower heat source, then move the meat to slowly cook over the lower heat for 15-20 mins. If using gas, heat your woodchips in a smoke box prior to moving the chicken to cook over the lower heat.
Sprinkle with spring onions and serve hot.