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For the marinade:
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1 tbsp brown sugar
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1 jalapeño pepper, seeds removed and 1 dried chilli pepper
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1 tsp salt mixed with smoked paprika
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1–2 cm piece of peeled ginger root
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¼ cup soy sauce
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½ cup orange juice
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¼ cup olive oil
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½ cup vinegar
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4 garlic cloves, 1 tsp cinnamon
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1 tbsp allspice (also known as Jamaica pepper)
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1 tbsp chopped spring onion (green part)
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Juice of ½ lime
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1 tsp thyme
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½ tsp ground nutmeg
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1 medium-sized chicken


Ingredients
Recipe
- Grind all the ingredients in a food processor. Use the resulting mixture to coat the chicken thoroughly. Pour any remaining marinade into a food-grade marinade bag.
- Marinate the chicken for 2–4 hours. Keep half a cup of the marinade aside to baste the chicken while cooking.
- Prepare your Kamado BONO grill for indirect cooking: light the charcoal and wait until the temperature reaches 170°C.
- Set up the cooking system with deflector plates and place the cooking grate on top. Cook the chicken for about 1.5 hours, basting regularly with the reserved marinade.
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