• 8 chicken thighs

  • For the marinade

  • 1 tsp ground allspice

  • 1 tsp ground cinnamon

  • 1 tsp dried thyme

  • ¼ tsp freshly grated nutmeg

  • 1 tbsp Muscovado sugar

  • 2 garlic cloves, crushed

  • 2 tbsp grated onion

  • 1 tbsp red wine vinegar

  • 2 tbsp vegetable oil

  • 1 tbsp lime juice (bottle makes life easier)

  • ½ tsp chilli powder

  • Salt and freshly ground black pepper

  • For the mango salsa

  • 1 large ripe mango, peeled, stoned, diced

  • A small handful of mint leaves, chopped

  • A small handful of coriander leaves, chopped juice of 1 lime

  • 1 small red onion, peeled and diced

  • 1 red chilli, deseeded and chopped

  • 2 tomatoes, deseeded and diced

  • Dash of extra virgin olive oil

  • Salt and freshly ground black pepper

  • A squeeze of lime juice


  • 1.

    Combine all the marinade ingredients in a small bowl.  Using a fork, mash them together well to form a thick paste.

  • 2.

    Lay the chicken pieces on a board and make several lengthways slits in the flesh. Rub the seasoning all over the chicken and into the slits.

  • 3.

    Place the chicken pieces in a dish and cover with clear film. Marinate overnight in the fridge.

  • 4.

    Brush off any excess marinade from the chicken. Brush with the oil and place on a griddle pan. Cook, turning often, for about 15-20 minutes.

  • 5.

    Meanwhile, make the salsa by combining all of the ingredients.

  • 6.

    Serve hot with salad leaves.

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