2 Chicken Maryland’s
Juice of 1 lime
2 cloves garlic minced
2 diced eschallots
1. In a large snaplock bag put in some cumin, allspice, ground coriander, Szechuan pepper, palm sugar, lime juice, garlic, eschallots,a few glugs of flavoured oil and a good pinch of salt.
2. Mix it all up well and add your chicken and toss to coat well. Refrigerate and allow to marinate for a minimum 4 hours.
3. Cook on the char grill over a hot fire turning a couple of times with an upside down wok covering it until cooked right through.