These chicken leg and thigh portions have an intriguing stuffing that reflects the Chinese traders' influence in the Caribbean. Accompany them with Coconut Rice and Citrus Salad for a barbecue full of new refreshing flavours.

Ingredients

• 1 tablespoon paprika
• 2 tablespoons soy sauce
• 1 tablespoon chopped fresh thyme
• 2 teaspoons minced garlic
• 1 small hot red chilli, deseeded and chopped
• 1 small red onion, peeled and very finely chopped
• 1 red pepper, roasted, peeled and finely chopped
• 1 tablespoon oil
• 6-8 chicken leg and thigh portions (see Cook’s Tip)

Method

1. In a bowl mix together the paprika, soy sauce, thyme, garlic, chilli, red onion, roasted pepper and oil.
2. Use your fingers to lift the skin on the chicken portions.
3. Evenly divide the spicy stuffing among the chicken portions, using a small teaspoon to push the stuffing under the skin. The chicken can be stuffed, covered and left to marinate for up to 12 hours before cooking.
4. Brush the chicken pieces with oil and cook on a pre heated BBQ over a medium to low heat for 40 minutes or until thoroughly cooked through. To test if cooked, insert a skewer into the thickest part of the chicken. The juices should run clear, otherwise continue cooking.
5. Serve with Coconut Rice (see website for recipe).

Cooks Tips

- These are often labelled as chicken Maryland. - Safe Food Tip:Chicken portions on the bones require thorough cooking on the barbecue. If you think the pieces are getting too brown or even burning either turn the heat down and turn the pieces more often, turn down the heat and cover with the barbece lid or remove from the barbecue and finish cooking in a 180ºC oven.