Prep Time
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Cooking Time
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Serves
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Fuel
Gas
Ingredients
Method
01.
To make the chicken, combine the red onion, spring onions, garlic, habaneros, lime juice, tamari, coconut oil, white wine vinegar, honey, thyme, paprika, allspice, cinnamon, nutmeg, 2 teaspoons freshly cracked black pepper, and 1 ½ teaspoons sea salt in a food processor. Process to form a smooth paste. Transfer to a large shallow dish, add the bay leaves and chicken, and turn to coat the chicken. Cover and refrigerate overnight for best results.
02.
To make the mango and papaya salsa, combine the mango, papaya, red onion, jalapeño, red chilli, lime juice, coriander, and mint in a bowl. Mix gently together, season with a little salt, and set aside.
03.
Bring the chicken to room temperature before cooking. Preheat the grill to medium-high heat. Remove the chicken from the marinade. Grill, turning and basting occasionally with the marinade for 15 minutes, or until the chicken is cooked through.
04.
Cover with foil and allow it to rest for 5 minutes.
05.
To serve, arrange the chicken on a platter with the lime wedges and sprinkle over some cilantro and mint leaves. Pass the salsa on the side.
